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J.Health Sci., 50(6), 670-673, 2004
Antihypertensive and Hypocholesterolemic
Effects of Tofuyo in Spontaneously
Hypertensive Rats
Megumi Kuba,a Sumie
Shinjo,b
and Masaaki Yasuda*, a
aDepartment of Bioscience and Biotechnology, Faculty of
Agriculture and bCourse of Lifelong Education, Faculty of
Education, University of the Ryukyus, 1 Senbaru,
Nishihara-cho, Okinawa 903-0213, Japan
Tofuyo is a fermented soybean curd that has
angiotensin I-converting enzyme (ACE) inhibitory
activity in vitro. The aim of this study was to examine the
antihypertensive and hypocholesterolemic effects of
tofuyo in vivo. Spontaneously hypertensive male rats
at 8 weeks of age were fed a diet containing lyophilized
tofuyo for 6 weeks. At 13 weeks of age, the systolic
blood pressure of rats in the tofuyo group was
significantly lower than that in the control
group. After feeding the experimental diets, the ACE activity of kidney
was significantly lower in the tofuyo group than that
in the control group. Total cholesterol in serum in the
tofuyo group was significantly lower while the ratio of
high density lipoprotein (HDL) to total cholesterol in
the tofuyo group tended to be higher than that in the
control group.
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