Habitual intake of fermented milk products containing Lactobacillus casei strain Shirota and a reduced risk of hypertension in older people

Beneficial Microbes

Volumn 8, Issue 1, 2017, Pages 23-29

  Aoyagi, Y ^a   Park, S ^a   Matsubara, S ^b   Honda, Y ^b   Amamoto, R ^b   Kushiro, A ^b   Miyazaki, K ^b   Shephard, R J ^c  

^a TOKYO METROPOLITAN INSTITUTE OF GERONTOLOGY   (Japan)

^b YAKULT CENTRAL INSTITUTE FOR MICROBIOLOGICAL RESEARCH   (Japan)

^c UNIVERSITY OF TORONTO   (Canada)

Author keywords

Aging; Blood pressure; Cardiovascular disease; Diet; Probiotics

Indexed keywords

AGED; ALCOHOL CONSUMPTION; ARTICLE; BLOOD PRESSURE; CONTROLLED STUDY; FEMALE; FERMENTED MILK PRODUCT; FOOD INTAKE; FREQUENCY; HUMAN; HYPERTENSION; JAPAN; JAPANESE (PEOPLE); LACTOBACILLUS CASEI; MALE; NONHUMAN; PHYSICAL ACTIVITY; RETROSPECTIVE STUDY; RISK REDUCTION; SMOKING; AGING; ANIMAL; DIET; FERMENTATION; MICROBIOLOGY; PHYSIOLOGY; VERY ELDERLY;

ANTIHYPERTENSIVE AGENT; PROBIOTIC AGENT;

AGED; AGED, 80 AND OVER; AGING; ANIMALS; ANTIHYPERTENSIVE AGENTS; BLOOD PRESSURE; CULTURED MILK PRODUCTS; DIET; FEMALE; FERMENTATION; HUMANS; HYPERTENSION; LACTOBACILLUS CASEI; MALE; PROBIOTICS;

EID: 85013213013     PISSN: 18762883     EISSN: 18762891     Source Type: Journal    
DOI: 10.3920/BM2016.0135     Document Type: Article

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