Pomegranate vinegar beverage reduces visceral fat accumulation in association with AMPK activation in overweight women: A double-blind, randomized, and placebo-controlled trial

Park, Ji Eun; Kim, Ji Yeon; Kim, Joohee; Kim, You Jin; Kim, Mun Jong; Kwon, Sung Won; Kwon, Oran

doi:10.1016/j.jff.2014.03.028

Cited by 39 publications

(42 citation statements)

References 26 publications

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“…Limited studies, however, have evaluated the effect of pomegranate consumption on weight in humans, with mixed results. Although some trials have shown that pomegranate has a weight reduction effect (González‐Ortiz, Martínez‐Abundis, Espinel‐Bermúdez, & Pérez‐Rubio, ), other studies found no significant effect (Ekhlasi, Shidfar, Agah, Merat, & Hosseini, ; Park et al, ; Sohrab et al, ; Tsang, Smail, Almoosawi, Davidson, & Al‐Dujaili, ).…”

Section: Introductionmentioning

confidence: 99%

Does pomegranate consumption affect weight and body composition? A systematic review and meta‐analysis of randomized controlled clinical trials

Gheflati

Mohammadi

Ramezani‐Jolfaie

et al. 2019

Phytotherapy Research

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Pomegranate is rich in tannins, polyphenols, flavonoids, and several other types of antioxidant compounds whose role in weight loss has been shown in previous studies. However, the results have been mixed regarding the effects of pomegranate consumption on weight loss. Electronic databases such as PubMed, Scopus, ISI Web of Science, and Google Scholar were systematically searched up to May 2018 for controlled clinical trials assessing the effect of pomegranate consumption on weight loss. A random effects model was used to calculate the weighted mean difference (WMD) and 95% confidence interval (CI) as the difference between the mean for the intervention and control groups. Thirteen randomized controlled trials (including 513 participants) were included in the present meta‐analysis. Compared with the control groups, there was no significant reduction in bodyweight, body mass index, waist circumference, and body fat percentage after pomegranate consumption (WMD = −0.23 kg, 95% CI: −0.94, 0.47, P = 0.515; WMD = −0.12 kg/m2, 95% CI: −0.29, 0.03, P = 0.132; WMD = −0.08 cm, 95% CI: −0.33, 0.17, P = 0.534; WMD = −0.05, 95% CI: −1.66, 1.55, P = 0.947, respectively). According to the results of the present systematic review and meta‐analysis, there was no significant effect of pomegranate consumption on weight and body composition indices.

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Section: Introductionmentioning

confidence: 99%

Does pomegranate consumption affect weight and body composition? A systematic review and meta‐analysis of randomized controlled clinical trials

Gheflati

Mohammadi

Ramezani‐Jolfaie

et al. 2019

Phytotherapy Research

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“…Many studies were carried out to investigate the functions of vinegar [22], to provide a new method to monitor the AAF of vinegar [3], and to optimize the fermentation process [24]. Unlike the pure-culture liquid fermentation process for vinegar production in European, traditional solid-state fermentation technology is widely used in China, which includes starch saccharification, alcohol fermentation, and oxidation of ethanol to acetic acid.…”

Section: Introductionmentioning

confidence: 99%

Analysis of Bacterial Diversity During Acetic Acid Fermentation of Tianjin Duliu Aged Vinegar by 454 Pyrosequencing

et al. 2015

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The vinegar pei harbors complex bacterial communities. Prior studies revealing the bacterial diversity involved were mainly conducted by culture-dependent methods and PCR-DGGE. In this study, 454 pyrosequencing was used to investigate the bacterial communities in vinegar pei during the acetic acid fermentation (AAF) of Tianjin Duliu aged vinegar (TDAV). The results showed that there were 7 phyla and 24 families existing in the vinegar pei, with 2 phyla (Firmicutes, Protebacteria) and 4 families (Lactobacillaceae, Acetobacteracae, Enterobacteriaceae, Chloroplast) predominating. The genus-level identification revealed that 9 genera were the relatively stable, consistent components in different stages of AAF, including the most abundant genus Lactobacillus followed by Acetobacter and Serratia. Additionally, the bacterial community in the early fermentation stage was more complex than those in the later stages, indicating that the accumulation of organic acids provided an appropriate environment to filter unwanted bacteria and to accelerate the growth of required ones. This study provided basic information of bacterial patterns in vinegar pei and relevant changes during AAF of TDAV, and could be used as references in the following study on the implementation of starter culture as well as the improvement of AAF process.

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“…Furthermore, continuous beverage consumption was found to lower serum lipid profile, serum leptin, aspirate transaminase, alanine transaminase, urea, and creatinine levels. While similar anti‐obesity and anti‐hypercholesterolemic actions were demonstrated in the polyphenols or vinegar containing foods or their products (Beh et al, ; Kondo et al, ; Park et al, ; Ryu et al, ; Wang et al, ). These outcomes can be deliberated to be due to the lessening in body fat mass triggered by beverage consumption, because the TFA, VFA, and SFA values were lesser in the beverage group as related to placebo.…”

Section: Discussionmentioning

confidence: 72%

Reduction of body weight, body fat mass, and serum leptin levels by addition of new beverage in normal diet of obese subjects

Ali

Rashid

et al. 2018

J Food Biochem

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Vinegar and garlic are well‐known functional foods used in reducing obesity, Hence, a new beverage was developed from dates vinegar and garlic juice in order to reduce obesity. Current investigation focused on 85 obese adults. Participants consumed 500 mL of either beverage or placebo daily into their normal diet for a period of 10 weeks. Body weight, body mass index (BMI), waist circumference, visceral fat area (VFA), serum lipid profile, serum leptin, alanine transaminase (ALT), aspirate transaminase (AST), urea, and creatinine levels were analyzed before and after the treatment. The outcomes indicated that new beverage reduced the body weight (73.9 ± 6.7 to 69.6 ± 5.8 kg, p = .002), body fat ratio (29.8 ± 5.4 to 28.1 ± 4.2%, p = .004), and serum leptin (36.25 ± 3.2 to 31.12 ± 3.7 ng/mL, p = .002), and can therefore play a critical role in preclusion of metabolic syndrome. Practical applications Dates and garlic, compared with other fruits, are rich source of phenolic compounds and fibers. Researchers have claimed that extracts of dates fruit and garlic are effective in reducing obesity and prevention of metabolic syndrome. Thus, this study was conducted to determine the effects of a new beverage made of dates vinegar and garlic juice on obesity by assessing body weight, BMI, body fat mass, blood pressure, lipid profile, and liver markers. The results of this clinical trial present a latent approach to the avoidance of obesity and provide a possible source of phenolic compounds. This new beverage is suggested as a dietary supplement for the prevention of obesity and metabolic syndrome.

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Pomegranate vinegar beverage reduces visceral fat accumulation in association with AMPK activation in overweight women: A double-blind, randomized, and placebo-controlled trial

Cited by 39 publications

References 26 publications

Does pomegranate consumption affect weight and body composition? A systematic review and meta‐analysis of randomized controlled clinical trials

Does pomegranate consumption affect weight and body composition? A systematic review and meta‐analysis of randomized controlled clinical trials

Analysis of Bacterial Diversity During Acetic Acid Fermentation of Tianjin Duliu Aged Vinegar by 454 Pyrosequencing

Reduction of body weight, body fat mass, and serum leptin levels by addition of new beverage in normal diet of obese subjects

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