Effect of γ-aminobutyric acid and nattokinase-enriched fermented beans on the blood pressure of spontaneously hypertensive and normotensive Wistar–Kyoto rats

Author:

Suwanmanon Kanintra,Hsieh Pao-Chuan

Publisher

The Journal of Food and Drug Analysis (JFDA), Food and Drug Administration, Taiwan (TFDA)

Subject

Pharmacology,Food Science

Reference30 articles.

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4. Hypotensive effect of fermented milk containing γ-aminobutyric acid (GABA) in subjects with high normal blood pressure;Kajimoto;J Jpn Soc Food Sci,2004

5. Synthesis of γ-aminobutyric acid (GABA) by lactic acid bacteria isolated from Italian cheese varieties;Siragusa;Appl Environ Microbiol,2007

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