Antihypertensive activities of processed garlic on spontaneously hypertensive rats and hypertensive humans

Chuan Hsiao Han; Ju Chi Liu; Kwan Han Chen; Yin Shiou Lin; Ching Tan Chen; Chien Teng Fan; Hu Lun Lee; Der Zen Liu; Wen Chi Hou

Antihypertensive activities of processed garlic on spontaneously hypertensive rats and hypertensive humans

Chuan Hsiao Han, Ju Chi Liu, Kwan Han Chen, Yin Shiou Lin, Ching Tan Chen, Chien Teng Fan, Hu Lun Lee, Der Zen Liu, Wen Chi Hou

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17 引文斯高帕斯（Scopus）

摘要

This study evaluated the effects of processed garlic (PG) on the systolic blood pressure (SBP) and the diastolic blood pressure (DBP) of spontaneously hypertensive rats (SHR) and on the BP of hypertensive humans. The color of raw garlic changed to black through enzymatic browning over two-week processing periods, and the active compound S-allyl-L-cysteine was analyzed and calculated as 75.3 mg/100 g in PG. PG was found to effectively reduce the blood pressure of SHR after 4, 6, and 8 weeks with a single daily dose of 30 and 50 mg/kg. We conducted a placebo-controlled trial to test the efficacy of PG on lowering SBP and DBP of 44 hypertensive subjects over a period of 8 weeks. PG significantly lowered SBP after only 2 weeks (p

原文	英語
頁（從 - 到）	277-283
頁數	7
期刊	Botanical Studies
卷	52
發行號	3
出版狀態	已發佈 - 7月 2011

ASJC Scopus subject areas

植物科學

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引用此

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title = "Antihypertensive activities of processed garlic on spontaneously hypertensive rats and hypertensive humans",

abstract = "This study evaluated the effects of processed garlic (PG) on the systolic blood pressure (SBP) and the diastolic blood pressure (DBP) of spontaneously hypertensive rats (SHR) and on the BP of hypertensive humans. The color of raw garlic changed to black through enzymatic browning over two-week processing periods, and the active compound S-allyl-L-cysteine was analyzed and calculated as 75.3 mg/100 g in PG. PG was found to effectively reduce the blood pressure of SHR after 4, 6, and 8 weeks with a single daily dose of 30 and 50 mg/kg. We conducted a placebo-controlled trial to test the efficacy of PG on lowering SBP and DBP of 44 hypertensive subjects over a period of 8 weeks. PG significantly lowered SBP after only 2 weeks (p",

keywords = "Antihypertensive, Blood pressure, Feeding trial, Processed garlic (PG), Spontaneously hypertensive rats (SHR)",

author = "Han, {Chuan Hsiao} and Liu, {Ju Chi} and Chen, {Kwan Han} and Lin, {Yin Shiou} and Chen, {Ching Tan} and Fan, {Chien Teng} and Lee, {Hu Lun} and Liu, {Der Zen} and Hou, {Wen Chi}",

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AU - Han, Chuan Hsiao

AU - Liu, Ju Chi

AU - Chen, Kwan Han

AU - Lin, Yin Shiou

AU - Chen, Ching Tan

AU - Fan, Chien Teng

AU - Lee, Hu Lun

AU - Liu, Der Zen

AU - Hou, Wen Chi

PY - 2011/7

Y1 - 2011/7

N2 - This study evaluated the effects of processed garlic (PG) on the systolic blood pressure (SBP) and the diastolic blood pressure (DBP) of spontaneously hypertensive rats (SHR) and on the BP of hypertensive humans. The color of raw garlic changed to black through enzymatic browning over two-week processing periods, and the active compound S-allyl-L-cysteine was analyzed and calculated as 75.3 mg/100 g in PG. PG was found to effectively reduce the blood pressure of SHR after 4, 6, and 8 weeks with a single daily dose of 30 and 50 mg/kg. We conducted a placebo-controlled trial to test the efficacy of PG on lowering SBP and DBP of 44 hypertensive subjects over a period of 8 weeks. PG significantly lowered SBP after only 2 weeks (p

AB - This study evaluated the effects of processed garlic (PG) on the systolic blood pressure (SBP) and the diastolic blood pressure (DBP) of spontaneously hypertensive rats (SHR) and on the BP of hypertensive humans. The color of raw garlic changed to black through enzymatic browning over two-week processing periods, and the active compound S-allyl-L-cysteine was analyzed and calculated as 75.3 mg/100 g in PG. PG was found to effectively reduce the blood pressure of SHR after 4, 6, and 8 weeks with a single daily dose of 30 and 50 mg/kg. We conducted a placebo-controlled trial to test the efficacy of PG on lowering SBP and DBP of 44 hypertensive subjects over a period of 8 weeks. PG significantly lowered SBP after only 2 weeks (p

KW - Antihypertensive

KW - Blood pressure

KW - Feeding trial

KW - Processed garlic (PG)

KW - Spontaneously hypertensive rats (SHR)

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Antihypertensive activities of processed garlic on spontaneously hypertensive rats and hypertensive humans

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