Effect of ingesting sour milk fermented using Lactobacillus helveticus bacteria producing tripeptides on blood pressure in subjects with mild hypertension

Journal article

Open access

Peer reviewed

J Tuomilehto, J Lindström, J Hyyrynen, R Korpela, M-L Karhunen, L Mikkola, T Jauhiainen, L Seppo and A Nissinen

Journal of human hypertension, Vol.18(11), pp.795-802

01/11/2004

PMID: 15175633

Abstract

Antihypertensive agents

Arterial hypertension. Arterial hypotension

Biological and medical sciences

Blood and lymphatic vessels

Cardiology. Vascular system

Cardiovascular system

Clinical manifestations. Epidemiology. Investigative techniques. Etiology

Medical sciences

Pharmacology. Drug treatments

url

https://doi.org/10.1038/sj.jhh.1001745View

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Title: Effect of ingesting sour milk fermented using Lactobacillus helveticus bacteria producing tripeptides on blood pressure in subjects with mild hypertension
Creators - without role: J Tuomilehto - University of Helsinki
J Lindström - Department of Epidemiology and Health Promotion, National Public Health Institute, Helsinki, Finland
J Hyyrynen - University of Helsinki
R Korpela - Valio
M-L Karhunen - Department of Community Health and General Practice, University of Kuopio, Kuopio, Finland
L Mikkola - Department of Epidemiology and Health Promotion, National Public Health Institute, Helsinki, Finland
T Jauhiainen - Valio
L Seppo - Valio
A Nissinen - Department of Epidemiology and Health Promotion, National Public Health Institute, Helsinki, Finland
Publication Details: Journal of human hypertension, Vol.18(11), pp.795-802
Publisher: Nature Publishing
Identifiers: 9934499508331
Academic Unit: King Abdulaziz University
Language: English
Resource Type: Journal article