آناهیتا منصوری
فریده شیشهبر
علیرضا سرکاکی
محمدطه جلالی
محمود لطیفی

Background and Objective: Regarding the recent evidence suggesting the effect of apple vinegar on reduction of postprandial blood glucose, this study was carried out with the aim of determining the effect of apple vinegar on fasting blood glucose, glycosylated hemoglobin (HbA۱c), and lipid profile in healthy and diabetic rats. Materials and Methods: ۳۱ wistar male rats were assigned into ۴ groups as follows: the healthy control, apple vinegar-fed healthy, diabetic control, and apple vinegar-fed diabetics. Streptozotocin was used to induce diabetes in rats. The control groups received standard rat food, while the treatment groups received mixed ۶% apple vinegar and standard rat food for ۴ weeks. Fasting blood glucose, HbA۱c and lipid profile (total cholesterol (TC), triglyceride (TG), LDL cholesterol, HDL cholesterol) were measured before and after the intervention.  Results: Fasting blood glucose did not change with the consumption of apple vinegar. However, HbA۱c in diabetic group decreased significantly compared with pre-intervention (P<۰.۰۵) and control-diabetic group (P<۰.۰۵). In healthy group with the uptake of apple vinegar, reduction of LDL (P<۰.۰۰۵), and increase of HDL (P<۰.۰۰۵) were observed compared to pre-intervention and with healthy control. In diabetic group with the uptake of apple vinegar significant reduction of TG (P<۰.۰۰۵) and significant increase of HDL (P<۰.۰۵) were observed compared to the control group. Conclusion: The results of this study showed that uptake of apple vinegar improve lipid profile in healthy and diabetic rats, and reduces HbA۱c in diabetic rats.  Key words: Vinegar, Diabetes, Lipid Profile, Glucose, Glycosylated hemoglobin

Vinegar, Diabetes, Lipid Profile, Glucose, Glycosylated hemoglobin