Effect of Ume Liqueur on the Serum Lipid Level and Blood Pressure in Healthy Volunteers over a Period of 6 Months
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...
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| Published in | Eiyōgaku zasshi Vol. 62; no. 3; pp. 161 - 164 |
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| Main Authors | , , , |
| Format | Journal Article |
| Language | English |
| Published |
The Japanese Society of Nutrition and Dietetics
2004
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| Subjects | |
| Online Access | Get full text |
| ISSN | 0021-5147 1883-7921 |
| DOI | 10.5264/eiyogakuzashi.62.161 |
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| Abstract | 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. |
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| AbstractList | 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. |
| Author | Mui, Kayo Shimada, Toyoharu Fukumoto, Koichi Yoshikawa, Kentaro |
| Author_xml | – sequence: 1 fullname: Yoshikawa, Kentaro organization: Department of Food and Nutrition, Kinki University – sequence: 1 fullname: Mui, Kayo organization: Public Health Center, Osaka City – sequence: 1 fullname: Fukumoto, Koichi organization: Agricultural, Food and Environmental Science Research Center, Osaka Prefecture – sequence: 1 fullname: Shimada, Toyoharu organization: Department of Food and Nutrition, Kinki University |
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| References | 13) Ivanov, V., Carr, A. C. and Frei, B.: Red wine antioxidants bind to human lipoproteins and protect them from metal ion-dependent and independent oxidation, J. Agric. Food Chem., 49, 4442-4449 (2001 2) 寺田久屋, 山本勝彦: 高速液体クロマトグラフィーによる梅加工食品中のシアン配糖体, ベンズアルデヒド及び安息香酸の同時定量法の検討, 食衛誌, 33, 183-188 (1992 5) 日本動脈硬化学会高脂血症ガイドライン検討委員会: 高脂血症診療ガイドライン, 動脈硬化, 25, 1-34 (1997 8) Sacco, R. L., Benson, R. T, and Kargman, D. E.: High-density lipoprotein cholesterol and ischemic stroke in the elderly, The Northern Manhattan Stroke Study, J. Am. Med. Assoc., 285, 2729-2735 (2000 11) Foppa, M., Fuchs, F. D., Preissler, L., Andrighetto, A., Rosito, G. A. and Duncan, B. B.: Red wine with the noon meal lowers post-meal blood pressure: a randomized trial in centrally obese, hypertensive patients, J. Stud. Alcohol, 63, 247-251 (2002 9) National High Blood Pressure Education Program Working Group report on primary prevention of hypertension, Arch. Intern. Med., 153, 186-208 (1993 4) 日本高血圧学会高血圧治療ガイドライン作成委員会: 実地医家のための高血圧治療ガイドライン, pp. 1-74 (2001) 学会出版センター, 東京 7) 辻昌宏: J-LITの結果から何がいいうるか(1), 臨床と薬物治療, 21, 463-466 (2002 1) 萩原博和, 伊藤真吾, 露木英男: ウメ果実の脂質に関する研究, 食工誌, 29, 221-227 (1982 6) 青木伸: J-LITの結果から何がいいうるか(2), 臨床と薬物治療, 21, 467-470 (2002 12) Diebolt, M., Bucher, B. and Andriantsitohaina, R.: Wine polyphenols decrease blood pressure, improve NO vasodilatation, and induce gene expression, Hypertension, 38, 159-165 (2001 10) 白坂憲章, 暮松亜紀, 金銅信之, 金銅俊二, 飯田雅弘, 長谷川豪宏, 村上哲男, 吉栖肇: 梅酒の抗酸化性と抗酸化物質の単離と同定, 日食工誌, 46, 792-798 (1999 3) 歌田誠, 乙黒親男, 吉田雅彦, 金子憲太郎: 市販梅酒の化学的性質, 山梨県工業技術センター研究報告, 11, 87-92 (1997 |
| References_xml | – reference: 11) Foppa, M., Fuchs, F. D., Preissler, L., Andrighetto, A., Rosito, G. A. and Duncan, B. B.: Red wine with the noon meal lowers post-meal blood pressure: a randomized trial in centrally obese, hypertensive patients, J. Stud. Alcohol, 63, 247-251 (2002) – reference: 6) 青木伸: J-LITの結果から何がいいうるか(2), 臨床と薬物治療, 21, 467-470 (2002) – reference: 5) 日本動脈硬化学会高脂血症ガイドライン検討委員会: 高脂血症診療ガイドライン, 動脈硬化, 25, 1-34 (1997) – reference: 13) Ivanov, V., Carr, A. C. and Frei, B.: Red wine antioxidants bind to human lipoproteins and protect them from metal ion-dependent and independent oxidation, J. Agric. Food Chem., 49, 4442-4449 (2001) – reference: 1) 萩原博和, 伊藤真吾, 露木英男: ウメ果実の脂質に関する研究, 食工誌, 29, 221-227 (1982) – reference: 8) Sacco, R. L., Benson, R. T, and Kargman, D. E.: High-density lipoprotein cholesterol and ischemic stroke in the elderly, The Northern Manhattan Stroke Study, J. Am. Med. Assoc., 285, 2729-2735 (2000) – reference: 12) Diebolt, M., Bucher, B. and Andriantsitohaina, R.: Wine polyphenols decrease blood pressure, improve NO vasodilatation, and induce gene expression, Hypertension, 38, 159-165 (2001) – reference: 9) National High Blood Pressure Education Program Working Group report on primary prevention of hypertension, Arch. Intern. Med., 153, 186-208 (1993) – reference: 7) 辻昌宏: J-LITの結果から何がいいうるか(1), 臨床と薬物治療, 21, 463-466 (2002) – reference: 2) 寺田久屋, 山本勝彦: 高速液体クロマトグラフィーによる梅加工食品中のシアン配糖体, ベンズアルデヒド及び安息香酸の同時定量法の検討, 食衛誌, 33, 183-188 (1992) – reference: 10) 白坂憲章, 暮松亜紀, 金銅信之, 金銅俊二, 飯田雅弘, 長谷川豪宏, 村上哲男, 吉栖肇: 梅酒の抗酸化性と抗酸化物質の単離と同定, 日食工誌, 46, 792-798 (1999) – reference: 3) 歌田誠, 乙黒親男, 吉田雅彦, 金子憲太郎: 市販梅酒の化学的性質, 山梨県工業技術センター研究報告, 11, 87-92 (1997) – reference: 4) 日本高血圧学会高血圧治療ガイドライン作成委員会: 実地医家のための高血圧治療ガイドライン, pp. 1-74 (2001) 学会出版センター, 東京 |
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| Title | Effect of Ume Liqueur on the Serum Lipid Level and Blood Pressure in Healthy Volunteers over a Period of 6 Months |
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