d-Glucaric acid content of various fruits and vegetables and cholesterol-lowering effects of dietary d-glucarate in the rat
1996; Elsevier BV; Volume: 16; Issue: 4 Linguagem: Inglês
10.1016/0271-5317(96)00045-0
ISSN1879-0739
AutoresZbigniew Wałaszek, Janusz Szemraj, Małgorzata Hanausek, Alan K. Adams, Ute Sherman,
Tópico(s)Natural Antidiabetic Agents Studies
ResumoThe beneficial properties of different vitamins, minerals, and other micronutrients have been studied for quite some time. But only recently has the potential usefulness of d-glucaric acid and its derivatives in disease prevention been demonstrated. d-Glucaric acid is an end product of the d-glucuronic acid pathway in mammals. Its dietary sources include different fruits and vegetables. In the present study, d-glucaric acid content in various fruits and vegetables was found to range from about 0.1 g/kg in grapes and lettuce to about 3.5 g/kg in apples and broccoli. It was also shown that purified diets containing calcium d-glucarate or potassium hydrogen d-glucarate markedly lowered serum levels of cholesterol in female Sprague-Dawley rats. The d-glucarates reduced total serum cholesterol in rats by up to 14% (P<0.05) and lowered LDL-cholesterol by up to 35% (P<0.05), but had no effect on HDL cholesterol. These results provide a starting point for further studies of the mechanism by which d-glucaric acid salts lower serum cholesterol.
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