Angiotensin I Converting Enzyme Inhibitory Activities of Various Fermented Foods
- 1 January 1995
- journal article
- Published by Taylor & Francis Ltd in Bioscience, Biotechnology, and Biochemistry
- Vol. 59 (6), 1147-1149
- https://doi.org/10.1271/bbb.59.1147
Abstract
Angiotensin I converting enzyme (ACE, E.C. 3.4.15.1) inhibitory activity were measured with 11 kinds (31 items) of fermented foods. Strong inhibitory activity was detected in soy sauce, fish sauce, nattō, nyūfu, and cheese, but not in mirin, sake, or vinegar.Keywords
This publication has 1 reference indexed in Scilit:
- Anti-Hypertensive Substances in Viscous Material of Fermented Soybean (NATTO)Published by Springer Science and Business Media LLC ,1994