Does fermented milk possess antihypertensive effect in humans?

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Does fermented milk possess antihypertensive effect in humans? / Usinger, Lotte; Ibsen, Hans; Jensen, Lars T.

In: Journal of Hypertension, Vol. 27, No. 6, 2009, p. 1115-20.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Usinger, L, Ibsen, H & Jensen, LT 2009, 'Does fermented milk possess antihypertensive effect in humans?', Journal of Hypertension, vol. 27, no. 6, pp. 1115-20. https://doi.org/10.1097/HJH.0b013e3283292716

APA

Usinger, L., Ibsen, H., & Jensen, L. T. (2009). Does fermented milk possess antihypertensive effect in humans? Journal of Hypertension, 27(6), 1115-20. https://doi.org/10.1097/HJH.0b013e3283292716

Vancouver

Usinger L, Ibsen H, Jensen LT. Does fermented milk possess antihypertensive effect in humans? Journal of Hypertension. 2009;27(6):1115-20. https://doi.org/10.1097/HJH.0b013e3283292716

Author

Usinger, Lotte ; Ibsen, Hans ; Jensen, Lars T. / Does fermented milk possess antihypertensive effect in humans?. In: Journal of Hypertension. 2009 ; Vol. 27, No. 6. pp. 1115-20.

Bibtex

@article{38a24160a60111df928f000ea68e967b,
title = "Does fermented milk possess antihypertensive effect in humans?",
abstract = "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.",
author = "Lotte Usinger and Hans Ibsen and Jensen, {Lars T}",
note = "Keywords: Antihypertensive Agents; Biological Availability; Blood Pressure; Clinical Trials as Topic; Cultured Milk Products; Humans; Hypertension; Milk Proteins; Oligopeptides; Opioid Peptides; gamma-Aminobutyric Acid",
year = "2009",
doi = "10.1097/HJH.0b013e3283292716",
language = "English",
volume = "27",
pages = "1115--20",
journal = "Journal of Hypertension",
issn = "0263-6352",
publisher = "Lippincott Williams & Wilkins, Ltd.",
number = "6",

}

RIS

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