罗布麻茶和罗布麻叶对SHR生理影响的比较研究

发布时间：2018-05-09 01:32

本文选题：罗布麻 + 自发性高血压大鼠　；参考：《食品科技》2015年10期

【摘要】：目的:研究罗布麻茶和罗布麻叶对自发性高血压大鼠(SHR)生理指标的影响,并比较二者差别,为罗布麻茶作为血压调节保健食品的应用提供实验依据。方法:以SHR为实验动物,每天灌胃一次受试动物,每周测试体重,实验第6周测试血压、心率,之后采血、测血常规和血生化指标,麻醉后取脏器,计算脏器相关系数及病理学检测。结果:与对照组比,罗布麻茶和罗布麻叶显著增加嗜中性粒细胞的数量和比例,以及显著降低淋巴细胞的比例。罗布麻茶可显著降低SHR血压,降压幅度达15 mm Hg,罗布麻叶降压不明显。罗布麻叶可显著降低红细胞压积和血液中的谷草转氨酶,显著增加肾脏的脏器系数,罗布麻茶的作用不明显。结论:罗布麻茶和罗布麻叶均有调节机体免疫作用。因加工方式不同,二者相比较,罗布麻茶具有显著的降压作用,罗布麻叶有显著的降低血液黏度以及保护肝脏作用,但同时也会增加肾脏负担。
[Abstract]:Objective: to study the effects of Apocynum tea and Apocynum leaf on SHRs in spontaneously hypertensive rats and to compare the differences between the two, and to provide experimental evidence for the application of Apocynum tea as a health food for regulating blood pressure. Methods: SHR was used as experimental animal. Body weight was measured once a day by gastric perfusion. Blood pressure, heart rate, blood collection, blood routine and blood biochemical indexes were measured at the 6th week of the experiment, and organs were taken after anesthesia. The correlation coefficient of viscera and pathological examination were calculated. Results: compared with the control group, the leaves of Apocyna and Apocynum increased the number and proportion of neutrophils and significantly decreased the proportion of lymphocytes. Apocynum tea could significantly lower the blood pressure of SHR, the range of lowering blood pressure was 15 mm Hg, but the blood pressure of the leaves of Apocynum was not obvious. The leaf of Apocynum officinalis could significantly reduce hematocrit and glutamic oxaloacetic transaminase in blood and increase the organ coefficient of kidney, but the effect of Apocynum tea was not obvious. Conclusion: both Apocynum tea and Apocynum leaf have the function of regulating body immunity. Because of the different processing methods, Apocynum tea has a significant hypotensive effect, and the leaf of Apocynum has a significant effect on reducing blood viscosity and protecting liver, but it also increases the burden of kidney.
【作者单位】：中国农业大学食品科学与营养工程学院;渤海大学食品科学与工程学院;
【基金】：北京市科技计划项目(D121100003112004);北京市科技计划项目(D121100003112001)
【分类号】：TS201.4

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