Antihypertensive Effects of Acetic Acid and Vinegar on Spontaneously Hypertensive Rats(Food & Nutrition Science)
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概要
- 論文の詳細を見る
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.
- 社団法人日本農芸化学会の論文
- 2001-12-23
著者
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Ikeda Katsumi
日本大学 内科2
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YAMORI Yukio
Graduate School of Human and Environmental Studies, Kyoto University
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IKEDA Katsumi
Graduate School of Human and Environmental Studies, Kyoto University
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TSUKAMOTO Yoshinori
Central Research Institute, Mitsukan Group Co. Ltd.
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TAYAMA Kenji
Central Research Institute, Nakano Vinegar Co., Ltd.
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Tayama Kenji
Central Research Institute Mitsukan Group Corporation
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Yamori Yukio
Graduate School Of Human And Environmental Studies Kyoto University
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Ikeda Katsumi
Graduate School Of Human And Environmental Studies Kyoto University
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Tsukamoto Yoshinori
Central Research Institute Mitsukan Group Corporation
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Tsukamoto Yoshinori
Central Research Institute Mitsukan Group Co. Ltd.
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KONDO Shino
Central Research Institute, Mitsukan Group Corporation
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Kondo Shino
Central Research Institute Mitsukan Group Corporation
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Yamori Yukio
Graduate School of Human and Environmental Studies
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