芹菜汁降压和舒张血管作用的研究

目的:观察芹菜汁对肾血管性高血压大鼠(RHR)血压的影响,对离体血管环张力的影响及其机制。方法:①建立RHR模型,实验组分别给予芹菜约60.3±18.1g/kgbw和123.5±28.1g/kgbw,共6w,每周测量血压、心率和体重一次。②在离体血管环标本,观察芹菜汁对血管张力的影响及其对CaCl2、KCl和NE(去甲肾上腺素)量效曲线的影响。③观察在不同温度(37、70、100℃)处理后的芹菜汁对血管张力的影响。结果:①芹菜高、低剂量组血压下降与阴性对照组相比均有统计学意义(p<0.05)。②芹菜汁可引起NE(3.0×10-7mol/L)预收缩血管张力下降。芹菜汁可使CaCl2引起的血管张力下降,量效曲线明显下移(p<0.05)。同时芹菜汁使NE引起的血管张力下降,量效曲线明显下移(p<0.05),而对KCl引起的血管张力没有显著影响(p>0.05)。③芹菜汁经70℃、20min处理后与37℃下相比较舒张血管程度没有显著差异(p>0.05),而芹菜汁经100℃、3min处理后与37℃下相比较舒张血管程度明显减弱(p<0.05)。结论:芹菜汁可降低RHR大鼠的血压,同时也能有效舒张血管,其舒张血管机制可能是通过抑制血管平滑肌的受体依赖性钙通道实现的。芹菜中的降压成分有一定耐热性,70℃、20min不影响其舒张血管活性,100℃、3min其舒张血管活性明显减弱。

Study on Hypotensive and Vasodilatory Effects of Celery Juice

Objectives: The effects of celery juice on the SBP(systolic blood pressure) of RHR (renovascular hypertensive rats) and on the tension of the rat aortic rings were studied. Methods and Results: ① 60.3±18.1g/kg bw and 123.5±28.1g/kg bw celery juices were respectively administrated to RHR and SBP, the heart rates and body weight of rats were assayed once a week. After 6 weeks, compared with control group, the SBP of rats administrated different celery doses all decrease (p<0.05). ② Celery juice caused relaxation in rat aortic rings precontract with NE(norepinephrine) (3.0×10-7mol/L). By adding celery juice in advance, cumulative concentration-response points of rat aortic rings shift downward by CaCl2 and NE(p<0.05) while the points show no change by KCl (p>0.05). ③ In rat aortic rings, compared with that at 37℃, the relaxation extent of the rings heated at 70℃ for 20min does not change (p>0.05); however, when the rings were heated at 100℃ for 3min, the relaxation extent weakens significantly (p<0.05). Conclusion: Celery juice can decrease the SBP of RHR and relax the rat aortic rings. And its vasodilatory mechanism may possibly inhibit the receptor operated channel (ROC) in smooth muscle. Hypotensive ingredi- ents of celery juice are heat-resistant to some extent and heating the rat aortic rings at 70℃ for 20min can not affect its vasodilatory fuction while that weakens significantly at 100℃ for 3min.