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    Please use this identifier to cite or link to this item: http://ir.cnu.edu.tw/handle/310902800/1255


    標題: 餵食青蔥對自發性高血壓鼠肝臟抗氧化力影響之研究
    123
    作者: 范晉嘉
    王柏森;陳佳慧
    貢獻者: 生活應用與保健系
    關鍵字: hypertensive
    Welsh onion
    lipid peroxidation
    日期: 2002
    上傳時間: 2008-06-30 14:42:00 (UTC+8)
    出版者: 台南縣:嘉南藥理科技大學生活應用與保健系
    摘要: In our previous study, Welsh onion (Allium fistulosum L., Alliaceae), an important flavoring vegetable in Asian dishes, has been shown the effect of lowering blood pressure, modulating aortic vascular tone and inhibiting platelet aggregation. There is no previous report concerning if Welsh onion can modulate antioxidant enzyme activities or GSH level. In this study, spontaneously hypertensive (SHR) and normotensive (WKY) rats were fed with Welsh onion extract for 28 days, and the body weight, blood pressure, the level of hepatic oxidative damage and antioxidant enzyme activities were compared between the fed and control animals. Our results showed that (1) lipid peroxidation was decreased in both SHR and WKY rats (19% and 25%, respectively). (2) The amount of GSH is not significantly changed in SHR but is increased 34% in WKY rats.
    關聯: 計畫編號:CNAL9102
    Appears in Collections:[生活應用與保健系] 校內計畫

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