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The Capital Region of Denmark - a part of Copenhagen University Hospital
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Fermented milk for hypertension

Research output: Contribution to journalJournal articleResearchpeer-review

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  2. The antihypertensive effect of milk fermendted with lacotbalilli helveticus

    Research output: Book/ReportPh.D. thesisResearch

  3. Does fermented milk possess antihypertensive effect in humans?

    Research output: Contribution to journalJournal articleResearchpeer-review

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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.
Original languageEnglish
JournalCochrane Database of Systematic Reviews
Volume4
Pages (from-to)CD008118
ISSN1469-493X
DOIs
Publication statusPublished - 2012

    Research areas

  • Cultured Milk Products, Freeze Drying, Humans, Hypertension, Milk Proteins

ID: 36832922