Title
Extract of wine phenolics
improves aortic biomechanical properties in stroke-prone spontaneously
hypertensive rats (SHRSP).
Source
Journal of Nutritional Science & Vitaminology. 45(1):95-106, 1999 Jan.
Abstract
We studied the effect of the extract of
wine phenolics (EWP) on blood pressure,
vasorelaxing activity and aortic biomechanical properties in stroke-prone
hypertensive rats (SHRSP). Thirty-six 4-week-old male SHRSP/Izm rats were
divided into 6 equal groups fed one of the following 6 diets: A control diet
(plain laboratory diet), the control diet substituted with 0.5 or 1.0%
polyphenolic compounds derived from the extract of apple
phenolics (EAP), the control diet substituted with 0.5 or
1.0% polyphenolic compounds derived from the extract of tea
phenolics (ETP), or the control diet along with drinking
water containing 1.0% polyphenolic compounds derived from EWP. Systolic blood
pressure (SBP) and body weight (BW) were checked once a week. At the end of
the 8th week of feeding, all of the rats were sacrificed and the heart weight
and aortic biomechanical properties were measured. The relaxation effect of
the addition of EWP on endothelium-intact aortic rings precontracted with
prostaglandin (PG) F2 alpha was also measured. Only EWP, not EAP or ETP,
significantly lowered the SBP values a compared with the control group at the
4th, 7th and 8th weeks of feeding (p < 0.05). The heart weight and
ventricular weight, expressed as the percentage of BW, were significantly
lower in the EWP group than in the control group (p < 0.05). The aortic
maximum stress was significantly increased (p < 0.05), and the aortic
incremental elastic modulus was significantly reduced (meaning higher
elasticity) (p < 0.001) in the EWP group as compared with the control group.
The aortic rings showed concentration-dependent relaxation induced by EWP,
and the relaxation was significantly greater than that induced by a
commercial red wine preparation. In conclusion, EWP
attenuated the elevation of blood pressure in SHRSP possibly by increasing
the vasorelaxation activity. The aortic fragility and elasticity were also
improved in EWP-fed SHRSP.
Additional note by poster:
Green tea phenolics have increased lifespan in SHRSP dramatically.
The effect on longevity of wine phenolics have not been tested yet.
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