title: The Effects of gamma-Aminobutyric Acid, Vinegar, and Dried Bonito on Blood Pressure in Normotensive and Mildly or Moderately Hypertensive Volunteers.
abstract: The purpose of this study was to examine the effects of gamma-aminobutyric acid (GABA) in fermented drinking water prepared from sodium glutamate, vinegar, and dried bonito (FDWG) compared with placebo [vinegar and dried bonito without GABA (FDW)] and its safety in normotensive and mildly or moderately hypertensive volunteers. A double-blind, placebo-controlled, randomized study was conducted involving volunteers with normal (group-N) and mildly or moderately high (group-H) blood pressure (BP). After a pretreatment period of 2 weeks (weeks -2), the subjects received FDWG or FDW for 12 weeks followed by 4 weeks of no intake (weeks 16). In group-H, both FDWG and FDW significantly decreased systolic (SBP, -7.6 +/- 4.0 and -5.5 +/- 1.5 mmHg, p<0.05, respectively) and diastolic (DBP, -10.6 +/- 4.0 and -7.6 +/- 1.7 mmHg, p<0.01, respectively) BP compared to the baseline (0-week) value at 12 weeks, respectively. There were no abnormal changes in hematological or blood chemistry variables, urinalysis, heart rate, or body weight in the study groups. These findings indicated that vinegar and dried bonito with or without GABA might have an effect on BP in mildly or moderately hypertensive patients.
authors: Department of Clinical Pharmacology, Niigata University of Pharmacy and Applied Life Sciences, 265-1 Higashizima, Akihaku, Niigata 956-8603, Japan.
authors: Hiroko
authors: H
authors: Tanaka
authors: Kenichi
authors: K
authors: Watanabe
authors: Meilei
authors: M
authors: Ma
authors: Masao
authors: M
authors: Hirayama
authors: Takashi
authors: T
authors: Kobayashi
authors: Hiroshi
authors: H
authors: Oyama
authors: Yoshiko
authors: Y
authors: Sakaguchi
authors: Mitsuo
authors: M
authors: Kanda
authors: Makoto
authors: M
authors: Kodama
authors: Yoshifusa
authors: Y
authors: Aizawa