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中国精品科技期刊2020
曹雪莲, 赵玉星, 郭俊霞, 戴思, 陈文. 牛磺酸降血压作用研究概况[J]. 食品工业科技, 2016, (21): 393-396. DOI: 10.13386/j.issn1002-0306.2016.21.068
引用本文: 曹雪莲, 赵玉星, 郭俊霞, 戴思, 陈文. 牛磺酸降血压作用研究概况[J]. 食品工业科技, 2016, (21): 393-396. DOI: 10.13386/j.issn1002-0306.2016.21.068
CAO Xue-lian, ZHAO Yu-xing, GUO Jun-xia, DAI Si, CHEN Wen. Research progress in hypotensive effect of taurine[J]. Science and Technology of Food Industry, 2016, (21): 393-396. DOI: 10.13386/j.issn1002-0306.2016.21.068
Citation: CAO Xue-lian, ZHAO Yu-xing, GUO Jun-xia, DAI Si, CHEN Wen. Research progress in hypotensive effect of taurine[J]. Science and Technology of Food Industry, 2016, (21): 393-396. DOI: 10.13386/j.issn1002-0306.2016.21.068

牛磺酸降血压作用研究概况

Research progress in hypotensive effect of taurine

  • 摘要: 牛磺酸是一种含硫的非蛋白氨基酸,具有多种生理功能。本文概述了牛磺酸对不同类型高血压的影响,并归纳了其主要通过抑制RAAS系统、抑制交感神经的兴奋性、刺激KKS系统、舒张血管而发挥降压作用,为牛磺酸降血压作用机制的深入研究、也为牛磺酸在营养保健食品领域的进一步开发利用提供参考。 

     

    Abstract: Taurine,a sulphur-containing amino acid not synthesized into protein,has lots of biological functions.The present paper outlines the impact of taurine on different types of hypertension,and summarizes its hypotensive mechanism from suppressing renin-angiotensin-aldosterone system( RAAS),stimulating the renal kallikrein-kinin system( KKS),inhibiting sympathetic nerve activity and dilating blood vessel,so as to provide a reference for the further study in taurine nutrition and for the further utilization of taurine in functional foods.

     

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