Chia Flour Supplementation Reduces Blood Pressure in Hypertensive Subjects
Chia Flour Supplementation Reduces Blood Pressure in Hypertensive Subjects
复制标题
DOI：
10.1007/s11130-014-0452-7
复制
发表时间：
2014-12-01
影响因子：
4
通讯作者：
Silva, Alexandre Sergio
中科院分区：
文献类型：
--
作者：
Toscano, Luciana Tavares;Oliveira da Silva, Cassia Surama;Silva, Alexandre Sergio
本研究的目的是探讨补充chia（鼠尾草）的效果。对治疗和未治疗的高血压个体的血压（BP）及其相关心脏代谢因素的影响。受试者被随机分配到以下组之一：高血压药物治疗组（CHIA-MD，n = 10）、高血压未治疗组（CHIA-NM，n = 9）和安慰剂组（PLA-MD，n = 7）。受试者每天食用35克奇亚面粉或安慰剂，持续12周。测量临床和动态血压、炎症、氧化应激和一氧化氮标志物。PLA-MD组血压无变化，而CHIA组（111.5 +/- 1.9至102.7 +/- 1.5 mmHg，p < 0.001）和CHIA-MD组（111.3 +/- 2.2至100.1 +/- 1.8 mmHg，p < 0.001）的平均临床血压（MBP）降低。CHIA-NM组显示MBP没有降低，但显示收缩压降低（146.8 +/- 3.8至137.3 +/- 3.1 mmHg，p < 0.05）。所有补充组的24小时动态收缩压降低证明了临床血压降低。然而，仅CHIA组的平均动态血压降低（98.1 +/- 2.4至92.8 +/- 2.2 mmHg，p < 0.05），两个CHIA组的舒张压分量均无变化。与PLA-MD组相比，CHIA（p = 0.04）和CHIA-NM（p = 0.02）组的脂质过氧化反应减少。仅在CHIA组中观察到血浆亚硝酸盐水平降低（p = 0.02）。奇亚面粉有能力降低动态和临床血压在治疗和未治疗的高血压个体。
The aim of this study was to investigate the effect of chia supplementation (Salvia hispanica L.) on blood pressure (BP) and its associated cardiometabolic factors in treated and untreated hypertensive individuals. The subjects were randomly assigned to one of the following groups: the hypertensive-drug treated (CHIA-MD, n = 10), hypertensive untreated (CHIA-NM, n = 9) and placebo (PLA-MD, n = 7) groups. The subjects consumed 35 g/day of either chia flour or a placebo for 12 weeks. The clinical and ambulatory BP, inflammation, oxidative stress and markers for nitric oxide were measured. While the PLA-MD group showed no changes in BP, there was a reduction in the mean clinical blood pressure (MBP) in the CHIA (111.5 +/- 1.9 to 102.7 +/- 1.5 mmHg, p < 0.001) and CHIA-MD (111.3 +/- 2.2 to 100.1 +/- 1.8 mmHg, p < 0.001) groups. The CHIA-NM group showed no reduction in the MBP but did show a decreased systolic BP (146.8 +/- 3.8 to 137.3 +/- 3.1 mmHg, p < 0.05). The clinical BP reduction was demonstrated by a 24 h ambulatory systolic reduction in all of the supplemented groups. However, the mean ambulatory BP was reduced only in the CHIA (98.1 +/- 2.4 to 92.8 +/- 2.2 mmHg, p < 0.05) group, and there was no change in the diastolic component in either of the CHIA groups. The lipid peroxidation was reduced in the CHIA (p = 0.04) and CHIA-NM (p = 0.02) groups compared with the PLA-MD group. A reduction in the plasma nitrite levels was observed only in the CHIA group (p = 0.02). Chia flour has the ability to reduce ambulatory and clinical BP in both treated and untreated hypertensive individuals.