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Please use this identifier to cite or link to this item: http://repository.li.mahidol.ac.th/dspace/handle/123456789/12381
Title: Antihypertensive and antioxidant effects of dietary black sesame meal in pre-hypertensive humans
Authors: Jatuporn Wichitsranoi
Natthida Weerapreeyakul
Patcharee Boonsiri
Chatri Settasatian
Nongnuch Settasatian
Nantarat Komanasin
Suchart Sirijaichingkul
Yaovalak Teerajetgul
Nuchanart Rangkadilok
Naruemon Leelayuwat
Mahidol University
Khon Kaen University
Chulabhorn Research Institute
Keywords: Medicine;Nursing
Issue Date: 11-Aug-2011
Citation: Nutrition Journal. Vol.10, No.1 (2011)
Abstract: Background: It has been known that hypertension is an independent risk factor for cardiovascular disease (CVD). CVD is the major cause of morbidity and mortality in developed and developing countries. Elevation of blood pressure (BP) increases the adverse effect for cardiovascular outcomes. Prevention of increased BP plays a crucial role in a reduction of those outcomes, leading to a decrease in mortality. Therefore, the purpose of this study was to investigate the effects of dietary black sesame meal on BP and oxidative stress in individuals with prehypertension. Methods. Twenty-two women and eight men (aged 49.8 ± 6.6 years) with prehypertension were randomly divided into two groups, 15 subjects per group. They ingested 2.52 g black sesame meal capsules or placebo capsules each day for 4 weeks. Blood samples were obtained after overnight fasting for measurement of plasma lipid, malondialdehyde (MDA) and vitamin E levels. Anthropometry, body composition and BP were measured before and after 4-week administration of black sesame meal or a placebo. Results: The results showed that 4-week administration of black sesame meal significantly decreased systolic BP (129.3± 6.8 vs. 121.0 ±9.0 mmHg, P < 0.05) and MDA level (1.8± 0.6 vs. 1.2± 0.6 mol/L, P < 0.05), and increased vitamin E level (29.4± 6.0 vs. 38.2± 7.8 mol/L, P < 0.01). In the black sesame meal group, the change in SBP tended to be positively related to the change in MDA (R = 0.50, P = 0.05), while the change in DBP was negatively related to the change in vitamin E (R = -0.55, P < 0.05). There were no correlations between changes in BP and oxidative stress in the control group. Conclusions: These results suggest the possible antihypertensive effects of black sesame meal on improving antioxidant status and decreasing oxidant stress. These data may imply a beneficial effect of black sesame meal on prevention of CVD. © 2011 Wichitsranoi et al; licensee BioMed Central Ltd.
URI: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=79961158930&origin=inward
http://repository.li.mahidol.ac.th/dspace/handle/123456789/12381
ISSN: 14752891
Appears in Collections:Scopus 2011-2015

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