Bioscience, Biotechnology, and Biochemistry
Online ISSN : 1347-6947
Print ISSN : 0916-8451
Food & Nutrition Science
Antihypertensive Effects of Acetic Acid and Vinegar on Spontaneously Hypertensive Rats
Shino KONDOKenji TAYAMAYoshinori TSUKAMOTOKatsumi IKEDAYukio YAMORI
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2001 Volume 65 Issue 12 Pages 2690-2694

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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.

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© 2001 by Japan Society for Bioscience, Biotechnology, and Agrochemistry
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