2014 Fiscal Year Final Research Report
Mechanism of dietary capsaicin and gingerol to prevent from hypertension
| Project/Area Number |
24501014
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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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 | Kobe Women's University |
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Principal Investigator |
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| Research Collaborator |
SEGAWA Yukiko
OSERA Tomoko
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| Project Period (FY) |
2012-04-01 – 2015-03-31
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| Keywords | 高血圧予防 / カプサイシン / ジンゲロール / 継続摂取 / 腎血管性高血圧 / eNOS / mRNA / phospho-eNOS |
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| Outline of Final Research Achievements |
We previously observed that daily dietary capsacin or gingerol, each of which stimulates TRPV1, attenuated the elevation of blood pressure (BP) in renovascular hypertensive rats. We investigated the mechanism in this study. We observed that dietary capsaicin increased eNOS-mRNA expression and phospho-eNOS protein, which may increase NO production and attenuate BP elavation in the hypertensive rats. The observation suggested that when rats with renovascular hypertension everyday take in the TRPV1 stimulator, capsaicin or gingerol, the activation of eNOS by increased production of CGRP and SP leads to the attenuation of BP elevation in renovasucular hypertensive rats.
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| Free Research Field |
食生活学、衛生学
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