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Short-term *Cudrania tricuspidata* fruit vinegar administration attenuates obesity in high-fat diet-fed mice by improving fat accumulation and metabolic parameters

Food Science and Technology

Short-term *Cudrania tricuspidata* fruit vinegar administration attenuates obesity in high-fat diet-fed mice by improving fat accumulation and metabolic parameters

J. Choi, M. Kim, et al.

This fascinating study by Jun-Hui Choi, Myung-Kon Kim, Soo-Hwan Yeo, and Seung Kim explores the anti-obesity effects of vinegar fermented with Cudrania tricuspidata fruits. Discover how this functional food may help reduce body fat accumulation and improve metabolic health in high-fat diet-fed mice.

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Playback language: English
Abstract
This study investigated the anti-obesity effects of vinegar fermented using *Cudrania tricuspidata* fruits (CTFV) in high-fat diet (HFD)-fed mice. CTFV attenuated HFD-induced oxidative stress, fat accumulation, and obesity-related enzymatic activity by improving metabolic parameters and modulating obesity-related molecular reactions. The results suggest CTFV may be a functional food resource for reducing body fat accumulation.
Publisher
Scientific Reports
Published On
Dec 03, 2020
Authors
Jun-Hui Choi, Myung-Kon Kim, Soo-Hwan Yeo, Seung Kim
Tags
anti-obesity
Cudrania tricuspidata
vinegar
oxidative stress
high-fat diet
metabolic parameters
functional food

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