Abstract
Hypertension is the most common risk factor for stroke, coronary heart disease and heart failure, which are the leading causes of death worldwide. Dietary patterns and supplements intakes are becoming important factors in the hypertension. The aim of this study was to estimate the effects of new generation egg yolk phospholipids rich in lecithin (SL) esterified with omega-3 and omega-6 fatty acids on blood pressure in hypertensive rats (SHR). Here we have reported that lecithin (SL) derived from egg yolk lowers blood pressure in pathology of hypertension. The SHR rats treated with SL had significantly lower blood pressure than control group (157/104 vs. 178/121 mmHg; P < 0.05) and down-regulated mesenteric artery over-response to norepinephrine and potassium chloride, giving similar arterial response as for normotensive Wistar Kyoto rats (WKY). Hypertensive rats treated by SL demonstrated significantly lower serum level of inflammatory factors. This work also indicates that SL treatment lowers heart rate and reduces the serum level of oxidative stress marker - nitrotyrosine - by 30–34% in both hypertensive and normotensive animals. Phospholipids with lecithin derived from PUFA fortified eggs may be a valuable dietary supplement in prophylaxis of hypertension and in patients with hypertension, however, this requires further studies on humans.
Highlights
Epidemiological studies show arterial hypertension as the leading risk factor of cardiovascular diseases
The spontaneously hypertensive rats (SHR) treated by SL (SHR-SL) had a significantly lower blood pressure than not treated SHR animals from the control group (157/104 vs. 178/121 mmHg; P < 0.05)
Between the groups of normotensive rats (WKY-SL and Wistar Kyoto rats (WKY)-C) there was no differences in mean levels of blood pressure as well as systolic and diastolic blood pressure (113/79 vs. 115/80 mmHg)
Summary
Epidemiological studies show arterial hypertension as the leading risk factor of cardiovascular diseases. It is, one of the most frequently ailments in populations of developed countries[1]. Some studies suggest that frequent consumption of eggs may be a risk factor of diabetes and that it is correlated with increased mortality rate of diabetic patients[5,6]. These observations are not confirmed by some other large population surveys[7,8]. The aim of this study was to evaluate the effect of diet supplementation with an egg lecithin derived from new-generation of eggs on the development of arterial hypertension in spontaneously hypertensive rats (SHR)
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
