Antihypertensive effect of mung bean sprout extracts in spontaneously hypertensive rats

Journal of Food Biochemistry

Volumn 35, Issue 1, 2011, Pages 278-288

  Hsu, Guoo Shyng Wang ^a   Lu, Yi Fa ^a   Chang, Shu Hwa ^a   Hsu, Shun Yao ^b  

^a FU JEN CATHOLIC UNIVERSITY   (Taiwan)

^b NATIONAL TAIWAN UNIVERSITY   (Taiwan)

Author keywords

[No Author keywords available]

Indexed keywords

ANGIOTENSIN I-CONVERTING ENZYME; ANTIHYPERTENSIVE ACTIVITY; ANTIHYPERTENSIVE EFFECT; BODY WEIGHT; EXPERIMENTAL ANIMALS; FUNCTIONAL FOODS; HIGH DOSE; INTERVENTION PERIOD; INTRAGASTRIC ADMINISTRATION; LOW DOSE; MUNGBEANS; POTENTIAL APPLICATIONS; RAW SPROUTS; SHORT-TERM EFFECTS; SPONTANEOUSLY HYPERTENSIVE RATS; SYSTOLIC BLOOD PRESSURE; TREATMENT GROUP;

ANIMALS; BLOOD; BLOOD PRESSURE; ENZYMES;

RATS;

ANIMALIA; RATTUS; VIGNA RADIATA VAR. RADIATA;

EID: 79551667269     PISSN: 01458884     EISSN: 17454514     Source Type: Journal    
DOI: 10.1111/j.1745-4514.2010.00381.x     Document Type: Article

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