Does gamma-aminobutyric acid have a potential role on the antihypertensive effect of fermented milk with Lactococcus lactis NRRL B-50571?-Reference-Cited by-同舟云学术

Does gamma-aminobutyric acid have a potential role on the antihypertensive effect of fermented milk with Lactococcus lactis NRRL B-50571?

Published:2018-09 Issue: Volume:48 Page:297-301
ISSN:1756-4646
Container-title:Journal of Functional Foods
language:en
Short-container-title:Journal of Functional Foods

Author:

Beltrán-Barrientos Lilia María,Estrada-Montoya Carmen,Reyes-Díaz Ricardo,Hernández-Mendoza Adrián,González-Córdova Aarón Fernando,Vallejo-Córdoba Belinda

Funder

Mexican Council of Science and Technology

CONACYT

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

Reference31 articles.

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2. Mechanistic pathways underlying the antihypertensive effect of fermented milk with Lactococcus lactis NRRL B-50571 in spontaneously hypertensive rats;Beltrán-Barrientos;Nutrients,2018

3. Purification of angiotensin I-converting enzyme inhibitory peptides and antihypertensive effect of milk produced by protease-facilitated lactic fermentation;Chen;International Dairy Journal,2007

4. Muscimol binding and GABA receptors;DeFeudis;Drug Development Research,1981

5. Muscimol and GABA-receptors: Basic studies and therapeutic implications;DeFeudis;Reviews in Pure & Applied Pharmacology Science,1982

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