Antihypertensive effects of the Limosilactobacillus reuteri Z09 and Lactobacillus helveticus Z11 fermented milk in spontaneously hypertensive rats
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DOI: 10.1111/1471-0307.13110
Abstract: Recent studies have shown that lactic acid bacteria (LAB) fermentation has great potential to relieve hypertension. In this study, we verified the antihypertensive effects of Limosilactobacillus reuteri Z09, Lactobacillus helveticus Z11 and their mixed fermented… read more here.
Keywords: antihypertensive effects; reuteri z09; lactobacillus helveticus; limosilactobacillus reuteri ... See more keywords