BLOOD-PRESSURE AND LIPID PEROXIDES IN TIS SUES OF SHR FED WITH HOT-WATER EXTRACTS OF LO HAN KUO FRUITS

Effect of hot water extracts of lo han kuo (Rakanka) fruits on blood p ressure and lipid peroxides in tissues of spontaneous hypertensive rat (SHR) was investigated. The results were as follows: (1) SHRs were fe d with a commercial diet (MF, Oriental Yeast Co. Ltd., the control gro up) or MF supplemented lo han kuo extracts (the lo han kuo group). NaC l was added to drinking water al a 1% level. Feeding with the lo han k uo extracts retarded the increase of blood pressure compared with the control ones, however no significant difference was observed between t he two groups. The weight of heart was significantly lower in the lo h an kuo group than that in the control group. (2) Lipid peroxide levels in liver and kidney were similar in both groups. The lipid peroxide c ontent in heart of the lo han kuo group was significantly greater than that in the control, while the lipid peroxide level in plasma of the lo han kuo was significantly lower than that in the control one. Antio xidant activity of lo han kuo was suggested to be dependent on individ ual tissues.