Related references
Note: Only part of the references are listed.RAAS Inhibitor Prescription and Hyperkalemia Event in Patients With Chronic Kidney Disease: A Single-Center Retrospective Study
Eleonora Riccio et al.
FRONTIERS IN CARDIOVASCULAR MEDICINE (2022)
Antihypertensive activity of orally consumed ACE-I inhibitory peptides
Nishithkumar Jogi et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2022)
Therapeutic Strategies and Chemoprevention of Atherosclerosis: What Do We Know and Where Do We Go?
Ana Clara Aprotosoaie et al.
PHARMACEUTICS (2022)
Fatty Acid Content, Lipid Quality Indices, and Mineral Composition of Cow Milk and Yogurts Produced with Different Starter Cultures Enriched with Bifidobacterium bifidum
Beata Paszczyk et al.
APPLIED SCIENCES-BASEL (2022)
Single and Co-Cultures of Proteolytic Lactic Acid Bacteria in the Manufacture of Fermented Milk with High ACE Inhibitory and Antioxidant Activities
Shahram Loghman et al.
FERMENTATION-BASEL (2022)
Cell-envelope proteinases from lactic acid bacteria: Biochemical features and biotechnological applications
Dawei Ji et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2021)
Development of Antioxidant and Antihypertensive Properties during Growth of Lactobacillus helveticus, Lactobacillus rhamnosus and Lactobacillus reuteri on Cow's Milk: Fermentation and Peptidomics Study
Anna V. Begunova et al.
FOODS (2021)
Invited review: Effect of antihypertensive fermented milks on gut microbiota
Lilia M. Beltran-Barrientos et al.
JOURNAL OF DAIRY SCIENCE (2021)
Analytical Characterization of the Widely Consumed Commercialized Fermented Beverages from Russia (Kefir and Ryazhenka) and South Africa (Amasi and Mahewu): Potential Functional Properties and Profiles of Volatile Organic Compounds
Konstantin V. Moiseenko et al.
FOODS (2021)
Arterial hypertension
Sofie Brouwers et al.
LANCET (2021)
Essential Fatty Acids as Biomedicines in Cardiac Health
Igori Balta et al.
BIOMEDICINES (2021)
Hypotensive and Hepatoprotective Properties of the Polysaccharide-Stabilized Foaming Composition Containing Hydrolysate of Whey Proteins
Alexandr G. Kruchinin et al.
NUTRIENTS (2021)
The association of triglyceride and glucose index, and triglyceride to high-density lipoprotein cholesterol ratio with prehypertension and hypertension in normoglycemic subjects: A large cross-sectional population study
Fomin Zhang et al.
JOURNAL OF CLINICAL HYPERTENSION (2021)
Worldwide trends in hypertension prevalence and progress in treatment and control from 1990 to 2019: a pooled analysis of 1201 population-representative studies with 104 million participants
Bin Zhou et al.
LANCET (2021)
The global epidemiology of hypertension
Katherine T. Mills et al.
NATURE REVIEWS NEPHROLOGY (2020)
Nutritional Indices for Assessing Fatty Acids: A Mini-Review
Jiapeng Chen et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2020)
Purification and characterization of angiotensin-I-converting enzyme inhibitory peptides isolated from whey proteins of milk fermented with Lactobacillus plantarum QS670
Yanan Xia et al.
JOURNAL OF DAIRY SCIENCE (2020)
New perspectives in fermented dairy products and their health relevance
Maria Garcia-Burgos et al.
JOURNAL OF FUNCTIONAL FOODS (2020)
Fatty Acids and Cardiovascular Risk. Evidence, Lack of Evidence, and Diligence
Francesco Visioli et al.
NUTRIENTS (2020)
Potential of favorable effects of probiotics fermented milk supplementation on blood pressure: a systematic review and meta-analysis
Abed Ghavami et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2020)
Animal Models of Hypertension: A Scientific Statement From the American Heart Association
Lilach O. Lerman et al.
HYPERTENSION (2019)
Role of the immune system in vascular function and blood pressure control induced by faecal microbiota transplantation in rats
Marta Toral et al.
ACTA PHYSIOLOGICA (2019)
Fermented Dairy Foods: Impact on Intestinal Microbiota and Health-Linked Biomarkers
S. Gonzalez et al.
FRONTIERS IN MICROBIOLOGY (2019)
Effects of natural peptides from food proteins on angiotensin converting enzyme activity and hypertension
Melanie Martin et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2019)
Milk fatty acids and potential health benefits: An updated vision
Pilar Gomez-Cortes et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2018)
Different Risk for Hypertension, Diabetes, Dyslipidemia, and Hyperuricemia According to Level of Body Mass Index in Japanese and American Subjects
Masanari Kuwabara et al.
NUTRIENTS (2018)
Production of angiotensin I converting enzyme inhibitory (ACE-I) peptides during milk fermentation and their role in reducing hypertension
Amit Kumar Rai et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2017)
Alterations in the gut microbiota can elicit hypertension in rats
Sareema Adnan et al.
PHYSIOLOGICAL GENOMICS (2017)
Fatty Acids Consumption: The Role Metabolic Aspects Involved in Obesity and Its Associated Disorders
Priscila Silva Figueiredo et al.
NUTRIENTS (2017)
Rational Design of Enzyme Compositions for the Production of Functional Hydrolysates of Cow Milk Whey Proteins
A. A. Torkova et al.
APPLIED BIOCHEMISTRY AND MICROBIOLOGY (2017)
Sex differences in the blood antioxidant defense system in juvenile rats with various genetic predispositions to hypertension
Martina Horvathova et al.
HYPERTENSION RESEARCH (2016)
Biocatalytic conversion of poultry processing leftovers: Optimization of hydrolytic conditions and peptide hydrolysate characterization
I. V. Nikolaev et al.
FOOD CHEMISTRY (2016)
Invited review: Fermented milk as antihypertensive functional food
L. M. Beltran-Barrientos et al.
JOURNAL OF DAIRY SCIENCE (2016)
Metabolome analysis of milk fermented by γ-aminobutyric acid-producing Lactococcus lactis
Tatsuro Hagi et al.
JOURNAL OF DAIRY SCIENCE (2016)
Hypertension Renin-Angiotensin-Aldosterone System Alterations
Luuk te Riet et al.
CIRCULATION RESEARCH (2015)
Gut Dysbiosis Is Linked to Hypertension
Tao Yang et al.
HYPERTENSION (2015)
Functional Roles of Fatty Acids and Their Effects on Human Health
Philip C. Calder
JOURNAL OF PARENTERAL AND ENTERAL NUTRITION (2015)
Evidence for a link between gut microbiota and hypertension in the Dahl rat
Blair Mell et al.
PHYSIOLOGICAL GENOMICS (2015)
Cell growth and proteolytic activity of Lactobacillus acidophilus, Lactobacillus helveticus, Lactobacillus delbrueckii ssp bulgaricus, and Streptococcus thermophilus in milk as affected by supplementation with peptide fractions
Akanksha Gandhi et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2014)
Angiotensin-converting enzyme inhibitory activity of Lactobacillus helveticus strains from traditional fermented dairy foods and antihypertensive effect of fermented milk of strain H9
Yongfu Chen et al.
JOURNAL OF DAIRY SCIENCE (2014)
Mechanisms of food protein-derived antihypertensive peptides other than ACE inhibition
Chibuike C. Udenigwe et al.
JOURNAL OF FUNCTIONAL FOODS (2014)
Antihypertensive and hypolipidemic effect of milk fermented by specific Lactococcus lactis strains
J. C. Rodriguez-Figueroa et al.
JOURNAL OF DAIRY SCIENCE (2013)
Manufacture of a functional fermented milk enriched of Angiotensin-I Converting Enzyme (ACE)-inhibitory peptides and γ-amino butyric acid (GABA)
Fatemeh Nejati et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2013)
Fatty acids in cardiovascular health and disease: A comprehensive update
Seth J. Baum et al.
JOURNAL OF CLINICAL LIPIDOLOGY (2012)
Food Protein-Derived Bioactive Peptides: Production, Processing, and Potential Health Benefits
Chibuike C. Udenigwe et al.
JOURNAL OF FOOD SCIENCE (2012)
High blood pressure-lowering and vasoprotective effects of milk products in experimental hypertension
Pauliina I. Ehlers et al.
BRITISH JOURNAL OF NUTRITION (2011)
Yogurt Can Beneficially Affect Blood Contributors of Cardiovascular Health Status in Hypertensive Rats
Lata Ramchandran et al.
JOURNAL OF FOOD SCIENCE (2011)
Effects of Fermented Milk Peptides Supplement on Blood Pressure and Vascular Function in Spontaneously Hypertensive Rats
Sung Min Kim et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2010)
Angiotensin I converting enzyme (ACE) inhibitory activity and antihypertensive effect of fermented milk
Anne Pihlanto et al.
INTERNATIONAL DAIRY JOURNAL (2010)
Antioxidative peptides from food proteins: A review
Bahareh H. Sarmadi et al.
PEPTIDES (2010)
The evolving story of the RAAS in hypertension, diabetes and CV disease - moving from macrovascular to microvascular targets
Ulrike Muscha Steckelings et al.
FUNDAMENTAL & CLINICAL PHARMACOLOGY (2009)
The Improvement of Hypertension by Probiotics: Effects on Cholesterol, Diabetes, Renin, and Phytoestrogens
Huey-Shi Lye et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2009)
Ethanolic Extract of Propolis (EEP) Enhances the Apoptosis-Inducing Potential of TRAIL in Cancer Cells
Ewelina Szliszka et al.
MOLECULES (2009)
Proteolytic profiles and angiotensin-I converting enzyme and α-glucosidase inhibitory activities of selected lactic acid bacteria
L. Ramchandran et al.
JOURNAL OF FOOD SCIENCE (2008)
Antioxidative peptides derived from milk proteins
Anne Pihlanto
INTERNATIONAL DAIRY JOURNAL (2006)
Animal models of hypertension: An overview
LO Lerman et al.
JOURNAL OF LABORATORY AND CLINICAL MEDICINE (2005)
Pathogenesis of hypertension
S Oparil et al.
ANNALS OF INTERNAL MEDICINE (2003)
Effect of long-term intake of milk products on blood pressure in hypertensive rats
M Sipola et al.
JOURNAL OF DAIRY RESEARCH (2002)
Development and validation of an improved oxygen radical absorbance capacity assay using fluorescein as the fluorescent probe
BX Ou et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)
Share Paper
