Effect of shiitake(Lentinus edodes) and maitake(Grifola frondosa) mushrooms on blood pressure and plasma lipids of spontaneously hypertensive rats.
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概要
- 論文の詳細を見る
To study the effect of Shiitake (Lentinus edodes) and Maitake (Grifola frondosa) on hypertension, spontaneously hypertensive rats (SHR) were fed a diet containing 5% mushroom powder and 0.5 NaCl solution as drinking water for 9 weeks. The dietary mushrooms decreased the blood pressure. The plasma free cholesterol level decreased in Shiitake-fed animals, whereas in Maitake-fed animals the total cholesterol level decreased. There was no difference in the plasma triglyceride and phospholipid levels among the experimental groups. Shiitake feeding resulted in a decrease in VLDL and HDL-cholesterol whereas Maitake feeding caused a decrease in VLDL-cholesterol only. Plasma LDLcholesterol was not affected by dietary mushrooms. The results suggest that dietary mushrooms prevent blood pressure increase in hypertension.
- 財団法人 学会誌刊行センターの論文
著者
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木村 修一
Laboratory of . Nutrition, Faculty of Agriculture, Tohoku University
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カビル ヤルル
Laboratory of Nutrition, Department of Food Chemistry, Faculty of Agriculture, Tohoku University
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山口 麻美
Laboratory of Nutrition, Department of Food Chemistry, Faculty of Agriculture, Tohoku University
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