A placebo-controlled study of the effect of sour milk on blood pressure in hypertensive subjects

American Journal of Clinical Nutrition

Volumn 64, Issue 5, 1996, Pages 767-771

  Hata, Yoshiya ^b   Yamamoto, Minoru ^b   Ohni, Mitsuo ^b   Nakajima, Kumiko ^b   Nakamura, Yasunori ^b   Takano, Toshiaki ^a  

^a Calpis Food Industry Co Ltd   (Japan)

^b NONE

Author keywords

blood pressure; fermented milk; Hypertension; hypertensive patients; peptide

Indexed keywords

ADULT; AGED; ANTIHYPERTENSIVE ACTIVITY; ARTICLE; BLOOD PRESSURE REGULATION; BODY WEIGHT; CLINICAL ARTICLE; DIETARY INTAKE; FEMALE; HUMAN; HYPERTENSION; MALE; MILK; RENIN ANGIOTENSIN ALDOSTERONE SYSTEM; SERUM; SUPERNATANT; SYSTOLIC BLOOD PRESSURE;

LACTOBACILLUS HELVETICUS; SACCHAROMYCES CEREVISIAE;

EID: 0029958113     PISSN: 00029165     EISSN: None     Source Type: Journal    
DOI: 10.1093/ajcn/64.5.767     Document Type: Article

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