Antihypertensive effects of natto, a traditional japanese fermented food, in spontaneously hypertensive rats

Food Science and Technology Research

Volumn 15, Issue 2, 2009, Pages 199-202

  Ibe, Sachie ^a,b   Yoshida, Keiko ^c   Kumada, Kaoru ^c   Tsurushiin, Shigeko ^d   Furusho, Tadasu ^e   Otobe, Kazunori ^f  

^a UNIVERSITY OF TSUKUBA   (Japan)

^b Ohyamatofu Co Ltd   (Japan)

^c Tsukuba International Junior College   (Japan)

^d TOKYO KASEI GAKUIN UNIVERSITY   (Japan)

^e TOKYO UNIVERSITY OF AGRICULTURE   (Japan)

^f NATIONAL AGRICULTURAL RESEARCH CENTER   (Japan)

Author keywords

Angiotensin I converting enzyme; Bacillus subtilis natto; Hypertension; Natto; Soybean; Spontaneously hypertensive rats

Indexed keywords

BACILLUS SUBTILIS; GLYCINE MAX; RATTUS;

EID: 65949120016     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.15.199     Document Type: Article

References (8)

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