492
Views
42
CrossRef citations to date
0
Altmetric
ORIGINAL ARTICLE

Dose‐dependent lowering of blood pressure by dairy peptides in mildly hypertensive subjects

, , , &
Pages 44-50 | Received 16 Oct 2008, Published online: 08 Jul 2009

References

  • Guidelines Committee. 2003 European Society of Hypertension‐European Society of Cardiology guidelines for the management of arterial hypertension. J Hypertens 2003; 21: 1011–1053
  • Appel LJ, Moore TJ, Obarzanek E, Vollmer WM, Svetkey LP, Sacks FM, et al. A clinical trial of the effects of dietary patterns on blood pressure. DASH Collaborative Research Group. N Engl J Med 1997; 336: 1117–1124
  • Sano J, Ohki K, Higuchi T, Aihara K, Mizuno S, Kajimoto O, et al. Effect of casein hydrolysate, prepared with protease derived from Aspergillus oryzae, on subjects with high‐normal blood pressure or mild hypertension. J Med Food 2005; 8: 423–430
  • Jauhiainen T, Vapaatalo H, Poussa T, Kyronpalo S, Rasmussen M, Korpela R. Lactobacillus helveticus fermented milk lowers blood pressure in hypertensive subjects in 24‐h ambulatory blood pressure measurement. Am J Hypertens 2005; 18: 1600–1605
  • Hata Y, Yamamoto M, Ohni M, Nakajima K, Nakamura Y, Takano T. A placebo‐controlled study of the effect of sour milk on blood pressure in hypertensive subjects. Am J Clin Nutr 1996; 64: 767–771
  • Seppo L, Jauhiainen T, Poussa T, Korpela R. A fermented milk high in bioactive peptides has a blood pressure‐lowering effect in hypertensive subjects. Am J Clin Nutr 2003; 77: 326–330
  • Mizuno S, Matsuura K, Gotou T, Nishimura S, Kajimoto O, Yabune M, et al. Antihypertensive effect of casein hydrolysate in a placebo‐controlled study in subjects with high‐normal blood pressure and mild hypertension. Br J Nutr 2005; 94: 84–91
  • Mizushima S, Ohshige K, Watanabe J, Kimura M, Kadowaki T, Nakamura Y, et al. Randomized controlled trial of sour milk on blood pressure in borderline hypertensive men. Am J Hypertens 2004; 17: 701–706
  • Nakamura Y, Yamamoto N, Sakai K, Takano T. Antihypertensive effect of sour milk and peptides isolated from it that are inhibitors to angiotensin I‐converting enzyme. J Dairy Sci 1995; 78: 1253–1257
  • Tuomilehto J, Lindstrom J, Hyyrynen J, Korpela R, Karhunen ML, Mikkola L, et al. Effect of ingesting sour milk fermented using Lactobacillus helveticus bacteria producing tripeptides on blood pressure in subjects with mild hypertension. J Hum Hypertens 2004; 18: 795–802
  • Deinum J, Derkx FH, Schalekamp MA. Improved immunoradiometric assay for plasma renin. Clin Chem 1999; 45: 847–854
  • Peters RH, Golbach AJ, van den Bergh FA. Automated determination of angiotensin‐converting enzyme in serum. Clin Chem 1987; 33: 1248–1251
  • Nakamura Y, Masuda O, Takano T. Decrease of tissue angiotensin I‐converting enzyme activity upon feeding sour milk in spontaneously hypertensive rats. Biosci Biotechnol Biochem 1996; 60: 488–489
  • Sipola M, Finckenberg P, Santisteban J, Korpela R, Vapaatalo H, Nurminen ML. Long‐term intake of milk peptides attenuates development of hypertension in spontaneously hypertensive rats. J Physiol Pharmacol 2001; 52: 745–754
  • Aihara K, Kajimoto O, Hirata H, Takahashi R, Nakamura Y. Effect of powdered fermented milk with Lactobacillus helveticus on subjects with high‐normal blood pressure or mild hypertension. J Am Coll Nutr 2005; 24: 257–265

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.