γ-アミノ酪酸配合和風調味料の軽症高血圧者, 正常高血圧者を含む健常者に対する降圧作用 [in Japanese] Antihypertensive Effect of Japanese Taste Seasoning Containing γ-Amino Butyric Acid on Mildly Hypertensive and High-normal Blood Pressure [in Japanese]
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We examined the antihypertensive effect of Japanese taste seasoning containing γ-amino butyric acid (GABA) on mildly hypertensive, high-normal BP subjects and normal subjects. The extract of yeast was used as a source of GABA. In the first, the examination to determine the amount of optimal ingestion of GABA between 20mg/day and 40mg/day was conducted, and it was set in 20mg/day. Secondly, we conducted a trial to evaluate the antihypertensive effect of the Japanese taste seasoning containing 20mg of GABA (trial food). A randomized single-blind cross-over placebo controlled study was conducted on 48 subjects who are the worker at the same factory. The group of mildly hypertensive and high-normal BP subjects (SBP>130mmHg, DBP>85mmHg), and normal BP subjects were consisted of 17 and 31, respectively. All subjects were administered 15ml of trial food or placebo food for two weeks, and checked the blood pressure every day. The blood pressure was significantly lower after two weeks taking on mildly hypertensive and high normal BP group than before (6mmHg/SBP, 4mmHg/DBP). The blood pressure of normal BP group was not changed. This result showed that the Japanese taste seasoning containing 20mg GABA is effective to control the blood pressure of mildly hypertensive and high-normal BP group. The any adverse effects were not observed on all subjects by taking this seasoning.
- Nippon Shokuhin Kagaku Kogaku Kaishi
Nippon Shokuhin Kagaku Kogaku Kaishi 49(6), 409-415, 2002-06-15
Japanese Society for Food Science and Technology