Effect of plant-based functional foods for the protection against salt induced endothelial dysfunction

作     者：Sheung Yin San JenniferMFWan Jimmy Chun Yu Louie Sheung Yin San;Jennifer.M.F.Wan;Jimmy Chun Yu Louie

作者机构：Discipline of Food and Nutritional SciencesSchool of Biological SciencesFaculty of ScienceThe University of Hong KongPokfulam 999067Hong KongChina 

出 版 物：《Food Science and Human Wellness》 (食品科学与人类健康（英文）)

年 卷 期：2022年第11卷第5期

页      面：1299-1305页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 083202[工学-粮食、油脂及植物蛋白工程] 

基　　金：funded by the Seed Funding for Translational and Applied Research University Grants Council The University of Hong Kong(Ref:201611160038) 

主　　题：Endothelial dysfunction Salt intake Functional foods Nitrate Flavonoids Flow-mediated dilation 

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 *** 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 ***-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 *** 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 *** reduction may still be the most effective strategy to improve vascular health.