Effect of plant-based functional foods for the protection against salt-induced endothelial dysfunction
ABSTRACT: 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 ra...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2022-09-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453022000489 |
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| author | Sheung Yin San Jennifer. M.F. Wan Jimmy Chun Yu Louie |
| author_facet | Sheung Yin San Jennifer. M.F. Wan Jimmy Chun Yu Louie |
| author_sort | Sheung Yin San |
| collection | DOAJ |
| description | ABSTRACT: 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. |
| format | Article |
| id | doaj-art-d13bd9ff3c204d2b8f41aebeae28964c |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2022-09-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-d13bd9ff3c204d2b8f41aebeae28964c2025-02-03T05:38:22ZengTsinghua University PressFood Science and Human Wellness2213-45302022-09-0111512991305Effect of plant-based functional foods for the protection against salt-induced endothelial dysfunctionSheung Yin San0Jennifer. M.F. Wan1Jimmy Chun Yu Louie2Discipline of Food and Nutritional Sciences, School of Biological Sciences, Faculty of Science, The University of Hong Kong, Pokfulam 999067, Hong Kong, ChinaDiscipline of Food and Nutritional Sciences, School of Biological Sciences, Faculty of Science, The University of Hong Kong, Pokfulam 999067, Hong Kong, ChinaCorresponding author: 5S-14, Kadoorie Biological Sciences Building, The University of Hong Kong, 1 Pokfulam Road, Pokfulam 999067, Hong Kong,; Discipline of Food and Nutritional Sciences, School of Biological Sciences, Faculty of Science, The University of Hong Kong, Pokfulam 999067, Hong Kong, ChinaABSTRACT: 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.http://www.sciencedirect.com/science/article/pii/S2213453022000489Endothelial dysfunctionSalt intakeFunctional foodsNitrateFlavonoidsFlow-mediated dilation |
| spellingShingle | 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 Food Science and Human Wellness Endothelial dysfunction Salt intake Functional foods Nitrate Flavonoids Flow-mediated dilation |
| title | Effect of plant-based functional foods for the protection against salt-induced endothelial dysfunction |
| title_full | Effect of plant-based functional foods for the protection against salt-induced endothelial dysfunction |
| title_fullStr | Effect of plant-based functional foods for the protection against salt-induced endothelial dysfunction |
| title_full_unstemmed | Effect of plant-based functional foods for the protection against salt-induced endothelial dysfunction |
| title_short | Effect of plant-based functional foods for the protection against salt-induced endothelial dysfunction |
| title_sort | effect of plant based functional foods for the protection against salt induced endothelial dysfunction |
| topic | Endothelial dysfunction Salt intake Functional foods Nitrate Flavonoids Flow-mediated dilation |
| url | http://www.sciencedirect.com/science/article/pii/S2213453022000489 |
| work_keys_str_mv | AT sheungyinsan effectofplantbasedfunctionalfoodsfortheprotectionagainstsaltinducedendothelialdysfunction AT jennifermfwan effectofplantbasedfunctionalfoodsfortheprotectionagainstsaltinducedendothelialdysfunction AT jimmychunyulouie effectofplantbasedfunctionalfoodsfortheprotectionagainstsaltinducedendothelialdysfunction |