We have located links that may give you full text access.
The salted radish takuan-zuke shows antihypertension effects in spontaneously hypertensive rats.
Food & Function 2017 October 19
Recently, we reported that the antihypertensive compound, γ-aminobutyrate (GABA), increases over time during the dehydration of salted radish, known as takuan-zuke, a popular pickle in Japan. The objective of this study was to clarify the antihypertensive effects of takuan-zuke. We prepared two types of takuan-zuke by sun-drying (hoshi takuan-zuke) and salt-pressing (shio-oshi takuan-zuke) using dehydration processes. The oral administration of takuan-zuke lowered systolic blood pressure in spontaneously hypertensive rats (SHRs). Shio-oshi takuan-zuke (SR) demonstrated a clear antihypertension effect compared with hoshi takuan-zuke (DR), despite equal GABA concentrations in the feed. Furthermore, takuan-zuke demonstrated angiotensin converting enzyme (ACE) inhibition in vitro. These findings indicated that takuan-zuke contains unknown substances that have hypotensive actions independent of GABA. Further evaluation revealed that takuan-zuke contains polyphenols, arginine, and α-linolenic acid as possible antihypertensive factors. Collectively, our results suggest that the salty Japanese food takuan-zuke has antihypertensive effects in vivo, likely involving complex mechanisms.
Full text links
Related Resources
Get seemless 1-tap access through your institution/university
For the best experience, use the Read mobile app
All material on this website is protected by copyright, Copyright © 1994-2024 by WebMD LLC.
This website also contains material copyrighted by 3rd parties.
By using this service, you agree to our terms of use and privacy policy.
Your Privacy Choices
You can now claim free CME credits for this literature searchClaim now
Get seemless 1-tap access through your institution/university
For the best experience, use the Read mobile app