Antihypertensive and antiarteroscrelosis effects of Allium vegetables and the effects of heat treatment
| Project/Area Number |
15500548
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | Osaka City University |
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Principal Investigator |
YAMAMOTO Yukiko Osaka City University, Graduate School of Human Life Science, Professor, 大学院生活科学研究科, 教授 (00174821)
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| Project Period (FY) |
2003 – 2004
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| Project Status |
Completed (Fiscal Year 2004)
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| Budget Amount *help |
¥3,400,000 (Direct Cost: ¥3,400,000)
Fiscal Year 2004: ¥700,000 (Direct Cost: ¥700,000)
Fiscal Year 2003: ¥2,700,000 (Direct Cost: ¥2,700,000)
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| Keywords | onion / Welsh onion / antioxidant activity / blood cholesterol / high-fat high sucrose diet / hypertension / heat treatment / SHR / L-NAME |
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| Research Abstract |
In the present experiment, we studied on the antioxidant and antihypertensive effects of onion and Welsh onion. [on 2003] This study was designed to show the effect of boiling on the antihypertensive and antioxidant activities of onion in N^G-nitro-L-arginine methyl ester (L-NAME) induced-hypertensive rats and spontaneously hypertensive rats (SHR). Raw onion significantly reduced the increase in systolic blood pressure in both L- NAME induced-hypertensive rats and SHR, and inhibited the increase in thiobarbituric acid-reactive substances (TBARS) and conjugated dienes in the plasma and tissues of SHR. The antihypertensive effect of boiled onion was not found, and the antioxidant activity of it was much weaker than that of raw onion. In conclusion, our results suggested that the antihypertensive activity of onion was disappeared during boiling, and the heat instability might come, in part, from a decrease of the antioxidative activity of onion, with a consequent reduction in the saving o
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f nitric oxide (NO). [on 2004] The effects of Welsh onion on the development of hypertension and autoxidation were studied in male 6-weeks-old Sprague-Dawley rats. The rats were fed a control diet or a high-fat high-sucrose (HFS) diet with or without 5 % Welsh onion (green-leafy type or white-sheath type) for 4 weeks. Rats fed HFS diets containing Welsh onion, especially the green-leafy type, had lower blood pressures. The effects of white Welsh onion to decrease blood pressure were not significant. The TBARS in plasma was lowered in rats fed green or white Welsh onion, but the in vitro radical scavenging and reducing antioxidant activities were much higher in green Welsh onion than the white type. These results suggested that the green-leafy Welsh onion, but not the white type, lowers superoxide generation by the suppression of angiotensine II production and then NADH/NADPH oxidase activity, and increases NO availability in the aorta, and consequently lowers blood pressure in rats fed a HFS diet. Less
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Report
(3 results)
Research Products
(8 results)
