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Biosci Biotechnol Biochem. 1995 Jun;59(6):1147-9.

Angiotensin I converting enzyme inhibitory activities of various fermented foods.

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  • 1Department of Brewing and Fermentation, Tokyo University of Agriculture, Japan.

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, natto, nyufu, and cheese, but not in mirin, sake, or vinegar.

PMID:
7613003
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