Effects of Roasting and Extrusion Puffing on the Antihypertensive Activity of Blended Grains in Spontaneously Hypertensive Rats

Figure 2

(a) Weekly systolic blood pressure, (b) systolic blood pressure at week 0 and week 8, (c) weekly diastolic blood pressure, and (d) diastolic blood pressure at week 0 and week 8 in the rats supplemented with differently processed blended grains for 8 weeks. NC, normal control; MC, model control; NPBG, nonprocessed blended grains; RBG, roasted blended grains; EPBG, extrusion puffed blended grains. Data are expressed as the means ± standard error of the means. Significant differences from MC at . ^(A-B)The difference in systolic blood pressure at week 0 indicates significant differences at . ^(a–d)The difference in systolic blood pressure at week 8 indicates significant differences at .

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