Fermented garlic extract decreases blood pressure through nitrite and sGC-cGMP-PKG pathway in spontaneously hypertensive rats
详细信息 查看全文
- 作者：Byung Mun Parka ; 1 ; Seung Ah Chaa ; 1 ; Hye Yoom Kimb ; Dae Kil Kangb ; Kuichang Yuanc ; Hyunsoo Chund ; Soo Wan Chaee ; Suhn Hee Kima ; shkim@chonbuk.ac.kr" class="auth_mail" title="E-mail the corresponding author
- 关键词：Fermentation ; Garlic ; Hypertension ; Nitrite ; Soluble guanylyl cyclase ; Protein kinase G
- 刊名：Journal of Functional Foods
- 出版年：2016
- 出版时间：April 2016
- 年：2016
- 卷：22
- 期：Complete
- 页码：156-165
- 全文大小：1846 K
文摘
- •
Fermented garlic extract (Fgarlic) contained high content of stable nitrite.
- •
Acute and chronic feeding of Fgarlic reduced SBP in SHR with increased eNOS and PKG protein expressions in aortic tissues.
- •
These effects were attenuated by sGC inhibitor.
- •
The relaxation response of aorta to acetylcholine improved in SHR fed Fgralic.
- •
Fgarlic has anti-hypertensive effect through nitrite and sGC-cGMP-PKG pathway in SHR.