PMID- 10360244
OWN - NLM
STAT- MEDLINE
DCOM- 19990728
LR  - 20190831
IS  - 0301-4800 (Print)
IS  - 0301-4800 (Linking)
VI  - 45
IP  - 1
DP  - 1999 Jan
TI  - Extract of wine phenolics improves aortic biomechanical properties in 
      stroke-prone spontaneously hypertensive rats (SHRSP).
PG  - 95-106
AB  - We studied the effect of the extract of wine phenolics (EWP) on blood pressure, 
      vasorelaxing activity and aortic biomechanical properties in stroke-prone 
      hypertensive rats (SHRSP). Thirty-six 4-week-old male SHRSP/Izm rats were divided 
      into 6 equal groups fed one of the following 6 diets: A control diet (plain 
      laboratory diet), the control diet substituted with 0.5 or 1.0% polyphenolic 
      compounds derived from the extract of apple phenolics (EAP), the control diet 
      substituted with 0.5 or 1.0% polyphenolic compounds derived from the extract of 
      tea phenolics (ETP), or the control diet along with drinking water containing 
      1.0% polyphenolic compounds derived from EWP. Systolic blood pressure (SBP) and 
      body weight (BW) were checked once a week. At the end of the 8th week of feeding, 
      all of the rats were sacrificed and the heart weight and aortic biomechanical 
      properties were measured. The relaxation effect of the addition of EWP on 
      endothelium-intact aortic rings precontracted with prostaglandin (PG) F2 alpha 
      was also measured. Only EWP, not EAP or ETP, significantly lowered the SBP values 
      a compared with the control group at the 4th, 7th and 8th weeks of feeding (p < 
      0.05). The heart weight and ventricular weight, expressed as the percentage of 
      BW, were significantly lower in the EWP group than in the control group (p < 
      0.05). The aortic maximum stress was significantly increased (p < 0.05), and the 
      aortic incremental elastic modulus was significantly reduced (meaning higher 
      elasticity) (p < 0.001) in the EWP group as compared with the control group. The 
      aortic rings showed concentration-dependent relaxation induced by EWP, and the 
      relaxation was significantly greater than that induced by a commercial red wine 
      preparation. In conclusion, EWP attenuated the elevation of blood pressure in 
      SHRSP possibly by increasing the vasorelaxation activity. The aortic fragility 
      and elasticity were also improved in EWP-fed SHRSP.
FAU - Mizutani, K
AU  - Mizutani K
AD  - Department of Environmental Preservation and Development, Graduate School of 
      Human and Environmental Studies, Kyoto University, Japan. 
      mizutani@helios.jinkan.kyoto-u.ac.jp
FAU - Ikeda, K
AU  - Ikeda K
FAU - Kawai, Y
AU  - Kawai Y
FAU - Yamori, Y
AU  - Yamori Y
LA  - eng
PT  - Journal Article
PL  - Japan
TA  - J Nutr Sci Vitaminol (Tokyo)
JT  - Journal of nutritional science and vitaminology
JID - 0402640
RN  - 0 (Phenols)
RN  - 0 (Stilbenes)
RN  - 0 (Tea)
RN  - Q369O8926L (Resveratrol)
SB  - IM
MH  - Animals
MH  - Aorta/*drug effects/*physiology
MH  - Biomechanical Phenomena
MH  - Diet
MH  - Endothelium, Vascular/drug effects/physiology
MH  - Male
MH  - Muscle Relaxation/drug effects
MH  - Phenols/administration & dosage/*pharmacology
MH  - Rats
MH  - Rats, Inbred SHR
MH  - Resveratrol
MH  - Rosales/chemistry
MH  - Stilbenes/analysis
MH  - Tea/chemistry
MH  - Wine/*analysis
EDAT- 1999/06/09 00:00
MHDA- 1999/06/09 00:01
CRDT- 1999/06/09 00:00
PHST- 1999/06/09 00:00 [pubmed]
PHST- 1999/06/09 00:01 [medline]
PHST- 1999/06/09 00:00 [entrez]
AID - 10.3177/jnsv.45.95 [doi]
PST - ppublish
SO  - J Nutr Sci Vitaminol (Tokyo). 1999 Jan;45(1):95-106. doi: 10.3177/jnsv.45.95.