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Changes in Biomarkers of SH Rats Fed Novel and Traditional Sources of Vegetables
Author(s) -
Powe Michelle,
Stevens Amy M,
Dawkins Norma L,
Pace Ralphenia D
Publication year - 2010
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.24.1_supplement.722.8
Subject(s) - blood pressure , h&e stain , kidney , medicine , stain , antioxidant , body weight , staining , food science , traditional medicine , chemistry , pathology , biochemistry
Purslane, sweet potato greens and collard greens have been known to decrease the complications of hypertension due to their high antioxidant capacity. The purpose of this study was to determine if the consumption of these greens decreased blood pressure, weight, and injury to the glomeruli of the kidney. Five week old Spontaneously Hypertensive (SHR) rats (n=44) were separated equally into four diet groups: control (AIN‐76A diet), purslane, sweet potato greens, and collard greens each added at 4%. SHR were fed their respective diets for six weeks. Blood pressure measurements and weight were recorded weekly and twice per week, respectively. Animals were euthanized and the kidneys were removed and placed in 10 % formalin. Tissues were fixed on two slides; stained with hematoxylin and eosin stain (H&E) and the other stained with Periodic acid‐Schiff (PASH). Minimal variation in food intake was observed among the treatment groups, however, a significant reduction (P < 0.05) in systolic blood pressure in animals fed purslane and sweet potato greens were observed. Preliminary results in kidney glomeruli are inconclusive. The results from these studies indicate that these novel and traditional vegetables show significant promise in significantly reducing risk factors associated with heart disease and other inflammatory chronic diseases. Grant Funding Source : USDA/AFRI