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Antihypertensive and antiarteroscrelosis effects of Allium vegetables and the effects of heat treatment

葱类蔬菜的降压、抗动脉硬化作用及热处理效果

基本信息

批准号：
15500548
负责人：
YAMAMOTO Yukiko
金额：
$ 2.18万
依托单位：
Osaka City University
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (C)
财政年份：
2003
资助国家：
日本
起止时间：
2003 至 2004
项目状态：
已结题

来源：
https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-15500548/
关键词：
onion Welsh onion antioxidant activity blood cholesterol high-fat high sucrose diet hypertension heat treatment SHR L-NAME

项目摘要

In the present experiment, we studied on the antioxidant and antihypertensive effects of onion and Welsh onion. [on 2003] This study was designed to show the effect of boiling on the antihypertensive and antioxidant activities of onion in N^G-nitro-L-arginine methyl ester (L-NAME) induced-hypertensive rats and spontaneously hypertensive rats (SHR). Raw onion significantly reduced the increase in systolic blood pressure in both L- NAME induced-hypertensive rats and SHR, and inhibited the increase in thiobarbituric acid-reactive substances (TBARS) and conjugated dienes in the plasma and tissues of SHR. The antihypertensive effect of boiled onion was not found, and the antioxidant activity of it was much weaker than that of raw onion. In conclusion, our results suggested that the antihypertensive activity of onion was disappeared during boiling, and the heat instability might come, in part, from a decrease of the antioxidative activity of onion, with a consequent reduction in the saving o … More f nitric oxide (NO). [on 2004] The effects of Welsh onion on the development of hypertension and autoxidation were studied in male 6-weeks-old Sprague-Dawley rats. The rats were fed a control diet or a high-fat high-sucrose (HFS) diet with or without 5 % Welsh onion (green-leafy type or white-sheath type) for 4 weeks. Rats fed HFS diets containing Welsh onion, especially the green-leafy type, had lower blood pressures. The effects of white Welsh onion to decrease blood pressure were not significant. The TBARS in plasma was lowered in rats fed green or white Welsh onion, but the in vitro radical scavenging and reducing antioxidant activities were much higher in green Welsh onion than the white type. These results suggested that the green-leafy Welsh onion, but not the white type, lowers superoxide generation by the suppression of angiotensine II production and then NADH/NADPH oxidase activity, and increases NO availability in the aorta, and consequently lowers blood pressure in rats fed a HFS diet. Less

在本实验中，我们研究了洋葱和大葱的抗氧化和降压作用。[2003]本研究旨在观察煮沸对N、G-硝基-L-精氨酸甲酯(L-NAME)诱导的高血压大鼠和自发性高血压大鼠(SHR)的降压和抗氧化活性的影响。生洋葱显著降低L-NAME诱导的高血压大鼠和自发性高血压大鼠的收缩压升高，并抑制自发性高血压大鼠血浆和组织中硫代巴比妥酸反应物质和共轭双烯的升高。水煮洋葱没有降压作用，其抗氧化活性明显弱于生洋葱。综上所述，我们的结果表明，洋葱在煮沸过程中的降压活性消失了，热不稳定性可能部分来自于洋葱抗氧化活性的降低，从而减少了…的节省。更多的一氧化氮(NO)。[2004年]研究了大葱对6周龄雄性SD大鼠高血压和自氧化的影响。给大鼠喂以对照饲料或高脂高蔗糖(HFS)饲料，加或不加5%大葱(绿叶型或白鞘型)，共4周。喂食含有大葱，尤其是绿叶洋葱的HFS饮食的大鼠血压较低。白大葱的降压效果并不显著。大葱和白大葱均能降低大鼠血浆总胆红素受体活性，但大葱的体外清除自由基能力和还原抗氧化能力明显高于白葱。这些结果表明，绿叶大葱，而不是白色大葱，通过抑制血管紧张素II的产生，进而抑制NADH/NADPH氧化酶活性，降低了超氧化物歧化酶的生成，增加了主动脉中NO的利用率，从而降低了喂食HFS饮食的大鼠的血压。较少