Effect of Ume Liqueur on the Serum Lipid Level and Blood Pressure in Healthy Volunteers over a Period of 6 Months

• Published in: Eiyōgaku zasshi Vol. 62; no. 3; pp. 161 - 164
• Main Authors: Yoshikawa, Kentaro, Mui, Kayo, Fukumoto, Koichi, Shimada, Toyoharu
• Format: Journal Article
• Language: English
• Published: The Japanese Society of Nutrition and Dietetics 2004
• Subjects: blood pressure; serum HDL-cholesterol; serum total cholesterol; Ume liqueur
• ISSN: 0021-5147; 1883-7921
• DOI: 10.5264/eiyogakuzashi.62.161

Ume liqueur (14% alcohol, 20% sugar and 30% ume extract), a traditional Japanese liqueur made from Prunus mume, was given to ten male subjects (43.5±15.2 years of age, mean±SD) to investigate its effect on the serum lipid level and blood pressure. A 100ml serving was taken by each subject daily for a period of six months. The serum total cholesterol level of the subjects tended to increase from 200.4±25.6mg/dl to 210.4±21.3mg/dl over the six months, although the difference in values before and after intake was not significant. There was no significant difference in the systolic blood pressure levels of subjects before intake and after six months. However, the serum HDL-cholesterol level of the subjects increased significantly from 59.0±17.2mg/dl to 64.1±14.6mg/dl after six months. The diastolic blood pressure level also decreased significantly from 88.0±9.1mmHg to 80.2±10.1mmHg after six months.