Short-term effect of egg-white hydrolysate products on the arterial blood pressure of hypertensive rats

In the present study we evaluate the blood pressure-lowering effect of the following products: the hydrolysate obtained from egg white (EW) by enzymatic treatment with pepsin (HEW), the peptide fraction of HEW with molecular mass lower than 3000 Da (HEW

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Veröffentlicht in:British journal of nutrition 2005-11, Vol.94 (5), p.731-737
Hauptverfasser: Miguel, Marta, López-Fandiño, Rosina, Ramos, Mercedes, Aleixandre, Amaya
Format: Artikel
Sprache:eng
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Zusammenfassung:In the present study we evaluate the blood pressure-lowering effect of the following products: the hydrolysate obtained from egg white (EW) by enzymatic treatment with pepsin (HEW), the peptide fraction of HEW with molecular mass lower than 3000 Da (HEW
ISSN:0007-1145
1475-2662
DOI:10.1079/BJN20051570