薬理と治療

Abstract

Objectives　We developed a fermented tea made by mixing thinned satsuma mandarin fruit and green tea leaves at the level of 1：3. This fermented tea contained hesperidin which has the high water-soluble property. We investigated the effects of feeding hesperidin derived from fermented tea leaves for 12 weeks on blood pressure in volunteers. Methods　Thirty nine Subjects with high-normal blood pressure and stageⅠ hypertension participated in a randomized, double-blind, placebo-controlled, parallel-group comparative test. Subjects consumed test beverage containing 1.20 g fermented tea leaves or placebo beverage without tea leaves for 12 weeks. Systolic and diastolic blood pressures were measured every 4 weeks. Results　Beverage containing fermented tea leaves reduced systolic blood pressures after the start of feeding. Also, systolic blood pressures were significantly lower in the test beverage group than in the placebo beverage group during feeding period. Conclusions　The results suggested that feeding hesperidin derived from fermented tea leaves made by mixing thinned satsuma mandarin fruit and tea leaves has an effect decreasing systolic blood pressures in subjects with high-normal blood pressure and stageⅠ hypertension. （UMIN ID：UMIN000032462, UMIN000032682）