Blood pressure-lowering effects of beetroot juice and novel beetroot-enriched bread products in normotensive male subjects
Blood pressure-lowering effects of beetroot juice and novel beetroot-enriched bread products in normotensive male subjects
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DOI：
10.1017/s0007114512000190
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发表时间：
2012-12-14
影响因子：
3.6
通讯作者：
Lovegrove, Julie A.
中科院分区：
文献类型：
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作者：
Hobbs, Ditte A.;Kaffa, Nedi;Lovegrove, Julie A.
许多蔬菜具有高硝酸盐含量，摄入后可被口腔细菌还原为亚硝酸盐，并进一步内源性地还原为血管保护性NO。在本研究中，两个独立的随机对照，单盲，交叉，餐后研究进行了血压正常的志愿者。在食用四种剂量的甜菜根汁（BJ）（0、100、250和500 g（n 18））或三种面包产品（对照面包（0 g甜菜根）、富含红甜菜根和白色甜菜根的面包（n 14））后24小时内测量动态血压（BP）。在基线以及摄入后2、4和24小时测量总尿硝酸盐/亚硝酸盐（NOx）。BJ摄入量显著降低收缩压（SBP，P
A number of vegetables have a high nitrate content which after ingestion can be reduced to nitrite by oral bacteria, and further to vasoprotective NO endogenously. In the present study, two separate randomly controlled, single-blind, cross-over, postprandial studies were performed in normotensive volunteers. Ambulatory blood pressure (BP) was measured over a 24 h period following consumption of either four doses of beetroot juice (BJ), 0, 100, 250 and 500 g (n 18), or three bread products, control bread (0 g beetroot), red beetroot-and white beetroot-enriched breads (n 14). Total urinary nitrate/nitrite (NOx) was measured at baseline, and at 2, 4 and 24 h post-ingestion. BJ consumption significantly, and in a near dose-dependent manner, lowered systolic BP (SBP, P