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Antihypertensive Effects of Natto, a Traditional Japanese Fermented Food, in Spontaneously Hypertensive Rats
natto soybean angiotensin I converting enzyme Bacillus subtilis natto hypertension spontaneously hypertensive rats
2010/3/5
Natto is a popular traditional Japanese food made by fermenting steamed soybeans with Bacillus subtilis natto. It has long been thought that natto is effective in preventing hypertension. But there ha...