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Region Hovedstaden - en del af Københavns Universitetshospital
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Fermented milk for hypertension

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningpeer review

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Vis graf over relationer
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

ID: 36832922