Bioscience, Biotechnology, and Biochemistry
Online ISSN : 1347-6947
Print ISSN : 0916-8451
Food & Nutrition Science Notes
Preventive Effect of a Chicken Extract on the Development of Hypertension in Stroke-prone Spontaneously Hypertensive Rats
Yasuo MATSUMURASatomi KITAHiroyuki ONOYoshinobu KISOTakaharu TANAKA
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2002 Volume 66 Issue 5 Pages 1108-1110


  The antihypertensive effect of Brand's Essence of Chicken (BEC), a popular chicken extract used as a traditional health food, was examined with stroke-prone spontaneously hypertensive rats (SHRSPs). The animals were maintained from 6 to 25 weeks of age on drinking water with or without BEC. The BEC-fed group showed a significant reduction in the development of hypertension when compared with the control animals. The levels of blood urea nitrogen and plasma creatinine in the BEC-fed group were significantly lower than those in the control group, suggesting that the renal glomerular function had been improved by the daily administration of BEC. It thus seems likely that BEC would be useful as a prophylactic treatment against the development of hypertension and renal injury.

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© 2002 by Japan Society for Bioscience, Biotechnology, and Agrochemistry
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