Effects of long‐term intake of Antarctic krill oils on artery blood pressure in spontaneously hypertensive rats
Abstract BACKGROUND In recent years, there has been a noticeable increase in research on krill oil ( KO ) for its health benefits. However, the action of KO in lowering blood pressure ( BP ) has not been studied yet. Therefore the aim of this study was to assess the ability of long‐term KO supplemen...
Published in: | Journal of the Science of Food and Agriculture |
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Main Authors: | , , , , , , , |
Other Authors: | , , , , , |
Format: | Article in Journal/Newspaper |
Language: | English |
Published: |
Wiley
2016
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Subjects: | |
Online Access: | http://dx.doi.org/10.1002/jsfa.7840 https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fjsfa.7840 https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.7840 |
Summary: | Abstract BACKGROUND In recent years, there has been a noticeable increase in research on krill oil ( KO ) for its health benefits. However, the action of KO in lowering blood pressure ( BP ) has not been studied yet. Therefore the aim of this study was to assess the ability of long‐term KO supplementation to lower systolic BP ( SBP ) in spontaneously hypertensive rats ( SHRs ) and Sprague Dawley ( SD ) rats. RESULTS Compared with the blank control ( BC ) SHRs administered edible soybean oil, the high‐dose (500 mg kg −1 body weight ( BW )) KO ‐supplemented SHRs in the 2nd, 3rd, 4th and 5th weeks following oral administration, the mid‐dose (100 mg kg −1 BW ) KO ‐supplemented SHRs in the 4th and 5th weeks following oral administration and the low‐dose (20 mg kg −1 BW ) KO ‐supplemented SHRs in the 5th week following oral administration showed significantly lower SBP ( P < 0.05). However, supplementation of KO had no significant effect on the SBP of healthy SD rats. Meanwhile, 5 weeks of KO administration significantly increased the serum levels of nitric oxide ( NO ) and total NO synthase of SHRs ( P < 0.05). CONCLUSION KO has an antihypertensive effect in SHRs that is associated with an NO ‐related mechanism. © 2016 Society of Chemical Industry |
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