Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
Consumption of Salted Pickles of Sun-dried Radish Roots (Raphanus sativus cv. YR-Hyuga-Risou) Attenuates Blood Pressure in Spontaneously Hypertensive Rats
Kotaro TashiroHiroyuki SakakibaraDaigo YokoyamaTsuyoshi UeharaYasushi MatsuuraMasanobu Sakono
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2017 年 23 巻 5 号 p. 757-763


The effects of γ-amino butyric acid (GABA)-rich salted radish pickles on blood pressure were evaluated. Raw radish roots were dehydrated under the sun, then pickled with salt. GABA concentrations in the radish roots dramatically increased during dehydration, and decreased slightly after pickling. Male spontaneously hypertensive rats (SHR/Izm) consumed AIN-76 based diets containing 0.3% salted pickle powder or equivalent amounts of GABA (0.002%) and sodium chloride (0.055%). After two weeks, the increased systolic blood pressure observed in the control SHR group was significantly prevented in both sample groups at similar potencies, indicating that the consumption of salted pickles lowered blood pressure. Furthermore, one of the active compounds might be GABA, while sodium chloride in the salted pickles might not affect the positive effects on blood pressure observed in SHR fed salted pickles. In conclusion, the daily consumption of GABA-rich salted pickles may be ideal for lowering blood pressure.

© 2017 by Japanese Society for Food Science and Technology
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