Production of GABA-Enriched Powder by a Brown Variety of Flammulina velutipes (Enokitake) and Its Antihypertensive Effects in Spontaneously Hypertensive Rats-Reference-Cited by-同舟云学术

Production of GABA-Enriched Powder by a Brown Variety of Flammulina velutipes (Enokitake) and Its Antihypertensive Effects in Spontaneously Hypertensive Rats

Published:2011 Issue:9 Volume:58 Page:446-450
ISSN:1341-027X
Container-title:Nippon Shokuhin Kagaku Kogaku Kaishi
language:ja
Short-container-title:J. Food Sci. Technol. Res.

Author:

Harada Akira,Nagai Takeshi,Yamamoto Miho

Publisher

Japanese Society for Food Science and Technology

Subject

Food Science

Reference20 articles.

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2. Antihypertensive Effect of Japanese Taste Seasoning Containing .GAMMA.-Amino Butyric Acid on Mildly Hypertensive and High-normal Blood Pressure Subjects and Normal Subjects.

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4. 4) 鵜澤昌好,奥山知子,村田真由美,佐藤良二,大森正司,γ-アミノ酪酸高含有カボチャ加工品製造とそのラット血圧上昇抑制作用,日本食品科学工学会誌,49,573-582(2002).

5. Mechanism underlying γ-aminobutyric acid-induced antihypertensive effect in spontaneously hypertensive rats

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