Effects of Different Types of Yam (Dioscorea alata) Products on the Blood Pressure of Spontaneously Hypertensive Rats | Zendy

Yuh-Hwa Liu | Zendy; Yin-Shiou Lin | Zendy; Der-Zen Liu | Zendy; Chuan-Hsiao Han | Zendy; Ching-Tan CHEN | Zendy; Mike Fan | Zendy; WenChi Hou | Zendy

AI Assistant Blog Pricing

Home ZAIA Blog

Open Access

Effects of Different Types of Yam (Dioscorea alata) Products on the Blood Pressure of Spontaneously Hypertensive Rats

Author(s) -

Yuh-Hwa Liu,

Yin-Shiou Lin,

Der-Zen Liu,

Chuan-Hsiao Han,

Ching-Tan CHEN,

Mike Fan,

WenChi Hou

Publication year - 2009

Publication title -

bioscience biotechnology and biochemistry

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.509

H-Index - 116

eISSN - 1347-6947

pISSN - 0916-8451

DOI - 10.1271/bbb.90022

Subject(s) - dioscorea , blood pressure , alcohol , food science , chemistry , medicine , biochemistry , alternative medicine , pathology

The aim of the present study was to investigate different yam treatments, including powdered-yam-products (PYP) and liquid-yam-products (LYP), with respect to spontaneously hypertensive rats (SHRs) blood pressure. PYP included alcohol-insoluble-solids of yam tuber, hot-air-drying (HAD) of yam tuber slices, steam-cooked once or twice followed by HAD which were subsequently powdered. LYP included water extracts of yam tuber (WEY) heated at 90 degrees C (WEY90H) or 95 degrees C for 10 min (WEY95H), and then stored at 4 degrees C for different numbers of day. PYP, WEY, and WEYH were found effectively to reduce the blood pressure of SHR and should be beneficial in food processing in the development of functional foods for blood pressure regulation.

The content you want is available to Zendy users.

Already have an account? Click here to sign in.

Having issues? You can contact us here

Accelerating Research