Figure 3. Effects of spirit vinegar and natural fermented vinegar products on hepatic triglyceride and total cholesterol contents (A), representative anatomical views (B), and histological analysis (C) in rats fed a high-fat diet. All sections were stained with Oil Red O, × 100. Values are the mean ± SE (n = 10). Bars with different letters are significantly different at p < 0.05 by Tukey’s test. N: normal diet group, HF: high-fat diet group, HF-A: high-fat diet + spirit vinegar administered group, HF-B: high-fat diet + apple vinegar administered group, HF-C: high-fat diet + brown rice vinegar administered group, HF-D: high-fat diet + lemon vinegar administered group, and HF-E: high-fat diet + balsamic vinegar administered group


Comparison of Anti-obesity Effects of Spirit Vinegar and Natural Fermented Vinegar Products on the Differentiation of 3T3-L1 Cells and Obese Rats Fed a High-fat Diet

Hee-Kyoung Son, Yeon-Kyoung Kim, Hye Won Shin, Hee Jeong Lim, Byoung-Seok Moon, Jae-Joon Lee

Journal of Food and Nutrition Research. 2017, 5(8), 594-605 doi:10.12691/jfnr-5-8-10