Hypotensive Effect of Black Malt Vinegar on Spontaneously Hypertensive Rats

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  • 高血圧自然発症ラットに対する大麦黒酢の血圧降下作用
  • コウケツアツ シゼン ハッショウ ラット ニ タイスル オオムギ クロズ ノ ケツアツ コウカ サヨウ

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We investigated the effect of black malt vinegar on the blood pressure of spontaneously hypertensive rats (SHR). Both single (3g/kg body weight) and continuous administration (8 weeks ; 10% (w/w) of diet) of black malt vinegar showed a significant hypotensive effect compared with distilled water as a control. Wort and acetic acid, a major component of vinegar, also lowered the blood pressure of SHR. A neutralized black malt vinegar inhibited angiotensin I-converting enzyme activity in vitro (IC50=3.9mL/100mL). We also compared hypotensive effects of black malt vinegar and brown rice vinegar, and found that black malt vinegar had a hypotensive effect equal to or higher than that of brown rice vinegar.

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