文章基本信息

标题：Clinical Effects of Brown Seaweed, Undaria pinnatifida (wakame), on Blood Pressure in Hypertensive Subjects
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作者：Yoshiya HATA ; Kumiko NAKAJIMA ; Jun-ichi UCHIDA 等
期刊名称：Journal of Clinical Biochemistry and Nutrition
印刷版ISSN：0912-0009
电子版ISSN：1880-5086
出版年度：2001
卷号：30
页码：43-53
DOI：10.3164/jcbn.30.43
出版社：The Society for Free Radical Research Japan
摘要：This was conducted to examine the effects of brown seaweed (wakame) on blood pressure and serum biochemical parameters in hypertensive subjects. Of the 37 elderly out-patients with hypertension who started the study, 36 of them completed it. This study was a randomly assigned, case-controlled one. Nineteen patients received a daily dose of 5g of dried wakame powder packed in 12 capsules. Eighteen gender-matched subjects with age difference±2 years, and starting time of participation within±2 weeks, were selected as the control group. Patients visited the clinic every 4 weeks. The observation period was 8 weeks. In the wakame group, the average amount of wakame ingested was 3.3g. The systolic blood pressure (SBP) in this group dropped 13mmHg below the baseline ( p <0.01) after 4 weeks, and 8mmHg ( p <0.05) after 8 weeks. The diastolic blood pressure (DBP) decreased by 9mmHg ( p <0.01) after 4 weeks and by 8mmHg ( p <0.05) after 8 weeks. In the control group, no significant changes were seen in either SBP or DBP. However, the differences in reduction in SBP and DBP were significant between the wakame and control groups. Regarding clinical chemistry data, hypercholesterolemia in the wakame group decreased by 8% after 4 weeks. No other abnormal changes were observed in either group. We conclude that wakame has beneficial effects as a supplemental regimen in the treatment of hypertension.
关键词：seaweed;wakame;hypertension;dietary treatment