Suppressive Effect of Components in Lemon Juice on Blood Pressure in Spontaneously Hypertensive Rats.
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概要
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The effects of lemon juice and its crude flavonoids on blood pressure were examined using spontaneously hypertensive rats (SHR). The 5% diluted lemon juice was orally administered in the diet to SHR, and they tended to have a lower systolic blood pressure than the control rats after 90 days. The systolic blood pressure of SHR fed a diet containing crude flavonoids from the juice for 16 weeks was significantly lower than that of the control group (<I>p</I><0.05). The systolic blood pressure with administration of fraction B, which was fractionated from the crude flavonoids, was significantly lower (<I>p</I><0.05) after 4 weeks. The crude flavonoids and fraction B contained abundant flavonoid glycosides of eriocitrin, hesperidin, and 6,8-di-<I>C</I>-β-glucosyldiosmin as determined by high performance liquid chromatography (HPLC) analysis. The crude flavonoids and the flavonoid glycosides had an inhibitory effect on angiotensin I converting enzyme (ACE).
- 社団法人 日本食品科学工学会の論文
著者
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Katayama Naomi
Department Of Nutrition And Food Science Faculty Of Domestic Science Nagoya Women's University
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Tsuge Haruhito
Department Of Agricultural Chemistry Faculty Of Agriculture Gifu University
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MIYAKE Yoshiaki
Central Research Laboratory of Pokka Corporation Ltd.
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Hayakawa Takashi
Department Of Food Science Faculty Of Agriculture Gifu University
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OSAWA Toshihiko
Department of Applied Biological Science, Nagoya University
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KUZUYA Keiko
Central Research Laboratory of Pokka Corporation, Ltd.
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UENO Chisato
Department of Food Science, Gifu University
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HAYAKAWA Takashi
Department of Food Science and Technology, Faculty of Agriculture, Kyoto University
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