Maïmouna Touré , Serge Manga , Mouhamadou A. Sakho , Alioune D. Fall , Sidy M. Seck
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引用次数: 0
Abstract
Background
Hydro-electrolyte balance is necessary to maintain body homeostasis and blood pressure values within narrow limits. This is accomplished, in part, by renal responses. We conducted this study to determine the effects of Combretum micranthum on hydro-electrolyte metabolism, renal function and arterial blood pressure.
Subjects and methods
We conducted a pilot study including 40 subjects: 10 control subjects, 10 subjects under Combretum micranthum G. Don (400 mg/day), 10 subjects under furosemide (120 mg/day), and 10 subjects under spironolactone (50 mg/day).
Anthropobiometric, cardiovascular parameters and the body composition were collected from each subject. Blood and 24-hour urine samples were collected for biological tests.
Results
At baseline, clinical and biological parameters were comparable for all groups. Consumers of combretum micranthum had a significant decrease in global body fat percentage (−1.63 %; p = 0.045). In the group of combretum micranthum consumers, the body water mass (BWM) is significantly evolved in the direction of an increase (4.37; p = 0.023) and similar to what was observed in the group of subjects treated with spironolactone (0.67; p = 0.042). Consumption of combretum micranthum showed a marked reduction in hypertension indices (systolic blood pressure, diastolic blood pressure and heart rate) identical to that induced by consumption of furosemide or spironolactone. The consumption of combretum micranthum resulted in a significant reduction in kaliemia (−1.07; p < 0.0001) and without any notable effect on natremia (p = 0.119) and chloremia (p = 0.708). In contrast, furosemide and spironolactone caused a significant decrease in natremia (respectivly, −0.80; p = 0.022 and −0.50; p = 0.009). In the combretum micrathum group, the kaliuresis and the chloruresis were significantly increased (respectively, 373.9; p = 0.005 and 441.3; p = 0.028), interestingly, we found a remarkable decrease in natriuresis (−193.3; p = 0.074). In the group of furosemide consumers, the kaliuresis and the chloruresis were significantly increased (respectively, 380.24; p = 0.013 and 425.5; p = 0.013), but with a tendency to increase natriuresis. In the group of subjects taking spironolactone, the urinary concentrations of the three electrolytes studied (natriuresis, kaliuresis and chloruresis) was increased significantly (respectively, 357.5; p = 0.037 and 222.5; p = 0.005 and 563.4; p = 0.007).
Conclusion
Combretum micranthum would have constituents involved in the maintenance of hydro-electrolyte homeostasis and in the regulation of blood pressure through the involvement of several mechanisms, especially at the renal level. These actions would be attributable to its polyphenolic components. A broader study is needed to better understand the physiological mechanisms underlying these effects.
期刊介绍:
Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies.
The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients.
The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.