Hypoglycemic and Hypolipogenic Action of Acetic Acid and Monascus-Fermented Grain Vinegar: A Comparative Study
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Summary
Although MV has the potential to be a natural alternative treatment for obesity-associated type 2 diabetes, this study suggests that acetic acid is the central ingredient in MV responsible for the hypoglycemic and hypolipogenic effects in the DB mice.
- Type
- article
- Published
- 2022-03-23
- Cited by
- 13
- References
- 23
- OpenAlex
- https://openalex.org/W4220880754
- Semantic Scholar
- https://api.semanticscholar.org/CorpusID:247712682
Keywords
Acetic acid, Triglyceride, GLUT4, Hyperlipidemia, Fatty acid
References
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Cited by
- Monascus-fermented grain vinegar enhances glucose homeostasis through the IRS-1/PI3K/Akt and AMPK signaling pathways in HepG2 cell and db/db mice
- Development of an antagonistic active beverage based on a starter including Acetobacter and assessment of its volatile profile
- Effects of short-chain fatty acids on blood glucose and lipid levels in mouse models of diabetes mellitus: a systematic review and network meta-analysis.
- Metabolite profile of tree marigold (Tithonia diversifolia (Hamsley) A. Grey) leaves
- Microbiome-Metabolome Analysis Insight into the Effects of the Extract of Phyllanthus emblica L. on High-Fat Diet-Induced Hyperlipidemia
- The Chemical Profiles and Antioxidant Properties of Live Fruit or Vegetable Vinegars Available on the Polish Food Market
- Structural characteristics, chemical compositions and antioxidant activity of melanoidins during the traditional brewing of Monascus vinegar
- The application of medicinal fungi from the subphylum Ascomycota in the treatment of type 2 diabetes
- Effects of Monascus vinegar on the inflammatory regulation: inflammatory ingredients determination and corresponding effects mechanism analysis
- Comparison and correlation analysis of microbiota composition and short-chain fatty acid profile in Milk across 15 mammalian species
- Role of vinegar in cardiovascular health: A narrative review
- Revealing the key aroma-active compounds and their potential metabolic pathways in Hongqu rice vinegar by integrating instrumental, sensory and statistical analysis
- Development and physicochemical characterization of tomato kombucha formulated with banana lactic acid fermentate
- Development of an Antagonistic Active Beverage Based on a Starter Including Acetobacter and Assessment of its Volatile Profile
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