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 |
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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 |
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ISSN: | 0007-1145 1475-2662 |
DOI: | 10.1079/BJN20051570 |