Antihypertensive properties of aqueous extracts of vegetable leaf‐fortified bread after oral administration to spontaneously hypertensive rats |
| |
| Authors: | Adeola M Alashi Kehinde A Taiwo Durodoluwa Oyedele Odunayo C Adebooye Rotimi E Aluko |
| |
| Affiliation: | 1. Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada;2. Department of Food Science and Technology, Obafemi Awolowo University, Ile‐Ife, Nigeria;3. Department of Soil and Land Resources Management, Faculty of Agriculture, Obafemi Awolowo University, Ile‐Ife, Nigeria;4. Department of Agronomy, Osun State University, Osogbo, Nigeria |
| |
| Abstract: | 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. |
| |
| Keywords: | Bread high blood pressure leafy vegetables oral gavage polyphenols spontaneously hypertensive rats telemetry |
|
|
