Antihypertensive effect of Kurosu extract, a traditional vinegar produced from unpolished rice, in the SHR rats

Kurosu, a product made from unpolished rice through stationary surface acet ic acid fermentation, is one of the most common traditional vinegars. The a ntihypertensive effect of Kurosu free from acetic acid (Kurosu extract) was studied in male spontaneously hypertensive rats (SHR). Single oral adminis tration of the Kurosu extract reduced systolic blood pressure in SHR. In th e SHR given the Kurosu extract for three months, their blood pressure was s ignificantly lowered when compared with those of the control. These results suggest that daily intake of the Kurosu extract is effective for preventio n against hypertension.