Effect of plant-based functional foods for the protection against salt-induced endothelial dysfunction

Sheung Yin San; Jennifer. M. F. Wan; Jimmy Chun Yu Louie

doi:10.1016/j.fshw.2022.04.010

Food Science and Human Wellness 2022, 11(5): 1299-1305 https://doi.org/10.1016/j.fshw.2022.04.010

Research Article |

Open Access | Issue | Published: 02 June 2022

Effect of plant-based functional foods for the protection against salt-induced endothelial dysfunction

Show Author's Information Hide Author's Information Sheung Yin San, Jennifer. M. F. Wan, Jimmy Chun Yu Louie(

)

Discipline of Food and Nutritional Sciences, School of Biological Sciences, Faculty of Science, The University of Hong Kong, Pokfulam 999067, Hong Kong, China

Peer review under responsibility of KeAi Communications Co., Ltd.

Keywords:

Functional foods, Endothelial dysfunction, Flavonoids, Nitrate, Salt intake, Flow-mediated dilation

Cite this article:

San SY, Wan JMF, Louie JCY. Effect of plant-based functional foods for the protection against salt-induced endothelial dysfunction. Food Science and Human Wellness, 2022, 11(5): 1299-1305. https://doi.org/10.1016/j.fshw.2022.04.010

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Abstract

This study aimed to compare the efficacy of four formulations of plant-based functional foods on the protection against salt-induced endothelial dysfunction. A randomized crossover design was employed. Ten healthy subjects were recruited, and on five separate occasions they received, in random sequence one of the following 5 treatments: 250 mL of plain water (control) alone, and with beetroot powder, celery powder, green tea extract or beetroot powder with green tea extract prior to consuming 150 mL of high-salt chicken broth. Flow-mediated dilation (FMD), blood pressure (BP), heart rate (HR) and pulse-wave velocity (PWV) were measured at fasting and at 30, 60, 90 and 120 min postprandial. Comparing with control, beetroot supplementation led to a significantly increased HR at 30, 60 and 90 min postprandially (P = 0.025, 0.004, < 0.001, respectively). No significant difference was observed for FMD, BP and PWV between control and any of the treatments. Salt reduction may still be the most effective strategy to improve vascular health.

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Effect of plant-based functional foods for the protection against salt-induced endothelial dysfunction

Show Author's information Hide Author's Information Sheung Yin San, Jennifer. M. F. Wan, Jimmy Chun Yu Louie(

)

Discipline of Food and Nutritional Sciences, School of Biological Sciences, Faculty of Science, The University of Hong Kong, Pokfulam 999067, Hong Kong, China

Peer review under responsibility of KeAi Communications Co., Ltd.

Abstract

Keywords: Functional foods, Endothelial dysfunction, Flavonoids, Nitrate, Salt intake, Flow-mediated dilation

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Publication history

Received: 19 August 2020

Revised: 27 December 2020

Accepted: 07 January 2021

Published: 02 June 2022

Issue date: September 2022

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Acknowledgements

Acknowledgement

This study was funded by the Seed Funding for Translational and Applied Research, University Grants Council, The University of Hong Kong (Ref: 201611160038).

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This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).