Dietary Protein Utilization and Intestinal Amino Acid Absorption in SHRSP and WKY
スポンサーリンク
概要
- 論文の詳細を見る
A high protein diet attenuates the development of hypertension. SHRSP, WKY and W were fed diets containing 6% to 30% protein. In comparison with W, the protein efficiency ratios (PER) in SHRSP and WKY were lower. Measurement of the absorption rates of essential amino acids in situ showed that absorption rates were less in SHRSP and WKY, and that in SHRSP the absorption of sulfurcontaining amino acids such as Taurin and Met were less than in WKY. These results suggest that stroke incidence rates can be satisfactorily lessened by improving the quality of protein in the diet.
- International Heart Journal刊行会の論文
著者
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Murakami Tetsuo
Research Institute Of Food Science Kinki University
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YAMAGUCHI Takeshi
Research & Development Center, Toshiba Corporation
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Iizuk Yoshitomi
Research Institute of Food Science, Kinki University
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