Antihypertensive Effects of Acetic Acid and Vinegar on Spontaneously Hypertensive Rats.
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- KONDO Shino
- Central Research Institute, Mitsukan Group Corporation
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- TAYAMA Kenji
- Central Research Institute, Mitsukan Group Corporation
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- TSUKAMOTO Yoshinori
- Central Research Institute, Mitsukan Group Corporation
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- IKEDA Katsumi
- Graduate School of Human and Environmental Studies, Kyoto University
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- YAMORI Yukio
- Graduate School of Human and Environmental Studies, Kyoto University
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抄録
To clarify the possibility of a preventive effect of dietary vinegar on blood pressure, long-term administration of vinegar or the acetic acid to SHR was examined. As a result, it was observed that acetic acid itself, the main component of vinegar, significantly reduced both blood pressure (p<0.05) and renin activity (p<0.01) compared to controls given no acetic acid or vinegar, as well as vinegar. There were no significant differences in angiotensin I-converting enzyme activity in various organs. As for the mechanism of this function, it was suggested that this reduction in blood pressure may be caused by the significant reduction in renin activity and the subsequent decrease in angiotensin II. From this study, it was also suggested that the antihypertensive effect of vinegar is mainly due to the acetic acid in it.
収録刊行物
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- Bioscience, Biotechnology, and Biochemistry
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Bioscience, Biotechnology, and Biochemistry 65 (12), 2690-2694, 2001
公益社団法人 日本農芸化学会
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詳細情報 詳細情報について
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- CRID
- 1390282681449572096
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- NII論文ID
- 110002693343
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- NII書誌ID
- AA10824164
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- COI
- 1:CAS:528:DC%2BD38XjtVygtw%3D%3D
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- ISSN
- 13476947
- 09168451
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- NDL書誌ID
- 6027319
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- PubMed
- 11826965
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- NDL
- Crossref
- PubMed
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可