Yıl 2018, Cilt 16, Sayı 1, Sayfalar 67 - 77 2018-04-23

Fermente Süt Ürünlerinin Kan Basıncını Düşürücü Etkisi
Blood Pressure Lowering Effect of Fermented Milk Products

Mohamed H. Abd El-Salam [1] , Safinaz El-Shibiny [2]

39 21

Hipertansiyon (HTN), kardiyovasküler hastalıkların oluşumu için önemli bir risk faktörüdür. Bu nedenle, söz konusu dejeneratif hastalıkların riskini azaltmak için kan basıncını düşürme ihtiyacı vardır. Fermente edilmiş sütler, kalsiyum ve mikrobiyal metabolitler, özellikle de anjiyotensin-dönüştüren enzim (ACE) inhibitörü peptitler ve γ-aminobütirik asit dahil olmak üzere, kan basıncını azaltabilen birkaç potansiyel faktör içerir. Hayvan çalışmaları, fermente edilmiş sütün kan basıncını azaltma etkisini açıkça gösterirken, klinik çalışmalarda elde edilen sonuçlar, klinik çalışmalarda dikkate alınması gereken çok sayıda değişkenden dolayı tartışmalıdır. Bu makalede fermente süt ürünlerinin antihipertansif etkisine genel bir bakış sunulmakta ve tartışılmaktadır.

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 angiotension-converting 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.

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Orcid: 0000-0001-6729-8989
Yazar: Mohamed H. Abd El-Salam (Sorumlu Yazar)
E-posta: mo_salam38@yahoo.com

Orcid: 0000-0001-6406-9646
Yazar: Safinaz El-Shibiny
E-posta: mo_salam38@yahoo.com

Bibtex @derleme { akademik-gida417892, journal = {Akademik Gıda}, issn = {1304-7582}, address = {Sidas Medya Ajans Tanıtım Danışmanlık Ltd. Şti.}, year = {2018}, volume = {16}, pages = {67 - 77}, doi = {10.24323/akademik-gida.417892}, title = {Blood Pressure Lowering Effect of Fermented Milk Products}, key = {cite}, author = {El-Shibiny, Safinaz and Abd El-Salam, Mohamed H.} }
APA Abd El-Salam, M , El-Shibiny, S . (2018). Blood Pressure Lowering Effect of Fermented Milk Products. Akademik Gıda, 16 (1), 67-77. DOI: 10.24323/akademik-gida.417892
MLA Abd El-Salam, M , El-Shibiny, S . "Blood Pressure Lowering Effect of Fermented Milk Products". Akademik Gıda 16 (2018): 67-77 <http://dergipark.gov.tr/akademik-gida/issue/36746/417892>
Chicago Abd El-Salam, M , El-Shibiny, S . "Blood Pressure Lowering Effect of Fermented Milk Products". Akademik Gıda 16 (2018): 67-77
RIS TY - JOUR T1 - Blood Pressure Lowering Effect of Fermented Milk Products AU - Mohamed H. Abd El-Salam , Safinaz El-Shibiny Y1 - 2018 PY - 2018 N1 - doi: 10.24323/akademik-gida.417892 DO - 10.24323/akademik-gida.417892 T2 - Akademik Gıda JF - Journal JO - JOR SP - 67 EP - 77 VL - 16 IS - 1 SN - 1304-7582-2148-015X M3 - doi: 10.24323/akademik-gida.417892 UR - http://dx.doi.org/10.24323/akademik-gida.417892 Y2 - 2018 ER -
EndNote %0 Akademik Gıda Blood Pressure Lowering Effect of Fermented Milk Products %A Mohamed H. Abd El-Salam , Safinaz El-Shibiny %T Blood Pressure Lowering Effect of Fermented Milk Products %D 2018 %J Akademik Gıda %P 1304-7582-2148-015X %V 16 %N 1 %R doi: 10.24323/akademik-gida.417892 %U 10.24323/akademik-gida.417892