Effect of Powdered Fermented Milk with Lactobacillus helveticus on Subjects with High-Normal Blood Pressure or Mild Hypertension

@article{Aihara2005EffectOP,
  title={Effect of Powdered Fermented Milk with Lactobacillus helveticus on Subjects with High-Normal Blood Pressure or Mild Hypertension},
  author={Kotaro Aihara and Osami Kajimoto and Hiroshi Hirata and Rei Takahashi and Yasunori Nakamura},
  journal={Journal of the American College of Nutrition},
  year={2005},
  volume={24},
  pages={257 - 265}
}
Objective: Two tripeptides (Val-Pro-Pro and Ile-Pro-Pro) that have inhibitory activities for angiotensin I-converting enzyme are produced in milk fermented with Lactobacillus helveticus. In this study we evaluated the effect and safety of powdered fermented milk with L. helveticus CM4 on subjects with high-normal blood pressure or mild hypertension. Methods: A randomized, placebo-controlled, double-blind study was conducted using 40 subjects with high-normal blood pressure (HN group) and 40… 
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