<原著>醸造酢固形成分の血清コレステロール, 赤血球変形能に及ぼす効果

概要

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We previously reported the effects of brewed vinegar on human serum lipids and hemorheology. In this report we investigated the pharmacological effects of solid component of brewed vinegar on serum cholesterol and red cell filterability in 17 subjects (mean age: 52yrs). They were given solid component of 10g a day, for a month or more. Mean serum cholesterol in all cases decreased from 267.4+-51.4mg/dl before administration to 225.4+-36.4mg/dl after administration. Red cell filtrability improved after administration (2.26 +- 0.95mmH2O to 1.29 +- 089mmH2O). Two cases showed both the decrease of serum cholesterol and the improvement of red cell filterability after administration of the solid component, and then revealed the re-worsening concomitantly with the discontinuance of the administration. These results suggest that polypeptides included in the solid component of brewed vinegar induce the positive pharmacological effects.
九州大学の論文
1990-03-28