<原著>醸造酢より抽出された固形成分の血中脂質に及ぼす影響

概要

論文の詳細を見る
We studied the pharmaco-physiological effects of the solid components obtained from brewed rice vinegar on lipids in 7 subjects. (mean age : 65 years old) Two grams of the solid components obtained brewed vinegar was administered daily for a month. Blood parameters including total cholesterol. HDL-cholesterol and triglyceride were investigated before and after the administration of the solid components. Six persons with hypercholesteremia (251.5+-9.6mg/dl) showed significant decrease of total cholesterol (228.2+-9.3mg/dl), although only one person with normochol cholesteremia showed no significant change of total cholesterol. HDL/total cholesterol increased in 6 persons who showed the decrease of total cholesterol. Other blood chemical, urine and hematological parameters showed no significant change before and after the administration of the solid components. These results and our previous report suggest that the brewed rice vinegars is effective for hypercholesteremia and the effective components consist of polypeptides.
九州大学の論文
1993-02-15