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The Effects of γ-Aminobutyric Acid, Vinegar, and Dried Bonito on Blood Pressure in Normotensive and Mildly or Moderately Hypertensive Volunteers
The purpose of this study was to examine the effects of γ-aminobutyric acid (GABA) in fermented drinking water prepared from sodium glutamate, vinegar, and dried bonito (FDWG) compared with placebo [vinegar and dried bonito without GABA (FDW)] and its safety in normotensive and mildly or moderately...
Autores principales: | , , , , , , , , , |
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Formato: | Texto |
Lenguaje: | English |
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the Society for Free Radical Research Japan
2009
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Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2704332/ https://www.ncbi.nlm.nih.gov/pubmed/19590713 http://dx.doi.org/10.3164/jcbn.09-04 |
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author | Tanaka, Hiroko Watanabe, Kenichi Ma, Meilei Hirayama, Masao Kobayashi, Takashi Oyama, Hiroshi Sakaguchi, Yoshiko Kanda, Mitsuo Kodama, Makoto Aizawa, Yoshifusa |
author_facet | Tanaka, Hiroko Watanabe, Kenichi Ma, Meilei Hirayama, Masao Kobayashi, Takashi Oyama, Hiroshi Sakaguchi, Yoshiko Kanda, Mitsuo Kodama, Makoto Aizawa, Yoshifusa |
author_sort | Tanaka, Hiroko |
collection | PubMed |
description | The purpose of this study was to examine the effects of γ-aminobutyric acid (GABA) in fermented drinking water prepared from sodium glutamate, vinegar, and dried bonito (FDWG) compared with placebo [vinegar and dried bonito without GABA (FDW)] and its safety in normotensive and mildly or moderately hypertensive volunteers. A double-blind, placebo-controlled, randomized study was conducted involving volunteers with normal (group-N) and mildly or moderately high (group-H) blood pressure (BP). After a pretreatment period of 2 weeks (weeks –2), the subjects received FDWG or FDW for 12 weeks followed by 4 weeks of no intake (weeks 16). In group-H, both FDWG and FDW significantly decreased systolic (SBP, −7.6 ± 4.0 and −5.5 ± 1.5 mmHg, p<0.05, respectively) and diastolic (DBP, −10.6 ± 4.0 and −7.6 ± 1.7 mmHg, p<0.01, respectively) BP compared to the baseline (0-week) value at 12 weeks, respectively. There were no abnormal changes in hematological or blood chemistry variables, urinalysis, heart rate, or body weight in the study groups. These findings indicated that vinegar and dried bonito with or without GABA might have an effect on BP in mildly or moderately hypertensive patients. |
format | Text |
id | pubmed-2704332 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2009 |
publisher | the Society for Free Radical Research Japan |
record_format | MEDLINE/PubMed |
spelling | pubmed-27043322009-07-09 The Effects of γ-Aminobutyric Acid, Vinegar, and Dried Bonito on Blood Pressure in Normotensive and Mildly or Moderately Hypertensive Volunteers Tanaka, Hiroko Watanabe, Kenichi Ma, Meilei Hirayama, Masao Kobayashi, Takashi Oyama, Hiroshi Sakaguchi, Yoshiko Kanda, Mitsuo Kodama, Makoto Aizawa, Yoshifusa J Clin Biochem Nutr Original Article The purpose of this study was to examine the effects of γ-aminobutyric acid (GABA) in fermented drinking water prepared from sodium glutamate, vinegar, and dried bonito (FDWG) compared with placebo [vinegar and dried bonito without GABA (FDW)] and its safety in normotensive and mildly or moderately hypertensive volunteers. A double-blind, placebo-controlled, randomized study was conducted involving volunteers with normal (group-N) and mildly or moderately high (group-H) blood pressure (BP). After a pretreatment period of 2 weeks (weeks –2), the subjects received FDWG or FDW for 12 weeks followed by 4 weeks of no intake (weeks 16). In group-H, both FDWG and FDW significantly decreased systolic (SBP, −7.6 ± 4.0 and −5.5 ± 1.5 mmHg, p<0.05, respectively) and diastolic (DBP, −10.6 ± 4.0 and −7.6 ± 1.7 mmHg, p<0.01, respectively) BP compared to the baseline (0-week) value at 12 weeks, respectively. There were no abnormal changes in hematological or blood chemistry variables, urinalysis, heart rate, or body weight in the study groups. These findings indicated that vinegar and dried bonito with or without GABA might have an effect on BP in mildly or moderately hypertensive patients. the Society for Free Radical Research Japan 2009-07 2009-06-30 /pmc/articles/PMC2704332/ /pubmed/19590713 http://dx.doi.org/10.3164/jcbn.09-04 Text en Copyright © 2009 JCBN This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Original Article Tanaka, Hiroko Watanabe, Kenichi Ma, Meilei Hirayama, Masao Kobayashi, Takashi Oyama, Hiroshi Sakaguchi, Yoshiko Kanda, Mitsuo Kodama, Makoto Aizawa, Yoshifusa The Effects of γ-Aminobutyric Acid, Vinegar, and Dried Bonito on Blood Pressure in Normotensive and Mildly or Moderately Hypertensive Volunteers |
title | The Effects of γ-Aminobutyric Acid, Vinegar, and Dried Bonito on Blood Pressure in Normotensive and Mildly or Moderately Hypertensive Volunteers |
title_full | The Effects of γ-Aminobutyric Acid, Vinegar, and Dried Bonito on Blood Pressure in Normotensive and Mildly or Moderately Hypertensive Volunteers |
title_fullStr | The Effects of γ-Aminobutyric Acid, Vinegar, and Dried Bonito on Blood Pressure in Normotensive and Mildly or Moderately Hypertensive Volunteers |
title_full_unstemmed | The Effects of γ-Aminobutyric Acid, Vinegar, and Dried Bonito on Blood Pressure in Normotensive and Mildly or Moderately Hypertensive Volunteers |
title_short | The Effects of γ-Aminobutyric Acid, Vinegar, and Dried Bonito on Blood Pressure in Normotensive and Mildly or Moderately Hypertensive Volunteers |
title_sort | effects of γ-aminobutyric acid, vinegar, and dried bonito on blood pressure in normotensive and mildly or moderately hypertensive volunteers |
topic | Original Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2704332/ https://www.ncbi.nlm.nih.gov/pubmed/19590713 http://dx.doi.org/10.3164/jcbn.09-04 |
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