Anti-hypertensive nutraceuticals and functional foods
Publication in refereed journal

香港中文大學研究人員
替代計量分析
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其它資訊
摘要Epidemiological studies have demonstrated that elevated blood pressure is one of the major risk factors for stroke and coronary heart disease (CHD). A close association between blood pressure and the incidence of cardiovascular diseases is well established if systolic/diastolic blood pressure is above 140/90 mmHg. In recent years, nutraceuticals and functional foods have attracted considerable interest as potential alternative therapies for treatment of hypertension, especially for prehypertensive patients, whose blood pressure is marginally or mildly high but not high enough to warrant the prescription of blood pressure-lowering medications. This review summarizes the findings of recent studies on the chemistry, production, application, efficacy, and mechanisms of popular blood pressure-lowering nutraceuticals and functional foods including the Dietary Approaches to Stop Hypertension (DASH) diet plan, L-arginine, chlorogenic acid, fermented milk, garlic, onion, tea, soybean, ginger, hawthorn, and fish oil. © 2009 American Chemical Society.
著者Chen Z.-Y., Peng C., Jiao R., Wong Y.M., Yang N., Huang Y.
期刊名稱Journal of Agricultural and Food Chemistry
出版年份2009
月份6
日期10
卷號57
期次11
出版社American Chemical Society
出版地United States
頁次4485 - 4499
國際標準期刊號0021-8561
電子國際標準期刊號1520-5118
語言英式英語
關鍵詞ACE, Chlorogenic acid, eNOS, Fermented milk, Fish oil, Garlic, Ginger, Hawthorn, Hypertension, L-arginine, Onion, Tea

上次更新時間 2020-17-10 於 03:00