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題名 | Antihypertensive Activities of Processed Garlic on Spontaneously Hypertensive Rats and Hypertensive Humans=加工大蒜對於自發性高血壓鼠與高血壓民眾降血壓活性研究 |
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作者 | 韓傳孝; 劉如濟; 陳冠翰; 林音秀; 陳鏡譚; 樊謙騰; 李惠倫; 劉得任; 侯文琪; | 書刊名 | Botanical Studies |
卷期 | 52:3 2011.07[民100.07] |
頁次 | 頁277-283 |
分類號 | 435.222 |
關鍵詞 | 加工大蒜; 降壓; 血壓; 人體試驗; 自發性高血壓鼠; Antihypertensive; Blood pressure; Feeding trial; Processed garlic; PG; Spontaneously hypertensive rats; SHR; |
語文 | 英文(English) |
中文摘要 | 本研究評估加工大蒜對於自發性高血壓鼠與高血壓民眾降血壓活性研究。生大蒜經過兩週酵素褐變,將原本白色變成黑色。活性成分,S-allyl-ʟ-cysteine,經分析與測定,含量為753 μg/g 加工大蒜在30與50 mg/Kg劑量下,每天餵食一次,在第四、六與八週能有效降低高血壓鼠的血壓。以安慰劑控制組平行進行加工大蒜對於44位高血壓民眾降血壓之人體試驗,總共進行八週,血壓每兩週於固定時間與地點,以電子血壓計進行血壓量測。結果顯示,每天吞食500毫克膠囊兩顆之加工大蒜,在兩週後具有顯著性差異(P<0.01)降低收縮壓,降幅達8.05毫米汞柱。 |
英文摘要 | This study evaluated the effects of processed garlic (PG) on the systolic blood pressure (SBP) and the diastolic blood pressure (DBP) of spontaneously hypertensive rats (SHR) and on the BP of hypertensive humans. The color of raw garlic changed to black through enzymatic browning over two-week processing periods, and the active compound S-allyl-ʟ-cysteine was analyzed and calculated as 75.3 mg/100 g in PG. PG was found to effectively reduce the blood pressure of SHR after 4, 6, and 8 weeks with a single daily dose of 30 and 50 mg/kg. We conducted a placebo-controlled trial to test the efficacy of PG on lowering SBP and DBP of 44 hypertensive subjects over a period of 8 weeks. PG significantly lowered SBP after only 2 weeks (p<0.01), while a significant reduction in DBP (p<0.05) took 8 weeks. This significant DBP reduction was also found in the placebo group (p<0.05), which might be attributed to a placebo effect. After 8 weeks, PG lowered SBP by 8.05 mmHg. In conclusion, taking two 500 mg capsules of PG for 8 weeks can significantly lower blood pressure in hypertensive subjects. |
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