D-glucaric acid content of various fruits and vegetables and cholesterol-lowering effects of dietary D-glucarate in the rat

Zbigniew Walaszek, Janusz Szemraj, Malgorzata Hanausek, Alan K. Adams, Ute Sherman

Research output: Contribution to journalArticlepeer-review

81 Scopus citations

Abstract

The 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.

Original languageEnglish (US)
Pages (from-to)673-681
Number of pages9
JournalNutrition Research
Volume16
Issue number4
DOIs
StatePublished - Apr 1996
Externally publishedYes

Keywords

  • Calcium D-Glucarate
  • D-Glucaric acid
  • Potassium Hydrogen D-Glucarate
  • Rats
  • Serum Cholesterol

ASJC Scopus subject areas

  • Endocrinology, Diabetes and Metabolism
  • Endocrinology
  • Nutrition and Dietetics

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