Antihypertensive properties of aqueous extracts of vegetable leaf‐fortified bread after oral administration to spontaneously hypertensive rats. (8th March 2018)

• Record Type: Journal Article
• Authors: Alashi, Adeola M.; Taiwo, Kehinde A.; Oyedele, Durodoluwa; Adebooye, Odunayo C.; Aluko, Rotimi E.
• Is Part Of: International journal of food science & technology. Volume 53:Number 7(2018)
• Page Start: 1705
• Page End: 1716
• Publication Date: 2018-03-08
• Subjects: Bread -- high blood pressure -- leafy vegetables -- oral gavage -- polyphenols -- spontaneously hypertensive rats -- telemetry; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.13755
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: This study investigated the potential cardiovascular health benefits of leavened bread produced from wheat flour that contained 1%, 2% and 3% additions of leafy vegetable powders obtained from Amaranthus viridis (AO), Solanum macrocarpon (SM) or Telfairia occidentalis (TO). Dried breads were extracted with water at 60 °C followed by analysis for total polyphenolic content (TPC), as well as in vitro inhibitions of angiotensin‐converting enzyme and renin activities. HPLC analysis of the bread extracts indicated the presence of mainly rutin, gallic acid, myricetin and caffeic acid. TPC of the vegetable‐fortified breads was significantly ( P < 0.05) higher (5.8–7.6 mg gallic acid equivalent, GAE/g) than that of control bread (5.5 mg GAE/g). Oral administration of 100 mg dried extract/kg body weight to spontaneously hypertensive rats led to reductions (up to 42 mmHg) in systolic, diastolic and mean arterial blood pressure in comparison with 20 mmHg for the control bread. Abstract : Oral administration of an aqueous extract of vegetable leaf‐fortified bread led to reduced blood pressure in spontaneously hypertensive rats.