Antihypertensive Effects of Acetic Acid and Vinegar on Spontaneously Hypertensive Rats.
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- KONDO Shino
- Central Research Institute, Mitsukan Group Corporation
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- TAYAMA Kenji
- Central Research Institute, Mitsukan Group Corporation
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- TSUKAMOTO Yoshinori
- Central Research Institute, Mitsukan Group Corporation
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- IKEDA Katsumi
- Graduate School of Human and Environmental Studies, Kyoto University
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- YAMORI Yukio
- Graduate School of Human and Environmental Studies, Kyoto University
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Abstract
To clarify the possibility of a preventive effect of dietary vinegar on blood pressure, long-term administration of vinegar or the acetic acid to SHR was examined. As a result, it was observed that acetic acid itself, the main component of vinegar, significantly reduced both blood pressure (p<0.05) and renin activity (p<0.01) compared to controls given no acetic acid or vinegar, as well as vinegar. There were no significant differences in angiotensin I-converting enzyme activity in various organs. As for the mechanism of this function, it was suggested that this reduction in blood pressure may be caused by the significant reduction in renin activity and the subsequent decrease in angiotensin II. From this study, it was also suggested that the antihypertensive effect of vinegar is mainly due to the acetic acid in it.
Journal
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- Bioscience, Biotechnology, and Biochemistry
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Bioscience, Biotechnology, and Biochemistry 65 (12), 2690-2694, 2001
Japan Society for Bioscience, Biotechnology, and Agrochemistry
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Details 詳細情報について
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- CRID
- 1390282681449572096
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- NII Article ID
- 110002693343
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- NII Book ID
- AA10824164
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- COI
- 1:CAS:528:DC%2BD38XjtVygtw%3D%3D
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- ISSN
- 13476947
- 09168451
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- NDL BIB ID
- 6027319
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- PubMed
- 11826965
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- Text Lang
- en
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- Data Source
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- JaLC
- NDL
- Crossref
- PubMed
- CiNii Articles
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- Abstract License Flag
- Disallowed