Food Science and Technology International, Tokyo
Online ISSN : 1881-3976
Print ISSN : 1341-7592
ISSN-L : 1341-7592
Original papers
Suppressive Effect of Components in Lemon Juice on Blood Pressure in Spontaneously Hypertensive Rats
Yoshiaki MIYAKEKeiko KUZUYAChisato UENONaomi KATAYAMATakashi HAYAKAWAHaruhito TSUGEToshihiko OSAWA
ジャーナル フリー

1998 年 4 巻 1 号 p. 29-32


The effects of lemon juice and its crude flavonoids on blood pressure were examined using spontaneously hypertensive rats (SHR). The 5% diluted lemon juice was orally administered in the diet to SHR, and they tended to have a lower systolic blood pressure than the control rats after 90 days. The systolic blood pressure of SHR fed a diet containing crude flavonoids from the juice for 16 weeks was significantly lower than that of the control group (p<0.05). The systolic blood pressure with administration of fraction B, which was fractionated from the crude flavonoids, was significantly lower (p<0.05) after 4 weeks. The crude flavonoids and fraction B contained abundant flavonoid glycosides of eriocitrin, hesperidin, and 6,8-di-C-β-glucosyldiosmin as determined by high performance liquid chromatography (HPLC) analysis. The crude flavonoids and the flavonoid glycosides had an inhibitory effect on angiotensin I converting enzyme (ACE).

© 1998 by the Japanese Society for Food Science and Technology
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