A fermented milk high in bioactive peptides has a blood pressure-lowering effect in hypertensive subjects.

By L. Seppo, T. Jauhiainen, T. Poussa, R. Korpela. American Journal of Clinical Nutrition, 2003

684 citations recorded by the source corpus.

Subfields: Food Science, Molecular Biology, Rheumatology

View Paper: https://www.semanticscholar.org/paper/37f006c38507c4600d065bc13f096475b3b3865a

Citations in the corpus

• Use of Proteomics and Peptidomics Methods in Food Bioactive Peptide Science and Engineering (2012, neutral): “[72, 125, 174] and are considered as ‘‘functional foods’’.”