<i>In Vitro</i> and <i>In Vivo</i> Antihypertensive Effect of Milk Fermented with Different Strains of Common Starter Lactic Acid Bacteria.

Nutrients · 2022 · PMC9782308 · PMID 36558516

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a strong trendno p-value reported

Compared to other animal groups, there was a strong trend for SHRs consuming the milk fermented with Lb. bulgaricus Lb100 to have increased level of TEAC and decreased level of TBARS in the blood, which suggests their better oxidant/antioxidant status.

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