Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2021, 9(5), 240-250
DOI: 10.12691/jfnr-9-5-1
Open AccessArticle

Anti-oxidant and Anti-aging Activities of Fermented Vegetable-Fruit Drink

Leong-Perng Chan1, 2, Ya-Ping Tseng3, Cheng Liu4, 5, and Chia-Hua Liang6,

1Department of Otorhinolaryngology-Head and Neck Surgery, Kaohsiung Municipal Ta-Tung Hospital, Kaohsiung Medical University, Kaohsiung, Taiwan

2Department of Otorhinolaryngology-Head and Neck Surgery, Kaohsiung Medical University Hospital, Faculty of Medicine, College of Medicine, Kaohsiung Medical University, Kaohsiung, Taiwan

3Institute of Basic Medical Sciences, National Cheng Kung University, Tainan, Taiwan

4Department of Health and Beauty, Shu-Zen Junior College of Medicine and Management, Kaohsiung, Taiwan

5Department of Optometry, Shu-Zen Junior College of Medicine and Management, Kaohsiung, Taiwan;Department of Dental Technology, Shu-Zen Junior College of Medicine and Management, Kaohsiung, Taiwan

6Department of Cosmetic Science and Institute of Cosmetic Science, Chia Nan University of Pharmacy and Science, Tainan, Taiwan

Pub. Date: May 05, 2021

Cite this paper:
Leong-Perng Chan, Ya-Ping Tseng, Cheng Liu and Chia-Hua Liang. Anti-oxidant and Anti-aging Activities of Fermented Vegetable-Fruit Drink. Journal of Food and Nutrition Research. 2021; 9(5):240-250. doi: 10.12691/jfnr-9-5-1


Fermented foods contain beneficial probiotics, which thus results in products with improved nutritional properties and healthy effects. There is however a need for research on clinical trials to measure the effects of fermented foods in clinical applications and in skincare. The composition of fermented vegetable-fruit drink (FVFD) included the fermented vegetable-fruit juice, apple juice, fructose, high methoxyl pectin, citric acid, apple flavor and water. In this study, the effects of FVFD on the free radical scavenging activities, promotion of skin cell proliferation and collagen synthesis were investigated. A randomized, controlled, double-blind study design was used to assess FVFD and basic drink (50 ml of a FVFD/placebo drink daily for 8 weeks for each subject). Thirty subjects (aged 35-55 years old) were recruited for an 8 week-long clinical trial to confirm the efficacy of FVFD in improving the serum biochemical superoxide dismutase (SOD) and catalase levels, and anti-skin age markers, including improving skin moisture, brightness and elasticity, reducing crow’s feet, skin texture, wrinkles, pores and spots, and increasing amount of skin collagen. The results suggest that fermented vegetable-fruit drink has anti-oxidant activities, promotes collagen synthesis and delays the aging of skin with potential applications in food additives.

fermented vegetable-fruit drink skin anti-oxidant anti-aging

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