Novel Effects of a Single Administration of Ferulic Acid on the Regulation of Blood Pressure and the Hepatic Lipid Metabolic Profile in Stroke-Prone Spontaneously Hypertensive Rats

Ardiansyah, Ardiansyah; Ohsaki, Yusuke; Shirakawa, Hitoshi; Koseki, Takuya; Komai, Michio

doi:10.1021/jf072896y

Cited by 114 publications

(56 citation statements)

References 36 publications

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“…18 Oral administration of 50 mg kg À1 of ferulic acid also induced anti-hypertensive effect in both SHR and stroke-prone SHR (that is, SHRsp) models. 14,41 After digestion of ferulic acid in doses ranging from 0.5 to 50 mM, plasma levels of ferulic acid were elevated, with negatively correlated SBP changes ranging from À5 mm Hg to À15 mm Hg. 14 This evidence suggests that the CGA metabolites ferulic acid and, to a lesser extent, caffeic acid are responsible for the hypotensive effect seen in oral administration of CGA.…”

Section: Metabolites Of Chlorogenic Acid In the Bodymentioning

confidence: 99%

“…16,19 Additionally, CGAs might interact with the renin-angiotensin aldosterone system by inhibiting angiotensin-converting enzyme activity as shown both in vitro and in vivo. 12,41 In SHRsp, in response to single oral administration of ferulic acid at a dose of 9.5 mg kg -1 , SBP (measured by tail-cuff method) was about 30 mm Hg lower than baseline, corresponding with a simultaneous reduction of plasma angiotensin-converting enzyme activity from 20.6 to 16.9 mU ml -1 at 2 h. 41 Taken together, several mechanisms by which CGAs or CGA metabolites cause hypotension have emerged: (1) inhibition of NAD(P)H oxidase expression and activity, therefore reducing free radical production; (2) directly scavenging free radicals; 54 (3) stimulation of NO production by the endothelial-dependent pathway; and (4) inhibition of angiotensin-converting enzyme in the plasma, and possibly in the organs and tissues (for example, lungs) as well. The anti-inflammatory effect of CGAs, although less explored, is also likely to be relevant to the integrity of overall vascular function and BP regulation in the long run.…”

Section: Molecular Targets Of Chlorogenic Acid In Blood-pressure Regumentioning

confidence: 99%

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Antihypertensive effects and mechanisms of chlorogenic acids

et al. 2011

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Chlorogenic acids (CGAs) are potent antioxidants found in certain foods and drinks, most notably in coffee. In recent years, basic and clinical investigations have implied that the consumption of chlorogenic acid can have an anti-hypertension effect. Mechanistically, the metabolites of CGAs attenuate oxidative stress (reactive oxygen species), which leads to the benefit of blood-pressure reduction through improved endothelial function and nitric oxide bioavailability in the arterial vasculature. This review article highlights the physiological and biochemical findings on this subject and highlights some remaining issues that merit further scientific and clinical exploration. In the framework of lifestyle modification for the management of cardiovascular risk factors, the dietary consumption of CGAs may hold promise for providing a non-pharmacological approach for the prevention and treatment of high blood pressure.

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Section: Metabolites Of Chlorogenic Acid In the Bodymentioning

confidence: 99%

Section: Molecular Targets Of Chlorogenic Acid In Blood-pressure Regumentioning

confidence: 99%

Antihypertensive effects and mechanisms of chlorogenic acids

et al. 2011

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“…Furthermore, adenosine supplementation (10 mg/kg body weight), an active component of functional bran, improved metabolic syndrome in stroke-prone spontaneously hypertensive rats (SHRSPs) [4]. In addition, ferulic acid (FA) supplementation (9.5 mg/kg body weight), another active compound in functional bran (0.19 mg/100 g of rice bran), improves BP and the lipid profile [5]. Thus, the aim of this review was to analyze the evidence of rice bran as a functional food as well as the global interest in rice bran.…”

Section: Introductionmentioning

confidence: 99%

Rice Bran as a Functional Food: An Overview of the Conversion of Rice Bran into a Superfood/Functional Food

Alauddina¹,

Islama²,

Shirakawaa³

et al. 2017

Superfood and Functional Food - An Overview of Their Processing and Utilization

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Rice bran is a byproduct of the rice milling process; it constitutes 10% of rice, with a potential global production of 48 million tons per year. The major portion of this is used as animal feed or discarded as waste material. However, rice bran is attracting attention from researchers because it is widely available, cheap and rich in nutrients such as protein, fat, carbohydrates, bioactive compounds and dietary fiber. Many foodprocessing techniques that have improved rice bran resources have been pioneered, such as enzyme treatment and fermentation. We have been investigating the functional role of rice bran since 2003. Our experiments revealed that rice bran and its active compounds, such as γ-oryzanol, tocopherol, tocotrienol, adenosine and ferulic acid, play a role as a functional food. In this review, we summarize how rice bran is a super food and functional food to illustrate the global interest in rice bran and its functional aspects and medicinal qualities. We also describe the techniques to prepare functional bran and the composition and health benefits of functional bran, which may encourage entrepreneurs to produce rice bran-based food on a large scale and meet the global demand for super foods and functional foods.

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“…Ardiansyah et al (2008) reported the effects of a single oral administration of ferulic acid (9.5 mg/kg body weight) on blood pressure in stroke-prone SHRs. The maximum reduction in blood pressure was approximately 34 mmHg after 2 h of administration, compared to the control group.…”

Section: Discussionmentioning

confidence: 99%

Antihypertensive Effect of Pre-germinated Brown Rice in Spontaneously Hypertensive Rats

Ebizuka

Ihara

Arita

2009

FSTR

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We examined the effects of pre-germinated brown rice on hypertension and biochemical analysis of blood in spontaneously hypertensive rats (SHRs) fed a diet including 40% pre-germinated brown rice. A significant antihypertensive effect (p < 0.01) was found from day 10 of food intake, compared to controls. At completion of the test period (8 weeks), SBP in the control and test groups were 207.4 ± 5.3 and 151.6 ± 4.5 mmHg, respectively, showing a significant (p < 0.001) and strong antihypertensive effect of pregerminated brown rice. The cholesterol levels in the control and test groups were 45.3 ± 5.4 and 37.5 ± 3.9 mg/dL, respectively, which also showed a significant difference (p < 0.01). Taken together, pre-germinated brown rice has an antihypertensive effect and decreases serum cholesterol in SHRs. These effects may be due to complex actions of various components abundantly found in the rice, including γ-aminobutyric acid, dietary fiber, phytic acid and ferulic acid.

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Novel Effects of a Single Administration of Ferulic Acid on the Regulation of Blood Pressure and the Hepatic Lipid Metabolic Profile in Stroke-Prone Spontaneously Hypertensive Rats

Cited by 114 publications

References 36 publications

Antihypertensive effects and mechanisms of chlorogenic acids

Antihypertensive effects and mechanisms of chlorogenic acids

Rice Bran as a Functional Food: An Overview of the Conversion of Rice Bran into a Superfood/Functional Food

Antihypertensive Effect of Pre-germinated Brown Rice in Spontaneously Hypertensive Rats

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