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薬理と治療
Abstract
Objectives The present clinical study attempted to assess the hypotensive effect and safety of less−sodium soy sauce containing soybean peptides in a double blind, placebo−controlled, parallel group study. Methods The study was conducted on 132 subjects with high−normal(male/female=36/35)blood pressure or mild hypertension(male/female=29/32). These subjects were randomly divided into two groups. The test group ingested 8 mL/day of less−sodium soy sauce containing soybean peptides for 12 weeks. And the placebo group ingested less−sodium soy sauce without soybean peptides. Results The results revealed that the systolic blood pressure and the diastolic blood pressure were significantly lower in the test group compared with placebo group. In addition, any abnormal changes in clinical findings such as blood test, urinalysis and physical examination were not observed. Conclusions These results demonstrated the safety as well as efficacy of the less−sodium soy sauce containing soybean peptides, which reduced the blood pressure in subjects with high−normal blood pressure and mild hypertension.(Jpn Pharmacol Ther 2008;36:837−50)KEY WORDS Soybean peptides, Hypertension, Hypotensive effect, Clinical trial
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