Bossy J, Guidoux R, Milon H, Würzner H P
Z Ernahrungswiss. 1983 Jan;22(1):45-9. doi: 10.1007/BF02020784.
The blood pressure of spontaneously hypertensive rats (SHR) was measured by tail-plethysmography. Feeding SHR a diet supplemented with 0.6 g% L-tyrosine, for 15 weeks after weaning, resulted in a slower increase of blood pressure than in rats fed the control diet (no tyrosine added). The blood pressure stabilized, after about 8 weeks, at values lower by about 10 mm Hg than in the control SHR group. Diets with a higher content of free L-tyrosine (1.2 or 2.4 g%) produced no greater hypotensive effects, despite the fact that the plasma level of the amino acid, at the time of blood pressure measurements, was related to the tyrosine content of the diet. In addition, providing 2.4 g% free L-tyrosine to the diet of SHR with established hypertension, produced within a few days a decrease of blood pressure similar to the one recorded in rats fed the tyrosine-supplemented diet during the whole period of development of hypertension. A maximal effect of L-tyrosine, in decreasing the blood pressure of SHR, is thus obtained at relatively low concentrations of the amino acid in the diet, and after a short period of consumption. However, this effect is rather small, and rapidly reversed upon removing free L-tyrosine from the diet.
通过尾容积描记法测量自发性高血压大鼠（SHR）的血压。断奶后给SHR喂食添加0.6 g% L-酪氨酸的饮食15周，其血压升高速度比喂食对照饮食（未添加酪氨酸）的大鼠慢。大约8周后，血压稳定在比对照SHR组低约10 mmHg的值。尽管在测量血压时氨基酸的血浆水平与饮食中的酪氨酸含量相关，但游离L-酪氨酸含量较高（1.2或2.4 g%）的饮食并未产生更大的降压效果。此外，给已患高血压的SHR饮食中添加2.4 g%游离L-酪氨酸，在几天内血压下降，与在高血压整个发展期喂食添加酪氨酸饮食的大鼠所记录的血压下降相似。因此，在饮食中氨基酸浓度相对较低且食用短时间后，可获得L-酪氨酸降低SHR血压的最大效果。然而，这种效果相当小，并且在从饮食中去除游离L-酪氨酸后会迅速逆转。
