Ethanol이 식염성고혈압(食鹽性高血壓) 유발과정(誘發過程)에 미치는 영향(影響)

• 영문명: Effect of Ethanol Administration on the Induction of Hypertension by Excessive Salt Ingestion in Rats
• 발행기관: 대한생리학회
• 저자명: 김기순(Kim, Kee-Soon) 이병희(Lee, Pyung-Hee) 신홍기(Shin, Hong-Kee)
• 간행물 정보: 『대한생리학회지』제7권 제2호, 25~30쪽, 전체 6쪽
• 주제분류: 의약학 > 의학일반
• 파일형태: PDF
• 발행일자: 1973.12.31

영문 초록

In 30 rats divided into salt, ethanol and salt plus ethanol groups, the effect of ethanol on the course of hypertension induction with the salt ingestion was studied. The results obtained from the present study are as follows. 1) In salt group mean arterial blood pressure elevated to plateau (about 140 mmHg) in two weeks and the increased blood pressure was well maintained throughout entire experimental period. 2) By four weeks after ethanol ingestion, mean arterial blood pressure of ethanol group was slightly decreased followed thereafter by slow restoration to control value. And it was believed that decline of blood pressure observed in this case probably was not resulted from cardiac depression. 3) As mean arterial pressure in salt plus ethanol group remained rather low compared with that of salt group, it was suggested that ethanol may have a dose reduction effect in the course of hypertension induction by excessive salt ingestion. It was, however, not possible from the result of present study to decide that low blood Pressure in this group was resulted whether from enhanced sodium excretion activity of ethanol or from effect on blood pressure of ethanol itself.