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  • Effect of dietary selenium on the progression of heart failure in the ageing spontaneously hypertensive rat

    Author(s)
    Lymbury, Robyn S
    Marino, Matthew J
    Perkins, Anthony V
    Griffith University Author(s)
    Perkins, Anthony V.
    Lymbury, Robyn
    Marino, Matthew
    Year published
    2010
    Metadata
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    Abstract
    Oxidative stress has been directly implicated in hypertension and myocardial remodelling, two pathologies fundamental to the development of chronic heart failure. Selenium (Se) can act directly and indirectly as an antioxidant and a lowered Se status leads to a higher risk of cardiovascular disease. This study examined the role of Se on the development of hypertension and subsequent progression to chronic heart failure in spontaneously hypertensive rats (SHR). Three dietary groups were studied: (i) Se-free; (ii) normal Se (50?姠Se/kg food); and (iii) high Se (1000?姠Se/kg food). Systolic blood pressure and echocardiography ...
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    Oxidative stress has been directly implicated in hypertension and myocardial remodelling, two pathologies fundamental to the development of chronic heart failure. Selenium (Se) can act directly and indirectly as an antioxidant and a lowered Se status leads to a higher risk of cardiovascular disease. This study examined the role of Se on the development of hypertension and subsequent progression to chronic heart failure in spontaneously hypertensive rats (SHR). Three dietary groups were studied: (i) Se-free; (ii) normal Se (50?姠Se/kg food); and (iii) high Se (1000?姠Se/kg food). Systolic blood pressure and echocardiography were used to detect cardiac changes in vivo. At study end, cardiac tissues were assayed for glutathione peroxidase activity, thioredoxin reductase activity, and protein carbonyls. The major finding of this study was the high heart failure-related mortality rate in SHRs fed an Se-free diet (70%). Normal and high levels of dietary Se resulted in higher survival rates of 78 and 100%, respectively. Furthermore, high dietary Se was clearly associated with lower levels of cardiac oxidative damage and increased antioxidant expression, as well as a reduction in disease severity and mortality in the SHR.
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    Journal Title
    Molecular Nutrition & Food Research
    Volume
    54
    DOI
    https://doi.org/10.1002/mnfr.201000012
    Subject
    Biochemistry and cell biology not elsewhere classified
    Food sciences
    Nutrition and dietetics
    Publication URI
    http://hdl.handle.net/10072/34156
    Collection
    • Journal articles

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