Antihypertensive properties of aqueous extracts of vegetable leaf-fortified bread after oral administration to spontaneously hypertensive rats

被引：11

作者：

Alashi, Adeola M. ^{[1
]}

Taiwo, Kehinde A. ^{[2
]}

Oyedele, Durodoluwa ^{[3
]}

Adebooye, Odunayo C. ^{[4
]}

Aluko, Rotimi E. ^{[1
]}

机构：

[1] Univ Manitoba, Dept Food & Human Nutr Sci, Winnipeg, MB R3T 2N2, Canada

[2] Obafemi Awolowo Univ, Dept Food Sci & Technol, Ife, Nigeria

[3] Obafemi Awolowo Univ, Fac Agr, Dept Soil & Land Resources Management, Ife, Nigeria

[4] Osun State Univ, Dept Agron, Osogbo, Nigeria

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2018年 / 53卷 / 07期

关键词：

Bread; high blood pressure; leafy vegetables; oral gavage; polyphenols; spontaneously hypertensive rats; telemetry; BLOOD-PRESSURE; WHEAT BREAD; IN-VITRO; HYDROLYSATE; INHIBITOR; JUICE; SOURDOUGH; PEPTIDES;

D O I：

10.1111/ijfs.13755

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study investigated the potential cardiovascular health benefits of leavened bread produced from wheat flour that contained 1%, 2% and 3% additions of leafy vegetable powders obtained from Amaranthus viridis (AO), Solanum macrocarpon (SM) or Telfairia occidentalis (TO). Dried breads were extracted with water at 60 degrees C followed by analysis for total polyphenolic content (TPC), as well as invitro inhibitions of angiotensin-converting enzyme and renin activities. HPLC analysis of the bread extracts indicated the presence of mainly rutin, gallic acid, myricetin and caffeic acid. TPC of the vegetable-fortified breads was significantly (P<0.05) higher (5.8-7.6mg gallic acid equivalent, GAE/g) than that of control bread (5.5mg GAE/g). Oral administration of 100mg dried extract/kg body weight to spontaneously hypertensive rats led to reductions (up to 42mmHg) in systolic, diastolic and mean arterial blood pressure in comparison with 20mmHg for the control bread.

引用

页码：1705 / 1716

页数：12

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