Antihypertensive potential of fermented milk: the contribution of lactic acid bacteria proteolysis system and the resultant angiotensin-converting enzyme inhibitory peptide
Author:
Affiliation:
1. College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, P. R. China
2. School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, P. R. China
Abstract
Funder
National Natural Science Foundation of China
Fundamental Research Funds for the Central Universities
Natural Science Foundation of Shaanxi Provincial Department of Education
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2021/FO/D1FO02435C
Reference77 articles.
1. The global burden of hypertension exceeds 1.4 billion people
2. Antihypertensive Peptides from Food Proteins
3. Basic and recent advances in marine antihypertensive peptides: Production, structure-activity relationship and bioavailability
4. Anti-hypertensive peptides released from milk proteins by probiotics
5. New perspectives in fermented dairy products and their health relevance
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