Egg white protein hydrolysate reduces blood pressure, improves vascular relaxation and modifies aortic angiotensin II receptors expression in spontaneously hypertensive rats-Reference-Cited by-同舟云学术

Egg white protein hydrolysate reduces blood pressure, improves vascular relaxation and modifies aortic angiotensin II receptors expression in spontaneously hypertensive rats

Published:2016-12 Issue: Volume:27 Page:667-673
ISSN:1756-4646
Container-title:Journal of Functional Foods
language:en
Short-container-title:Journal of Functional Foods

Author:

Jahandideh Forough,Chakrabarti Subhadeep,Majumder Kaustav,Li Qiyi,Panahi Sareh,Morton Jude S.,Davidge Sandra T.,Wu Jianping

Funder

Alberta Livestock and Meat Agency (ALMA)

Egg Farmers of Canada

Egg Farmers of Alberta

Natural Sciences and Engineering Research Council (NSERC) of Canada

Women and Children's Health Research Institute (WCHRI)

Canadian Institutes of Health Research (CIHR)

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

Reference22 articles.

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2. A century old renin-angiotensin system still grows with endless possibilities: AT1 receptor signaling cascades in cardiovascular physiopathology;Balakumar;Cellular Signalling,2014

3. Changes in arterial blood pressure after single oral administration of cuttlefish (Sepia officinalis) muscle derived peptides in spontaneously hypertensive rats;Balti;Journal of Functional Foods,2012

4. World Hypertension Day and global awareness;Chockalingam;The Canadian Journal of Cardiology,2008

5. The global cardiovascular risk transition: Associations of four metabolic risk factors with national income, urbanization, and Western diet in 1980 and 2008;Danaei;Circulation,2013

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