Antihypertensive properties of aqueous extracts of vegetable leaf-fortified bread after oral administration to spontaneously hypertensive rats

作者：Alashi Adeola M; Taiwo Kehinde A; Oyedele Durodoluwa; Adebooye Odunayo C; Aluko Rotimi E^*

来源：International Journal of Food Science and Technology, 2018, 53(7): 1705-1716.

DOI：10.1111/ijfs.13755

• Bread
• high blood pressure
• leafy vegetables
• oral gavage
• polyphenols
• spontaneously hypertensive rats
• telemetry

This study investigated the potential cardiovascular health benefits of leavened bread produced from wheat flour that contained 1%, 2% and 3% additions of leafy vegetable powders obtained from Amaranthus viridis (AO), Solanum macrocarpon (SM) or Telfairia occidentalis (TO). Dried breads were extracted with water at 60 degrees C followed by analysis for total polyphenolic content (TPC), as well as invitro inhibitions of angiotensin-converting enzyme and renin activities. HPLC analysis of the bread extracts indicated the presence of mainly rutin, gallic acid, myricetin and caffeic acid. TPC of the vegetable-fortified breads was significantly (P<0.05) higher (5.8-7.6mg gallic acid equivalent, GAE/g) than that of control bread (5.5mg GAE/g). Oral administration of 100mg dried extract/kg body weight to spontaneously hypertensive rats led to reductions (up to 42mmHg) in systolic, diastolic and mean arterial blood pressure in comparison with 20mmHg for the control bread.

• 出版日期2018-7