Abstract: In this paper the effect of Hengshun aromatic vinegar condensed (HV), Hengshun aromatic vinegar extract (HVE)and individual Hengshun aromatic vinegar fractions (HF1, HF2, HF3, HF4) on oxidative modification of low density lipoprotein (LDL) were studied. In addition, effect of HV on oxidatively modified LDL was studied. Before the incubation of LDL with Cu2+, addition of HV, HVE and individual Hengshun aromatic vinegar fractions to the culture could suppress the generation of MDA. LDL was incubated with Cu2+ for 2h, then HV was added to the culture, there were significant differences in MDA content between the groups of addition and control (without HV). The results showed that HV, HVE and individual Hengshun aromatic vinegar fractions could inhibit the oxidative modification of LDL, and HV could block the oxidative reaction of the already oxidatively modified LDL.

Key words: Hengshun aromatic vinegar, low density lipoprotein, oxidative modification, Cu2+