Antihypertensive activities of processed garlic on spontaneously hypertensive rats and hypertensive humans

Chuan Hsiao Han, Ju Chi Liu, Kwan Han Chen, Yin Shiou Lin, Ching Tan Chen, Chien Teng Fan, Hu Lun Lee, Der Zen Liu, Wen Chi Hou

研究成果: 雜誌貢獻文章同行評審

11 引文 斯高帕斯(Scopus)

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-L-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

原文英語
頁(從 - 到)277-283
頁數7
期刊Botanical Studies
52
發行號3
出版狀態已發佈 - 七月 2011

ASJC Scopus subject areas

  • 植物科學

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