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Angiotensin I converting enzyme inhibitory activities of various fermented foods
A Okamoto1, H Hanagata, E Matsumoto
1Department of Brewing and Fermentation, Tokyo University of Agriculture, Japan.
Bioscience, Biotechnology, and Biochemistry
|June 1, 1995
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.
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