Effect of ingesting sour milk fermented using Lactobacillus helveticus bacteria producing tripeptides on blood pressure in subjects with mild hypertension

Journal of Human Hypertension

Volumn 18, Issue 11, 2004, Pages 795-802

  Tuomilehto, Jaakko ^a,b   Lindstrom J ^a   Hyyrynen, J ^d   Korpela, R ^c,d   Karhunen, M L ^e   Mikkola, L ^a   Jauhiainen, T ^c,d   Seppo, L ^c   Nissinen, A ^a  

^a NATIONAL PUBLIC HEALTH INSTITUTE   (Finland)

^b UNIVERSITY OF HELSINKI   (Finland)

^c VALIO LTD   (Finland)

^d UNIVERSITY OF HELSINKI   (Finland)

^e UNIVERSITY OF EASTERN FINLAND   (Finland)

Author keywords

ACE inhibition; Blood pressure; Lactobacillus helveticus bacteria; Sour milk; Tripeptides

Indexed keywords

ANTIHYPERTENSIVE AGENT; ISOLEUCYLPROLYLPROLINE; PLACEBO; PROBIOTIC AGENT; TRIPEPTIDE; UNCLASSIFIED DRUG; VALYLPROLYLPROLINE;

ADULT; ANTIHYPERTENSIVE ACTIVITY; ARTICLE; BLOOD PRESSURE; CLINICAL TRIAL; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; DIASTOLIC BLOOD PRESSURE; FEMALE; HUMAN; HYPERTENSION; LACTOBACILLUS HELVETICUS; MAJOR CLINICAL STUDY; MALE; MILK; RANDOMIZED CONTROLLED TRIAL; SYSTOLIC BLOOD PRESSURE;

ANALYSIS OF VARIANCE; CROSS-OVER STUDIES; FEMALE; FERMENTATION; FINLAND; HUMANS; HYPERTENSION; LACTOBACILLUS; MALE; MIDDLE AGED; MILK PROTEINS; OLIGOPEPTIDES;

EID: 8844281530     PISSN: 09509240     EISSN: None     Source Type: Journal    
DOI: 10.1038/sj.jhh.1001745     Document Type: Article

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