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Effects of Organic Salts Fortified with Seaweed Components on Blood Pressure, Serum Minerals, and Hematochemicals in Spontaneously Hypertensive and Normotensive Rats  

Kim, Young-Myoung (Korea Food Research Institute)
Byun, Jee-Young (Korea Food Research Institute)
Han, Chan-Kyu (Korea Food Research Institute)
Sung, Ki-Seung (Korea Food Research Institute)
Namgung, Bae (Korea Food Research Institute)
Publication Information
Korean Journal of Food Science and Technology / v.41, no.2, 2009 , pp. 196-202 More about this Journal
Abstract
The effects of the salts fortified with seaweed functional components on blood pressure, serum minerals, and hematochemicals in spontaneously hypertensive rats (SHR/NCrj) and normotensive rats (WKY/NCrj) were investigated. SHR and WKY rats were assigned to four groups, with 8 and 6 rats in each group: laver salt (A), fucoidan+laver high salt (B), fucoidan + laver low salt (C) and refined salt as a control (D). The final blood pressure (BP) of SHR and WKY species in contrast with reference BP were low in groups A and C as compared with control group. In terms of serum mineral content, $Na^+$ levels were similar in SHR and WKY, but $K^+$ levels were higher in the group B in SHR. Serum triglyceride levels were lower in groups A and C, but the levels of HDL- and LDL- cholesterol were significantly higher and lower in group A than those of controls, respectively (p<0.05). These results demonstrated that the salts fortified with laver might suppress blood pressure in rats, and also may improve mineral and lipid metabolism.
Keywords
seaweed salt; blood pressure; minerals; serum lipids; SHR; WKY;
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