| While the use of vinegar to fight against infections and other crucial conditions dates back to Hippocrates.In recent studies,it has been found that vinegar has a positive effect on biological indicators of diabetes,cancer and heart disease.Jujube is rich in active substances and has been used by folks to fight different lifelong diseases and cancers.Jujube vinegar can be prepared by fermenting jujube,which is a kind of traditional health food.In addition,modern science has proven that garlic has powerful functions such as strong sterilization,prevention and treatment of tumors,detoxification and clearing of intestines,lowering of blood sugar,prevention and treatment of cardiovascular diseases,prevention of colds,antifatigue,liver protection and anti-allergy.In order to overcome the problem that some people are not willing to drink vinegar and garlic directly in their daily diet,our research group has developed a compound beverage made of jujube vinegar and garlic juice,so that consumers can easily ingest jujube vinegar and garlic juice.The active ingredient promotes its health.The purpose of this work is to study the health promotion effect of jujube vinegar/garlic juice composite drink and jujube vinegar,and explore its mechanism of action.The main research contents and results are as follows:(1)Effect of jujube vinegar/garlic juice compound beverage on lipid profile parameters and inflammatory markers in adults with mild hypercholesterolemia.Fifty hypercholesterolemic adult subjects drank 500 m L of a compound drink or placebo daily for 7 weeks.A recommended dose of 500 m L of compound beverage can reduce total cholesterol(from 260.10 ± 17.9 to 198.90 ± 17.31 mg / d L)and C-reactive protein content(from 8.04 ± 1.34 to 4.45 ± 1.42 mg / L),also reduce heart rate and mean blood pressure but has no significant effect on the measured ECG parameters.These results indicate that the composite beverage improves the concentration of lipid and inflammatory biomarkers and is beneficial to people who are concerned about hypertension.(2)The effect of jujube vinegar/garlic juice compound beverage on body weight,body fat mass and serum leptin level in obese subjects.Eighty-five obese adults were given 500 m L of a compound drink or placebo daily in a normal diet for a period of 10 weeks.The results showed that the composite beverage reduced body weight(from 73.9 ± 6.7 to 69.6 ± 5.8 kg,p = 0.002),body fat ratio(from 29.8 ± 5.4 to 28.1 ± 4.2%,p = 0.004)and serum leptin(from 36.25 ±3.2 to 31.12 ± 3.7 ng / m L,p = 0.002),so it can play a key role in the prevention of metabolic syndrome.(3)The effects of jujube vinegar on blood biochemical and hematological parameters in patients with type 2 diabetes.Fifty-five subjects with blood glucose above 126 mg/d L were given 20 m L of jujube vinegar or placebo daily for 10 weeks in a normal diet.The results showed that jujube vinegar improved glycated hemoglobin in the blood(from 6.80 ± 2.34 to 6.17 ± 2.14(%)),fasting blood glucose(from 171.43 ± 36.74 to 147.56 ± 38.86 mg / d L,p = 0.001),total cholesterol(from 218.10 ±16.9 to 191.14±14.23 mg/d L,p<0.001),alanine aminotransferase(from 24.94±5.03 to 21.88±5.85 IU/L,p=0.002),alkaline phosphatase(from 264.32±45.26 to 257.30 ±44.21)IU/L),folic acid(from 34.6 ± 6.6 to 41.7 ± 6.5 nmol/L,p < 0.001).Other blood biochemical and hematological factors have also improved,but the improvement was not significant.Therefore,jujube vinegar is good for the health of patients with type 2 diabetes.(4)The effect of jujube vinegar made from jujube pulp and jujube pits on blood lipid profile and inflammatory biomarkers in adults with mild hypercholesterolemia.Seventysix subjects with mildly elevated total cholesterol and low-density lipoprotein cholesterol were given 30 m L of jujube vinegar or placebo daily for 4 weeks in a normal diet.The results showed that this jujube vinegar significantly improved the main lipid profile parameters,total cholesterol decreased from 246.40±14.7 to 197.60±14.7 mg/d L(p=0.001),and low-density lipoprotein decreased from 166.6±11.8 to 109.8±11.8(p = 0.001),triglycerides decreased from 170.30±16.54 to 161.20±17.8(p = 0.002),and high-density lipoprotein increased from 41.7±8.08 to 44.1±8.05(p=0.003),which also significantly improved the inflammatory biomarkers.C-reactive protein decreased from 7.05 ± 1.23 to 4.12 ± 0.04 mg / L(p = 0.001),nitric oxide decreased from 31.06 ± 0.47 to 27.01 ± 0.14 ?mol / L(p = 0.002),tumor necrosis factor alpha from 17.2 ± 2.8 decreased to 13.6 ± 2.4 pg / m L(p = 0.001),fibrinogen from 272.54 ± 22.6 to 238.31 ± 11.7 mg /d L(p = 0.014),indicating that jujube vinegar is beneficial for patients with hypertension and palpitations.(5)Preliminary evaluation of phytochemical and physicochemical properties of jujube vinegar.The purpose of this part of the study was to compare the differences in activity between jujube vinegar,black jujube vinegar,and commercial vinegars(Zhenjiang balsamic vinegar(rice vinegar)and persimmon vinegar).In order to facilitate the analysis and detection,the conditions of ultrasonic assisted methanol extraction of the active substance are first optimized.The experiment determined that the highest phenolic compound extraction rate and the highest antioxidant activity were obtained by ultrasonic extraction of 80% and 50% methanol for 25 min.The test found that jujube vinegar had a higher total phenolic content(2.57 ± 0.16 mg GAE.m L-1),and black jujube vinegar had a higher total carotenoid content(3.43 ± 0.15 mg.100 m L-1).There is no significant difference in the physical and chemical properties between jujube vinegar and black jujube vinegar.The total polyphenol content of jujube vinegar is much higher than that of commercially available vinegar.The total carotenoid value of jujube vinegar is much higher than that of commercial vinegar.The iron reduction and antioxidant capacity of jujube vinegar and black jujube vinegar are significantly higher than those of commercial vinegar.These results showed that jujube vinegar,whether red or black,is good for consumers' health and will become a competitive product in the market. |
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