典型文献
Effect of plant-based functional foods for the protection against salt induced endothelial dysfunction
文献摘要：
This study aimed to compare the efficacy of four formulations of plant-based functional foods on the protection against salt-induced endothelial dysfunction. A randomized crossover design was employed. Ten healthy subjects were recruited, and on five separate occasions they received, in random sequence one of the following 5 treatments: 250 mL of plain water (control) alone, and with beetroot powder, celery powder, green tea extract or beetroot powder with green tea extract prior to consuming 150 mL of high-salt chicken broth. Flow-mediated dilation (FMD), blood pressure (BP), heart rate (HR) and pulse-wave velocity (PWV) were measured at fasting and at 30, 60, 90 and 120 min postprandial. Comparing with control, beetroot supplementation led to a significantly increased HR at 30, 60 and 90 min postprandially (P = 0.025, 0.004, < 0.001, respectively). No significant difference was observed for FMD, BP and PWV between control and any of the treatments. Salt reduction may still be the most effective strategy to improve vascular health.
文献关键词：
中图分类号：
作者姓名：
Sheung Yin San;Jennifer.M.F.Wan;Jimmy Chun Yu Louie
作者机构：
Discipline of Food and Nutritional Sciences,School of Biological Sciences,Faculty of Science,The University of Hong Kong,Pokfulam 999067,Hong Kong,China
文献出处：
引用格式：
[1]Sheung Yin San;Jennifer.M.F.Wan;Jimmy Chun Yu Louie-.Effect of plant-based functional foods for the protection against salt induced endothelial dysfunction)[J].食品科学与人类健康（英文）,2022(05):1299-1305
A类：
beetroot,postprandially
B类：
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AB值：
0.589203
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