Does fermented milk possess antihypertensive effect in humans?
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Does fermented milk possess antihypertensive effect in humans? / Usinger, Lotte; Ibsen, Hans; Jensen, Lars T.
I: Journal of Hypertension, Bind 27, Nr. 6, 2009, s. 1115-20.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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TY - JOUR
T1 - Does fermented milk possess antihypertensive effect in humans?
AU - Usinger, Lotte
AU - Ibsen, Hans
AU - Jensen, Lars T
N1 - Keywords: Antihypertensive Agents; Biological Availability; Blood Pressure; Clinical Trials as Topic; Cultured Milk Products; Humans; Hypertension; Milk Proteins; Oligopeptides; Opioid Peptides; gamma-Aminobutyric Acid
PY - 2009
Y1 - 2009
N2 - The putative antihypertensive effect of milk after fermentation by lactic bacteria has attracted attention over the past 20 years. Research on fermented milk and hypertension has mainly focused on the content of peptides with in-vitro angiotensin converting enzyme-inhibitor effect. However, fermented milk products contain several proteins, peptides and minerals, all with possible different antihypertensive modes of actions. The burden of cardiovascular events in industrialized countries caused by hypertension is considerable. Diet modifications are one way to lower blood pressure, and fermented milk could be a feasible way. In this review, interventional human studies of the possible antihypertensive effect of fermented milk are evaluated. The results are diverging, and the antihypertensive effect is still debatable. Additionally, present knowledge of bioavailability and in-vivo actions of the peptides in fermented milk are discussed.
AB - The putative antihypertensive effect of milk after fermentation by lactic bacteria has attracted attention over the past 20 years. Research on fermented milk and hypertension has mainly focused on the content of peptides with in-vitro angiotensin converting enzyme-inhibitor effect. However, fermented milk products contain several proteins, peptides and minerals, all with possible different antihypertensive modes of actions. The burden of cardiovascular events in industrialized countries caused by hypertension is considerable. Diet modifications are one way to lower blood pressure, and fermented milk could be a feasible way. In this review, interventional human studies of the possible antihypertensive effect of fermented milk are evaluated. The results are diverging, and the antihypertensive effect is still debatable. Additionally, present knowledge of bioavailability and in-vivo actions of the peptides in fermented milk are discussed.
U2 - 10.1097/HJH.0b013e3283292716
DO - 10.1097/HJH.0b013e3283292716
M3 - Journal article
C2 - 19387365
VL - 27
SP - 1115
EP - 1120
JO - Journal of Hypertension
JF - Journal of Hypertension
SN - 0263-6352
IS - 6
ER -
ID: 21337022