盐敏感性高血压与膳食功能因子

Salt Sensitivity Hypertension and Dietary Functional Factors

高血压患者多是盐敏感者,控制食盐摄入意义重大。本综述阐述盐敏感性高血压(SSHT)发生发展的病理生理机制(钠通道异常、内皮功能受损、钠泵异常及相关基因等),介绍膳食功能因子(辣椒素、咖啡因、芹菜素、牛磺酸、姜黄素、薄荷醇、黄连素)对SSHT的影响途径,为从人群中筛查盐敏感者,从膳食角度对高血压进行预防和治疗提供理论依据。

Of those who have hypertension, several patients are salt sensitive and need to restrict their salt intake. This article elucidates the physiological and pathological mechanisms of salt-sensitive hypertension （SSHT） , including the dysfunction of the epithelial sodium channel （ENaC） ,epithelial damage,and the malfunction of the sodium pump,and relative genetic study,followed by a comparison of various salt-sensitivity examination methods. Another important discussion is about the influence of dietary factors （capsaicin, caffeine, apigenin, taurine, curcumin, menthol, and berberine） on SSHT. This review provides a solid foundation for understanding the biology of SSHT, screening of the salt-sensitive population, and prevention and cure of SSHT through everyday diet.