Antihypertensive effect of salt-free soy sauce, a new fermented seasoning, in spontaneously hypertensive rats

Journal of Food Science

Volumn 75, Issue 4, 2010, Pages

  Matsui, Toshiro ^a   Zhu, Xiao Lin ^a   Shiraishi, Koso ^b   Ueki, Tatsuro ^c   Noda, Yoshiharu ^c   Matsumoto, Kiyoshi ^a  

^a KYUSHU UNIVERSITY   (Japan)

^b EZAKI GLICO CO LTD   (Japan)

^c Fukuoka Soy Sauce Brewing Co   (Japan)

Author keywords

Antihypertensive effect; Hypertension; Salt free soy sauce; Vasoconstriction

Indexed keywords

ANGIOTENSIN II; ANTIHYPERTENSIVE AGENT; DIPEPTIDYL CARBOXYPEPTIDASE; POTASSIUM; SODIUM; SALT INTAKE;

ANIMAL; ARTICLE; BLOOD; BLOOD PRESSURE; DIET THERAPY; DRUG EFFECT; HYPERTENSION; IN VITRO STUDY; MALE; METABOLISM; PATHOPHYSIOLOGY; RANDOMIZATION; RAT; SALT INTAKE; SOYBEAN; SPONTANEOUSLY HYPERTENSIVE RAT; THORACIC AORTA; VASOCONSTRICTION; ADMINISTRATION AND DOSAGE; ANALYSIS; DRUG EFFECTS;

ANGIOTENSIN II; ANIMALS; ANTIHYPERTENSIVE AGENTS; AORTA, THORACIC; BLOOD PRESSURE; HYPERTENSION; MALE; PEPTIDYL-DIPEPTIDASE A; POTASSIUM; RANDOM ALLOCATION; RATS; RATS, INBRED SHR; SODIUM; SODIUM CHLORIDE, DIETARY; SOY FOODS; VASOCONSTRICTION; IN VITRO TECHNIQUES;

RATTUS; SANDFLY FEVER SICILIAN VIRUS;

EID: 77952932481     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01599.x     Document Type: Article

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