Effects of different types of yam (Dioscorea alata) products on the blood pressure of spontaneously hypertensive rats

Yuh Hwa Liu, Yin Shiou Lin, Der Zen Liu, Chuan Hsiao Han, Ching Tan Chen, Mike Fan, Wen Chi Hou

研究成果: 雜誌貢獻文章同行評審

18 引文 斯高帕斯(Scopus)

摘要

The aim of the present study was to investigate different yam treatments, including powdered-yamproducts (PYP) and liquid-yam-products (LYP), with respect to spontaneously hypertensive rats (SHRs) blood pressure. PYP included alcohol-insoluble-solids of yam tuber, hot-air-drying (HAD) of yam tuber slices, steamcooked once or twice followed by HAD which were subsequently powdered. LYP included water extracts of yam tuber (WEY) heated at 90 °C (WEY90H) or 95 °C for 10 min (WEY95H), and then stored at 4°C for different numbers of day. PYP, WEY, and WEYH were found effectively to reduce the blood pressure of SHR and should be beneficial in food processing in the development of functional foods for blood pressure regulation.

原文英語
頁(從 - 到)1371-1376
頁數6
期刊Bioscience, Biotechnology and Biochemistry
73
發行號6
DOIs
出版狀態已發佈 - 2009

ASJC Scopus subject areas

  • Biotechnology
  • Analytical Chemistry
  • Biochemistry
  • Applied Microbiology and Biotechnology
  • Molecular Biology
  • Organic Chemistry

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