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Fermented milk for hypertension

Published:2012-04-18 Issue: Volume: Page:
ISSN:1465-1858
Container-title:Cochrane Database of Systematic Reviews
language:en
Short-container-title:

Author:

Usinger Lotte¹,Reimer Christina²,Ibsen Hans³

Affiliation:

1. University Hospital of Glostrup; Clinical Physiology and Nuclear Medicine; Ndr Ringvej 67 Glostrup Denmark 2600

2. Amager Hospital; Medical Department; Italiensvej 1 Roskilde Denmark 4000

3. Holbaek Hospital; Division of Cardiology; Holbaek Denmark DK-4300

Publisher

Wiley

Subject

Pharmacology (medical)

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/14651858.CD008118.pub2/fullpdf

Reference55 articles.

1. Hemodynamic Effects of Lactotripeptides from Casein Hydrolysate in Mediterranean Normotensive Subjects and Patients with High-Normal Blood Pressure: A Randomized, Double-blind, Crossover Clinical Trial;Cicero;Journal of Medicinal Food,April 2010

2. Lactotripeptides show no effect on human blood pressure: results from a double-blind randomized controlled trial;Engberink Marielle;Hypertension,2008

3. The Impact of Lactotripeptides on Blood Pressure Response in Stage 1 and Stage 2 Hypertensives;Germino;The journal of clinical hypertension,March 2010

4. A placebo-controlled study of the effect of sour milk on blood pressure in hypertensive subjects;Hata;American Journal of Clinical Nutrition,1996

5. Blood-pressure-lowering effect of a novel fermented milk containing gamma-aminobutyric acid (GABA) in mild hypertensives;Inoue;European Journal of Clinical Nutrition,2003

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