Fermented milk vs hypertension

The daily consumption of fermented milk could reduce between 2 to 7 mmHg systolic or high pressure and between 1 to 4 mmHg diastolic or low pressure, making it an ideal food to control such blood pressure levels, according to researchers from the Complutense University of Madrid , Spain.

The fermentation of the milk for some bacteria generates peptides with inhibitory activity of the angiotensin-converting enzyme, which, according to studies in rats, significantly decreased systolic and diastolic blood pressure levels in these animals suffering from hypertension.

In particular, the chronic administration of fermented milk by Enterococcus faecalis CECT 5728, enriched with calcium, was the one that showed a marked improvement regarding blood pressure levels, according to the sciencedirect.com portal

In this sense, the scientists of the Faculty of Medicine of the University argue that the bacterial strain could be used Enterococcus faecalis CECT 5728 to produce fermented milk useful in the treatment and / or prevention of hypertension.

For its effect to be even more noticeable, according to the researchers, the consumption of this type of fermented milk It must be included in a diet to lower blood pressure, rich in fiber, low in sodium and saturated fats, which even has a protective effect against cardiovascular health risks.

Fermented milk can be a functional food that you can take into account when knowing how to control blood pressure levels, especially if there are other risk factors such as cholesterol and high triglycerides or dyslipidemias.

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