Effect of ingesting sour milk fermented using Lactobacillus helveticus bacteria producing tripeptides on blood pressure in subjects with mild hypertension.
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Fermented milk for hypertensionEffect of peptides derived from food proteins on blood pressure: a meta-analysis of randomized controlled trialsPrevalence of self-reported hypertension and its relation to dietary habits, in adults; a nutrition & health survey in GreeceLactotripeptides and antihypertensive effects: a critical review.Milk Products Containing Bioactive Tripeptides Have an Antihypertensive Effect in Double Transgenic Rats (dTGR) Harbouring Human Renin and Human Angiotensinogen GenesIPP-rich milk protein hydrolysate lowers blood pressure in subjects with stage 1 hypertension, a randomized controlled trial.Effect of probiotic fermented milk on blood pressure: a meta-analysis of randomised controlled trials.Casein-derived lactotripeptides reduce systolic and diastolic blood pressure in a meta-analysis of randomised clinical trials.Harvesting the biological potential of the human gut microbiome.Studies of the toxicological potential of tripeptides (L-valyl-L-prolyl-L-proline and L-isoleucyl-L-prolyI-L-proline): II. Introduction.Do the lactotripeptides isoleucine-proline-proline and valine-proline-proline reduce systolic blood pressure in European subjects? A meta-analysis of randomized controlled trialsProbiotic bacteria influence the composition and function of the intestinal microbiota.The improvement of hypertension by probiotics: effects on cholesterol, diabetes, renin, and phytoestrogens.Milk protein peptides with angiotensin I-converting enzyme inhibitory (ACEI) activity.The potential role of milk-derived peptides in cardiovascular disease.Possible role of milk-derived bioactive peptides in the treatment and prevention of metabolic syndrome.Physiological properties of milk ingredients released by fermentation.Antihypertensive effects of bioactive tripeptides-a random effects meta-analysis.Antihypertensive peptides of animal origin: A review.Current Perspectives on Antihypertensive Probiotics.The influence of dietary peptide inhibitors of angiotensin-converting enzyme on the hypotensive effects of enalapril.The blood pressure lowering effect of lactotripeptides and salt intake in 24-h ambulatory blood pressure measurements.Additive beneficial effects of lactotripeptides intake with regular exercise on endothelium-dependent dilatation in postmenopausal women.Goat whey fermentation by Kluyveromyces marxianus and Lactobacillus rhamnosus release tryptophan and tryptophan-lactokinin from a cryptic zone of alpha-lactalbumin.Opportunities for drug-delivery research in nutraceuticals and functional foods?Dose-dependent lowering of blood pressure by dairy peptides in mildly hypertensive subjects.Crude goat whey fermentation by Kluyveromyces marxianus and Lactobacillus rhamnosus: contribution to proteolysis and ACE inhibitory activity.Scientific Opinion on the substantiation of health claims related to isoleucine-proline-proline (IPP) and valine-proline-proline (VPP) and maintenance of normal blood pressure (ID 615, 661, 1831, 1832, 2891), and maintenance of the elastic propert...Scientific Opinion on the substantiation of a health claim related to isoleucyl‐prolyl‐proline (IPP) and valyl‐prolyl‐proline (VPP) and maintenance of normal blood pressure pursuant to Article 13(5) of Regulation (EC) No 1924/2006Scientific Opinion on the substantiation of health claims related to isoleucine‐proline‐proline (IPP) and valine‐proline‐proline (VPP) and maintenance of normal blood pressure (ID 661, 1831, 1832, 2891, further assessment) pursuant to Article 13(1...Changes of proteolysis and angiotensin-I converting enzyme-inhibitory activity in white-brined cheese as affected by adjunct culture and ripening temperature.Blood pressure lowering effect of lactotripeptides assumed as functional foods: a meta-analysis of current available clinical trialsEffects of long-term intake of lactotripeptides on cardiovascular risk factors in hypertensive subjects
P2860
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P2860
Effect of ingesting sour milk fermented using Lactobacillus helveticus bacteria producing tripeptides on blood pressure in subjects with mild hypertension.
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2004 nî lūn-bûn
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2004 թուականի Նոյեմբերին հրատարակուած գիտական յօդուած
@hyw
2004 թվականի նոյեմբերին հրատարակված գիտական հոդված
@hy
2004年の論文
@ja
2004年論文
@yue
2004年論文
@zh-hant
2004年論文
@zh-hk
2004年論文
@zh-mo
2004年論文
@zh-tw
2004年论文
@wuu
name
Effect of ingesting sour milk ...... bjects with mild hypertension.
@ast
Effect of ingesting sour milk ...... bjects with mild hypertension.
@en
Effect of ingesting sour milk ...... bjects with mild hypertension.
@nl
type
label
Effect of ingesting sour milk ...... bjects with mild hypertension.
@ast
Effect of ingesting sour milk ...... bjects with mild hypertension.
@en
Effect of ingesting sour milk ...... bjects with mild hypertension.
@nl
prefLabel
Effect of ingesting sour milk ...... bjects with mild hypertension.
@ast
Effect of ingesting sour milk ...... bjects with mild hypertension.
@en
Effect of ingesting sour milk ...... bjects with mild hypertension.
@nl
P2093
P2860
P356
P1476
Effect of ingesting sour milk ...... bjects with mild hypertension.
@en
P2093
Hyyrynen J
Jauhiainen T
Karhunen ML
Lindström J
Nissinen A
P2860
P2888
P304
P356
10.1038/SJ.JHH.1001745
P577
2004-11-01T00:00:00Z
P5875
P6179
1052265545