Hydrolysates from tuna cooking juice as an anti-hypertensive agent

Journal of Food and Drug Analysis

Volumn 15, Issue 2, 2007, Pages 169-173

  Hsu, Kuo Chiang ^a   Cheng, Mei Li ^b   Hwang, Jyh Sheng ^c  

^a CHUNG SHAN MEDICAL UNIVERSITY   (Taiwan)

^b National Taichung Nursing College   (Taiwan)

^c HUNGKUANG UNIVERSITY   (Taiwan)

Author keywords

Angiotensin I converting enzyme (ACE); Anti hypertensive properties; Hydrolysates; Tuan cooking juice

Indexed keywords

ANTIHYPERTENSIVE AGENT; CAPTOPRIL; DIPEPTIDYL CARBOXYPEPTIDASE INHIBITOR; ORIENTASE; ORIENTASE HYDROLYSATE; PROTEINASE; UNCLASSIFIED DRUG;

ANIMAL EXPERIMENT; ANIMAL FOOD; ANIMAL MODEL; ANTIHYPERTENSIVE ACTIVITY; ANTIHYPERTENSIVE THERAPY; ARTICLE; BACILLUS SUBTILIS; BLOOD PRESSURE MEASUREMENT; BLOOD PRESSURE REGULATION; CONTROLLED STUDY; COOKING; DIET SUPPLEMENTATION; DOSE RESPONSE; DRUG DOSE COMPARISON; DRUG SYNTHESIS; ENZYME INHIBITION; FREEZE DRYING; GEL FILTRATION; HYPERTENSION; LONG TERM CARE; MALE; MOLECULAR WEIGHT; NONHUMAN; PROTEIN HYDROLYSIS; RAT; SINGLE DRUG DOSE; SPONTANEOUSLY HYPERTENSIVE RAT; SYSTOLIC BLOOD PRESSURE; TUNA;

BACILLUS SUBTILIS; RATTUS; SCOMBRIDAE;

EID: 34548337183     PISSN: 10219498     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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