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In Vitro and In Vivo Antihypertensive Effect of Milk Fermented with Different Strains of Common Starter Lactic Acid Bacteria

Currently, functional dairy products pave a promising way for the prophylaxis of essential hypertension, and the search for new strains capable of producing such products is a constant challenge for scientists around the world. In this study, the antihypertensive properties of milk fermented with se...

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Detalles Bibliográficos
Autores principales:	Glazunova, Olga A., Moiseenko, Konstantin V., Savinova, Olga S., Fedorova, Tatyana V.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9782308/ https://www.ncbi.nlm.nih.gov/pubmed/36558516 http://dx.doi.org/10.3390/nu14245357

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