Short-term effect of egg-white hydrolysate products on the arterial blood pressure of hypertensive rats

Marta Miguel, Rosina López-Fandiño, Mercedes Ramos, Amaya Aleixandre
2005 British Journal of Nutrition  
Corresponding author: Dr Amaya Aleixandre, fax þ34 91 3941463, email Abbreviations: ACE, angiotensin-converting enzyme; DBP, diastolic blood pressure; EW, egg white; HEW, hydrolysate obtained from egg white by enzymatic treatment with pepsin; IC 50 , protein concentrations necessary to inhibit 50 % of enzyme activity
doi:10.1079/bjn20051570 pmid:16277776 fatcat:wdu2kzzcpzbuhe7ylov5ey73b4