A factor in food which impairs Na+-K+-ATPase in vitro
The American Journal of Clinical Nutrition
|February 1, 1982
Abstract:
Extracts of foods were examined to identify materials which inactivate Na+-K+-dependent ATPase. Active material which we call food factor was found in tea, cocoa, red wines, and in certain other dietary components. A unit of activity is defined and the material is compared with ouabain and an inhibitory flavone. The possible role of such a food factor in the regulation of sodium metabolism and in the causation of essential high blood pressure is discussed.
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