Does gamma-aminobutyric acid have a potential role on the antihypertensive effect of fermented milk with Lactococcus lactis NRRL B-50571?
Gamma-aminobutyric acid (GABA) may be generated during milk fermentation, and this metabolite may have antihypertensive effect in spontaneously hypertensive rats (SHR). We determined the potential role of GABA on the antihypertensive effect of the water-soluble extract obtained from fermented milk w...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2018-09-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464618303517 |