中国医科大学学报2018，Vol.47Issue(2)：167-170,4.DOI:10.12007/j.issn.02584646.2018.02.016
盐敏感性高血压与膳食功能因子
Salt Sensitivity Hypertension and Dietary Functional Factors
摘要
Abstract
Of those who have hypertension,several patients are salt sensitive and need to restrict their salt intake. This article elucidates the physiological and pathological mechanisms of salt-sensitive hypertension (SSHT),including the dysfunction of the epithelial sodium channel (ENaC),epithelial damage,and the malfunction of the sodium pump,and relative genetic study,followed by a comparison of various salt-sensitivity examination methods. Another important discussion is about the influence of dietary factors (capsaicin,caffeine, apigenin,taurine,curcumin,menthol,and berberine) on SSHT. This review provides a solid foundation for understanding the biology of SSHT,screening of the salt-sensitive population,and prevention and cure of SSHT through everyday diet.关键词
盐敏感/高血压/膳食功能因子Key words
salt sensitivity/hypertension/dietary functional factor分类
医药卫生引用本文复制引用
梁思聪,陈思娇,祝之明..盐敏感性高血压与膳食功能因子[J].中国医科大学学报,2018,47(2):167-170,4.基金项目
国家重点基础研究发展计划(2012CB517800) （2012CB517800）
中国医科大 学2017年 大 学 生 创 新 创 业 训 练 计 划 省 级 项 目(201710159000123) （201710159000123）
