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Journal Abstract Search

734 related items for PubMed ID: 25151888

  • 1. Angiotensin-converting enzyme inhibitory activity of Lactobacillus helveticus strains from traditional fermented dairy foods and antihypertensive effect of fermented milk of strain H9.
    Chen Y, Liu W, Xue J, Yang J, Chen X, Shao Y, Kwok LY, Bilige M, Mang L, Zhang H.
    J Dairy Sci; 2014 Nov; 97(11):6680-92. PubMed ID: 25151888
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  • 2. Effects of applying Lactobacillus helveticus H9 as adjunct starter culture in yogurt fermentation and storage.
    Zhou T, Huo R, Kwok LY, Li C, Ma Y, Mi Z, Chen Y.
    J Dairy Sci; 2019 Jan; 102(1):223-235. PubMed ID: 30343912
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  • 6. Antihypertensive effect of fermented skim camel (Camelus dromedarius) milk on spontaneously hypertensive rats.
    Yahya MA, Alhaj OA, Al-Khalifah AS.
    Nutr Hosp; 2017 Mar 30; 34(2):416-421. PubMed ID: 28421799
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  • 9. Anti-hypertensive activity of fermented dairy products containing biogenic peptides.
    Takano T.
    Antonie Van Leeuwenhoek; 2002 Aug 30; 82(1-4):333-40. PubMed ID: 12369200
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  • 11. A fermented milk high in bioactive peptides has a blood pressure-lowering effect in hypertensive subjects.
    Seppo L, Jauhiainen T, Poussa T, Korpela R.
    Am J Clin Nutr; 2003 Feb 30; 77(2):326-30. PubMed ID: 12540390
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  • 12. Purification and characterization of an antihypertensive peptide from a yogurt-like product fermented by Lactobacillus helveticus CPN4.
    Yamamoto N, Maeno M, Takano T.
    J Dairy Sci; 1999 Jul 30; 82(7):1388-93. PubMed ID: 10416158
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  • 13. Repressive processing of antihypertensive peptides, Val-Pro-Pro and Ile-Pro-Pro, in Lactobacillus helveticus fermented milk by added peptides.
    Wakai T, Yamaguchi N, Hatanaka M, Nakamura Y, Yamamoto N.
    J Biosci Bioeng; 2012 Aug 30; 114(2):133-7. PubMed ID: 22591842
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  • 14. Effect of powdered fermented milk with Lactobacillus helveticus on subjects with high-normal blood pressure or mild hypertension.
    Aihara K, Kajimoto O, Hirata H, Takahashi R, Nakamura Y.
    J Am Coll Nutr; 2005 Aug 30; 24(4):257-65. PubMed ID: 16093403
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  • 15. New potentially antihypertensive peptides liberated in milk during fermentation with selected lactic acid bacteria and kombucha cultures.
    Elkhtab E, El-Alfy M, Shenana M, Mohamed A, Yousef AE.
    J Dairy Sci; 2017 Dec 30; 100(12):9508-9520. PubMed ID: 28964516
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  • 16. Effect of long-term intake of milk products on blood pressure in hypertensive rats.
    Sipola M, Finckenberg P, Korpela R, Vapaatalo H, Nurminen ML.
    J Dairy Res; 2002 Feb 30; 69(1):103-11. PubMed ID: 12047101
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  • 17. Cardiovascular activity of milk casein-derived tripeptides and plant sterols in spontaneously hypertensive rats.
    Jakala P, Pere E, Lehtinen R, Turpeinen A, Korpela R, Vapaatalo H.
    J Physiol Pharmacol; 2009 Dec 30; 60(4):11-20. PubMed ID: 20065492
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  • 18. Antihypertensive effects of Lactobacillus-fermented milk orally administered to spontaneously hypertensive rats.
    Liu CF, Tung YT, Wu CL, Lee BH, Hsu WH, Pan TM.
    J Agric Food Chem; 2011 May 11; 59(9):4537-43. PubMed ID: 21446645
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  • 20. Effect of ingesting sour milk fermented using Lactobacillus helveticus bacteria producing tripeptides on blood pressure in subjects with mild hypertension.
    Tuomilehto J, Lindström J, Hyyrynen J, Korpela R, Karhunen ML, Mikkola L, Jauhiainen T, Seppo L, Nissinen A.
    J Hum Hypertens; 2004 Nov 11; 18(11):795-802. PubMed ID: 15175633
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