Black and Green Tea Polyphenols Attenuate Blood Pressure Increases in Stroke-Prone Spontaneously Hypertensive Rats-Reference-Cited by-同舟云学术

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Black and Green Tea Polyphenols Attenuate Blood Pressure Increases in Stroke-Prone Spontaneously Hypertensive Rats

Published:2004-01-01 Issue:1 Volume:134 Page:38-42
ISSN:0022-3166
Container-title:The Journal of Nutrition
language:en
Short-container-title:

Author:

Negishi Hiroko¹,Xu Jin-Wen²,Ikeda Katsumi²,Njelekela Marina³,Nara Yasuo⁴,Yamori Yukio³

Affiliation:

1. College of Human Life and Environment, Kinjo Gakuin University, Nagoya 463-8521, Japan

2. School of Human Environmental Sciences, Mukogawa Women's University, Nishinomiya 663-8179, Japan

3. WHO Collaborating Center for Research on Primary Prevention of Cardiovascular Diseases, Kyoto 606-8413, Japan

4. School of Pharmaceutical Sciences, Shujitsu University, Okayama 703-8516, Japan

Publisher

Oxford University Press (OUP)

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

http://academic.oup.com/jn/article-pdf/134/1/38/24002971/z4w00104000038.pdf

Reference34 articles.

1. Why drinking green tea could prevent cancer;Jankun;Nature (Lond.),1997

2. Black tea is a powerful chemopreventor of reactive oxygen and nitrogen species: comparison with its individual catechin constituents and green tea;Sarkar;Biochem. Biophys. Res. Commun.,2001

3. The relation of oxidative DNA damage to hypertension and other cardiovascular risk factors in Tanzania;Negishi;J. Hypertens.,2001

4. Plasma hydrogen peroxide production in hypertensives and normotensive subjects at genetic risk of hypertension;Lacy;J. Hypertens.,1998

5. Anti-oxidant status and lipid peroxidation in patients with essential hypertension;Russo;J. Hypertens.,1998

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