Does gamma-aminobutyric acid have a potential role on the antihypertensive effect of fermented milk with Lactococcus lactis NRRL B-50571?
Keywords: ساکلوفن; Gamma-aminobutyric acid; Saclofen; Fermented milk; Lactococcus lactis; Antihypertensive effect; LAB; lactic acid bacteria; GABA; γ-Aminobutyric acid; SHR; spontaneously hypertensive rats; ACE; angiotensin converting enzyme; SBP; systolic blood pressure;