Bioactive Natural Constituents from Food Sources-Potential Use in Hypertension Prevention and Treatment

Critical Reviews in Food Science and Nutrition

Volumn 53, Issue 6, 2013, Pages 615-630

  Huang, Wu Yang ^a,b   Davidge, Sandra T ^b   Wu, Jianping ^b  

^a INSTITUTE OF PLANT PROTECTION   (China)

^b UNIVERSITY OF ALBERTA   (Canada)

Author keywords

ACE inhibitor; antihypertensive effect; bioactive constituents; food sources; Hypertension prevention

Indexed keywords

ACE INHIBITORS; ANTIHYPERTENSIVE EFFECT; BIOACTIVE CONSTITUENTS; FOOD SOURCES; HYPERTENSION PREVENTION;

BLOOD PRESSURE; CALCIUM; CARDIOLOGY; FLAVONOIDS; HEALTH RISKS; ORGANIC ACIDS; PHYSIOLOGY; PROTEINS; DISEASES; ENZYME INHIBITION; HEART; LACTIC ACID;

MEATS;

BACTERIA (MICROORGANISMS); BASIDIOMYCOTA; GLYCINE MAX;

ANTIHYPERTENSIVE AGENT; ANTIOXIDANT; DIPEPTIDYL CARBOXYPEPTIDASE INHIBITOR; TEA;

ANALYSIS; ANIMAL; BLOOD PRESSURE; CEREAL; CHEMISTRY; DAIRY PRODUCT; DRUG EFFECTS; EGG; FABACEAE; FRUIT; HUMAN; HYPERTENSION; MEAT; NUT; TEA; VEGETABLE; DRUG EFFECT; REVIEW;

ANGIOTENSIN-CONVERTING ENZYME INHIBITORS; ANIMALS; ANTIHYPERTENSIVE AGENTS; ANTIOXIDANTS; BLOOD PRESSURE; CEREALS; DAIRY PRODUCTS; EGGS; FABACEAE; FRUIT; HUMANS; HYPERTENSION; MEAT; NUTS; TEA; VEGETABLES;

EID: 84876010527     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2010.550071     Document Type: Review

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