<原著>醸造酢の人体の血中脂質, 血液レオロジーに及ぼす影響

概要

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A brewed vinegar, obtained from rice, has been used as a healthful food for a long time in Japan and China. We investigated the pharmacological effects of the brewed vinegar on lipid metabolism and hemorheology in 20 subjects, consisting of 13 males and 7 females. Hemorheological parameters used were whole blood viscosity, plasma viscosity and red cell filtrability (RCF). RCF was estimated by the Isogai's method. Daily intake of vinegar over a month induced the decrease of total cholesterol and triglyceride, the increase of HDL/Total cholesterol and the improvement of RCF. In a 56 year-old female, cough of unknown origin disappeared simultaneously with improvement of RCF. In a 64 year-old male, cholesterol and RCF were improved at a month after adminstration of vinegar and showed the re-worsening concomitantly with the discontinuance of vinegar. (Journal of Health Science, Kyushu University, 10: 85-89, 1988)
九州大学の論文
1988-02-20