Zobrazeno 1 - 10
of 25
pro vyhledávání: '"Saki Maruyama"'
Publikováno v:
Microorganisms, Vol 12, Iss 3, p 556 (2024)
It was reported that the consumption of Saccharina japonica (SJ) lowers blood pressure (BP) in hypertensive rats. Hypertension is related to gut microbiota, and hypertensive patients develop dysbiosis. It was reported that the intake of dietary fiber
Externí odkaz:
https://doaj.org/article/c538a98f72c64962a2e1284b04ef7cb8
Autor:
Saki Maruyama, Yukiko Segawa, Hiroko Hashimoto, Saori Kitamura, Mariko Kimura, Tomoko Osera, Nobutaka Kurihara
Publikováno v:
Clinical and Experimental Hypertension, Vol 44, Iss 1, Pp 72-82 (2022)
Background The intake of Saccharina japonica (SJ), a widely consumed brown seaweed, has been reported to decrease blood pressure (BP) in hypertensive rats. It has been suggested that this effect is related to an increase in fecal sodium excretion (SE
Externí odkaz:
https://doaj.org/article/c62c7bd51e8a408a96fc7742aee29d49
Autor:
Saki Maruyama, Yukiko Segawa, Ayaka Harui, Kanae Yamamoto, Hiroko Hashimoto, Tomoko Osera, Nobutaka Kurihara
Publikováno v:
Marine Drugs, Vol 21, Iss 6, p 324 (2023)
Sodium alginate (SALG) is a substance derived from brown seaweed that has been shown to reduce blood pressure (BP). However, its effects on renovascular hypertension caused by 2-kidney, 1-clip (2K1C) are not yet clear. Previous research suggests that
Externí odkaz:
https://doaj.org/article/5c164cb0713749f08f1211ebeec254ae
Autor:
Yukiko Segawa, Hiroko Hashimoto, Saki Maruyama, Miki Shintani, Hitomi Ohno, Yuko Nakai, Tomoko Osera, Nobutaka Kurihara
Publikováno v:
Clinical and Experimental Hypertension, Vol 42, Iss 4, Pp 352-359 (2020)
Background: Capsaicin, a pungent component of chili pepper, has been reported to decrease blood pressure (BP) and to cause vasorelaxation via nitric oxide (NO) production. However, it is still unclear how dietary capsaicin effects on renovascular hyp
Externí odkaz:
https://doaj.org/article/2392fd8d7901469d9079a8f4894cf07f
Autor:
Yoshiaki Sugawara, Chie Sugimoto, Sachiko Minabe, Yoshie Iura, Mai Okazaki, Natuki Nakagawa, Miwa Seto, Saki Maruyama, Miki Hirano, Ichiro Kitayama
Publikováno v:
Sensors, Vol 9, Iss 5, Pp 3184-3204 (2009)
This paper is an overview of our recent findings obtained by the use of human senses as sensors, suggesting that human senses might be indispensable sensors, not only for practical uses but also for gaining a deeper understanding of humans. From this
Externí odkaz:
https://doaj.org/article/2d3c4b4d7e684eabb7a5164ef34ba15f
Publikováno v:
Journal of Food and Nutrition Research. 11:360-364
Autor:
Saki Maruyama, Mariko Kimura, Tomoko Osera, Saori Kitamura, Hiroko Hashimoto, Nobutaka Kurihara, Yukiko Segawa
Publikováno v:
Clinical and Experimental Hypertension. 44:72-82
BACKGROUND The intake of Saccharina japonica (SJ), a widely consumed brown seaweed, has been reported to decrease blood pressure (BP) in hypertensive rats. It has been suggested that this effect is related to an increase in fecal sodium excretion (SE
Publikováno v:
Hypertension. 78
In a previous study, we observed that Saccharina japonica (SJ) intake reduced blood pressure (BP) in 2-clip, 1-kidney renovascular hypertension model (2K1C) rats. However, the mechanism is not clear. Dietary fibers such as alginate, fucoidan and lami
Publikováno v:
Hypertension. 78
Objectives: One of foods used for Japanese cuisine “Washoku” is brown algae, including Saccharina japonica (SJ). The intake of SJ is reported to decrease blood pressure (BP) in spontaneously hypertensive rats in some studies, and in 2-kidney, 1-c
Autor:
Yukiko Segawa, Miki Shintani, Nobutaka Kurihara, Yuko Nakai, Tomoko Osera, Saki Maruyama, Hitomi Ohno, Hiroko Hashimoto
Publikováno v:
Clinical and Experimental Hypertension. 42:352-359
Background: Capsaicin, a pungent component of chili pepper, has been reported to decrease blood pressure (BP) and to cause vasorelaxation via nitric oxide (NO) production. However, it is still unclear how dietary capsaicin effects on renovascular hyp