NDLI: Antihypertensive effect of few-flower wild rice (Zizania latifolia Turcz.) in spontaneously hypertensive rats

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Food Science and Biotechnology : Volume 23, Issue 1, February 2014

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Antihypertensive effect of few-flower wild rice (Zizania latifolia Turcz.) in spontaneously hypertensive rats

Content Provider	Springer Nature Link
Author	Deng, Yun Luo, Yali Qian, Bingjun Liu, Zhenmin Zheng, Yuanrong Song, Xiaoyong Lai, Shaojuan Zhao, Yanyun
Copyright Year	2014
Abstract	The antihypertensive activity of few-flower wild rice was studied in spontaneously hypertensive rats (SHRs) with evaluation of blood pressure lowering effects and transcriptional levels of the sarcoplasmic reticulum Ca2+-ATPase (SERCA2a) gene that is regulated by Angiotensin II (Ang II). SHRs were randomly divided into 5 groups with 6 rats each. The systolic blood pressure (SBP) reached the lowest point 3 h after administration of a single dose of paste made from few-flower wild rice stem powder. The SBP of SHR in the relatively high amount of RSP (HRSP) administrated group was reduced by approximately 30 mmHg, compared to the negative control group, and was not significantly different from the positive control IPP control group at a dose of 1.5 mg/kg body weight (p>0.05). RSP administrated SHRs showed a significantly higher SERCA2a transcription level than negative control SHRs (p<0.05). RSP administration had no negative effects on glycometabolism of SHR.
Starting Page	439
Ending Page	444
Page Count	6
File Format	PDF
ISSN	12267708
Journal	Food Science and Biotechnology
Volume Number	23
Issue Number	2
e-ISSN	20926456
Language	English
Publisher	The Korean Society of Food Science and Technology
Publisher Date	2014-04-30
Publisher Place	Heidelberg
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	antihypertensive effect spontaneously hypertensive rat (SHR) sarcoplasmic reticulum Ca2+-ATPase (SERCA2a) few-flower wild rice Food Science Nutrition
Content Type	Text
Resource Type	Article
Subject	Applied Microbiology and Biotechnology Food Science Biotechnology

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