EFFECT OF VARIOUS FOODS ON OXIDATIVE STRESS, PLATELET AGGREGABILITY, AND BLOOD FLUIDITY

各种食物对氧化应激、血小板聚集性和血液流动性的影响

• 批准号: 14580165
• 负责人: NISHIBORI Sukie
• 金额: $ 2.3万
• 依托单位: TOKAIGAKUEN UNIVERSITY
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (C)
• 财政年份: 2002
• 资助国家: 日本
• 起止时间: 2002 至 2003
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-14580165/
• 关键词: PLATELET AGGLUTINATION; FLUIDITY OF WHOLE BLOOD; SUPEROXYD ANION RADICAL SCAVENGING ACTIVITY; ANTIOXYDATIVE ACTIVITY; ULTRASONIC WAVES BLOOD FLOW ANALYZER; EXTENSION OF BLOOD VESSEL; MICRO CHANNEL ARRAY FLOW ANALYZER; レーザー組織血液酸素モニター; ヘマトレーサー; 細胞マ

We studies active oxygen inhibition activity and bloodstream improvement effect of various foods. The in vivo effect of various juices squeezed from vegetables on bloodstream and blood platelet cohesion obstruction action about active oxygen inhibition ability, blood platelet cohesion obstruction activity, a blood fluidity improvement effect was investigated by a Supersonic Wave Rheometer, HEMA TRACER, and MC-FAN. In addition, we examined a DNA oxidation disorder restraint effect by these foods.As a result, lemon showed a remarkable improvement effect for bloodstream and a blood platelet cohesion obstruction, but did not show a remarkable result in bloodstream with a Supersonic Wave Rheometer. The spicy food was able to expand blood vessel and increase of remarkable blood flow quantity.These results suggest that the spicy foods may be a useful food for the improvement of whole blood rheology. Furthermore, a study about blood vessel expansion and an oxidation disorder restraint effect needed still more examination.

我们研究了不同食物的活性氧抑制活性和改善血液循环的作用。用超声波流变仪、HEMA示踪仪和MC-FAN研究了不同蔬菜汁对血流和血小板凝聚障碍作用的体内活性氧抑制能力、血小板聚集障碍活性、改善血液流动性的作用。此外，我们还检测了这些食品对DNA氧化紊乱的抑制作用，结果表明，柠檬对血流和血小板凝聚力障碍有显著的改善作用，但用超声波流变仪检测对血流的影响不明显。辛辣食品具有扩张血管、增加血流量的作用，提示辛辣食品可能是一种有益的改善全血流变性的食品。此外，关于血管扩张和氧化紊乱抑制作用的研究还需要更多的研究。