Effects of Feeding Hesperidin Derived from Fermented Tea Leaves Made by Tea-rolling Processing of Thinned Satsuma Mandarin Fruit and Green Tea Leaves on Blood Pressure-Randomized, Double-blind, Placebo-controlled, Parallel-group Comparative Study

Kazunari Tanaka, Sakiko Yamamoto, Katsuhisa Omagari, Masahiro Yuasa, Aoi Tsuchihashi, Yuji Miyata, Yutaka Yoshino, Hiroyuki Ono, Toshiro Matsui, Haruo Yamamura

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1 Citation (Scopus)

Abstract

Objectives We developed a fermented tea made by mixing thinned satsuma Mandarin fruit and green tea leaves at the level of 1 =3. This fermented tea contained hesperidin which has the high water-soluble property. We investigated the effects of feeding hesperidin derived from fer-mented tea leaves for 12 weeks on blood pressure in volunteers. Methods Thirty nine Subjects with high-normal blood pressure and stage I hypertension participated in a randomized, double-blind, placebo-controlled, parallel-group comparative test. Subjects consumed test beverage containing 1.20g fermented tea leaves or placebo beverAâge without tea leaves for 12 weeks. Systolic and diastolic blood pressures were measured every 4 weeks. Results Beverage containing fermented tea leaves reduced systolic blood pressures after the start of feeding. Also, systolic blood pressures were significantly lower in the test beverage group than in the placebo beverage group during feeding period. Conclusions The results suggested that feeding hesperidin derived from fermented lea leaves made by mixing thinned satsuma Mandarin fruit and tea leaves has an effect decreasing systolic blood pressures in subjects with high-nomial blood pressure and stage I hypertension.

Original languageEnglish
Pages (from-to)225-235
Number of pages11
JournalJapanese Pharmacology and Therapeutics
Volume48
Issue number2
Publication statusPublished - 2020

All Science Journal Classification (ASJC) codes

  • Pharmacology
  • Pharmacology (medical)

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