Antihypertensive effect of lemon juice squeezed residue on spontaneously hypertensive rats
To determine the effective use of ‘lemon juice squeezed residue’ (LJSR), which contains many functional ingredients, we administered a diet containing 5% LJSR to spontaneously hypertensive rats (SHR) and investigated its hypotensive and oxidative stress-reducing effects. The flavonoid and coumarin c...
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| Veröffentlicht in: | Food Science and Technology Research 2021, Vol.27(3), pp.521-527 |
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| creator | Kawakami, Kohei Yamada, Kazuo Takeshita, Haruo Yamada, Takaya Nomura, Masato |
| description | To determine the effective use of ‘lemon juice squeezed residue’ (LJSR), which contains many functional ingredients, we administered a diet containing 5% LJSR to spontaneously hypertensive rats (SHR) and investigated its hypotensive and oxidative stress-reducing effects. The flavonoid and coumarin contents of LJSR were measured: hesperidin, eriocitrin, and auraptene were detected. Increased systolic blood pressure was gradually reduced in the LJSR-treated group (LJSR group) and was significantly lower when compared with the control group at 4, 6, 8, 10, and 12 weeks. The urinary levels of 8-hydroxy-2′-deoxyguanosine and isoprostane were significantly lower in the LJSR group compared with the control group. The antioxidant activities of LJSR are associated with the actions of flavonoids and coumarin, which act as radical scavengers. These results suggest that LJSR could be used commercially as an antihypertensive food. |
| doi_str_mv | 10.3136/fstr.27.521 |
| format | Article |
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These results suggest that LJSR could be used commercially as an antihypertensive food.</description><subject>Antihypertensives</subject><subject>Antioxidants</subject><subject>Blood pressure</subject><subject>Coumarin</subject><subject>Deoxyguanosine</subject><subject>Flavonoids</subject><subject>Food Science & Technology</subject><subject>Fruit juices</subject><subject>Hesperidin</subject><subject>Hypertension</subject><subject>lemon juice squeezed residue</subject><subject>Life Sciences & Biomedicine</subject><subject>Oxidative stress</subject><subject>Residues</subject><subject>Rodents</subject><subject>Science & Technology</subject><subject>SHR</subject><issn>1344-6606</issn><issn>1881-3984</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><sourceid>HGBXW</sourceid><recordid>eNqNkE1LAzEQhhdRsFZP_oEFj9Ka7929CKX4BQUvevESstmJTWmTmmSV-utNqbR48zQvzDMz77xFcYnRmGIqbkxMYUyqMSf4qBjgusYj2tTsOGvK2EgIJE6LsxgXCGHe1GRQvE1csvPNGkICF-0nlGAM6FR6Uy5h5V256K2GMn70AN_QlQGi7XoocyeuvUvKge_jclP-WRJUiufFiVHLCBe_dVi83t-9TB9Hs-eHp-lkNtJcsJRNdbxBgihqoBUY444rwTjFNTE6P8V1V1WdFppVXV0xoHWrFFEt57RlHW7osLja7V0Hn13GJBe-Dy6flISzShAhGp6p6x2lg48xgJHrYFcqbCRGchue3IYnSSVzeJmud_QXtN5EbcFp2E8ghISoGspwVgRNbVLJejf1vUuHQ_8ZzfTtjl7EpN4PnArJ6iXsTdFfZ_uGnqsgwdEfseCcAQ</recordid><startdate>20210101</startdate><enddate>20210101</enddate><creator>Kawakami, Kohei</creator><creator>Yamada, Kazuo</creator><creator>Takeshita, Haruo</creator><creator>Yamada, Takaya</creator><creator>Nomura, Masato</creator><general>Japanese Society for Food Science and Technology</general><general>Japanese Soc Food Sci & Technology</general><general>Japan Science and Technology Agency</general><scope>BLEPL</scope><scope>DTL</scope><scope>HGBXW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>K9.</scope><scope>P64</scope></search><sort><creationdate>20210101</creationdate><title>Antihypertensive effect of lemon juice squeezed residue on spontaneously hypertensive rats</title><author>Kawakami, Kohei ; 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The flavonoid and coumarin contents of LJSR were measured: hesperidin, eriocitrin, and auraptene were detected. Increased systolic blood pressure was gradually reduced in the LJSR-treated group (LJSR group) and was significantly lower when compared with the control group at 4, 6, 8, 10, and 12 weeks. The urinary levels of 8-hydroxy-2′-deoxyguanosine and isoprostane were significantly lower in the LJSR group compared with the control group. The antioxidant activities of LJSR are associated with the actions of flavonoids and coumarin, which act as radical scavengers. These results suggest that LJSR could be used commercially as an antihypertensive food.</abstract><cop>Tsukuba</cop><pub>Japanese Society for Food Science and Technology</pub><doi>10.3136/fstr.27.521</doi><tpages>7</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | Antihypertensives Antioxidants Blood pressure Coumarin Deoxyguanosine Flavonoids Food Science & Technology Fruit juices Hesperidin Hypertension lemon juice squeezed residue Life Sciences & Biomedicine Oxidative stress Residues Rodents Science & Technology SHR |
| title | Antihypertensive effect of lemon juice squeezed residue on spontaneously hypertensive rats |
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