Fermente Süt Ürünlerinin Kan Basıncını Düşürücü Etkisi

Abstract

Hypertension (HTN) is a major risk factor for the development of cardiovascular diseases. Therefore, there is a need to lower blood pressure (BP) to reduce the risk of these degenerative diseases. Fermented milks contain several potential factors that can lower BP including calcium and microbial metabolites particularly the angiotensionconverting enzyme (ACE) inhibitory peptides and γ-aminobutyric acid. Animal studies clearly demonstrated the BP lowering effect of fermented milk while results from clinical trials were controversial due to a large number of variables that should be considered in clinical trials. An overview on the antihypertensive effect of fermented milk products is presented and discussed in this review.

KOP Bölgesinde Manda Yetiştiriciliği ve Önemi

“…önemli derecede daha yüksektir[14]. İnek sütü ile karşılaştırıldığında, manda sütünün kolesterol düzeyi daha düşük, tokoferol (vit-E) düzeyi daha yüksektir.…”