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Changes in Biomarkers of SH Rats Fed Novel and Traditional Sources of Vegetables

Purslane, sweet potato greens and collard greens have been known to decrease the complications of hypertension due to their high antioxidant capacity. The purpose of this study was to determine if the consumption of these greens decreased blood pressure, weight, and injury to the glomeruli of the kidney. Five week old Spontaneously Hypertensive (SHR) rats (n=44) were separated equally into four diet groups: control (AIN‐76A diet), purslane, sweet potato greens, and collard greens each added at 4%. SHR were fed their respective diets for six weeks. Blood pressure measurements and weight were recorded weekly and twice per week, respectively.