Antihypertensive effects of Tartary buckwheat flavonoids by improvement of vascular insulin sensitivity in spontaneously hypertensive rats

Author:

Hou Zuoxu1234,Hu Yuanyuan56748ORCID,Yang Xingbin8910114ORCID,Chen Wensheng1213234

Affiliation:

1. Department of Aerospace Medicine

2. Fourth Military Medical University

3. Xi'an 710032

4. China

5. Chongqing Collaborative Innovation Center for Functional Food

6. Chongqing University of Education

7. Chongqing 400067

8. Key Laboratory of Ministry of Education for Medicinal Resource and Natural Pharmaceutical Chemistry

9. College of Food Engineering and Nutritional Science

10. Shaanxi Normal University

11. Xi'an 710062

12. Department of Cardiovascular Surgery

13. Xijing Hospital

Abstract

Tartary buckwheat flavonoids alleviate hypertension through attenuating vascular insulin resistance and oxidative stress.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

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