Fermented milk for hypertension

Lotte Usinger, Christina Reimer, Hans Ibsen

    28 Citationer (Scopus)

    Abstract

    Fermented milk has been suggested to have a blood pressure lowering effect through increased content of proteins and peptides produced during the bacterial fermentation. Hypertension is one of the major risk factors for cardiovascular disease world wide and new blood pressure reducing lifestyle interventions, such as fermented milk, would be of great importance.
    OriginalsprogEngelsk
    TidsskriftCochrane Database of Systematic Reviews
    Vol/bind4
    Sider (fra-til)CD008118
    ISSN1469-493X
    DOI
    StatusUdgivet - 2012

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