A composition with heart rate reducing property

Abstract

The present invention relates to a mixture with heart rate reducing properties obtained by a fermentation process. The fermentation process involves the use of lactic acid bacteria to ferment a food material comprising animal milk or vegetable protein to obtain a fermented food material comprising an active ingredient having heart rate-lowering properties to produce a mammalian heart rate-lowering and / or heart rate-lowering Changed products.

Description

technical field [0001] The present invention relates to a mixture produced by fermentation. The mixture is fermented by a lactic acid bacterium to obtain a food material, which contains animal milk or vegetable protein, to obtain a fermented food Materials comprising peptides or other heart rate-lowering active ingredients for the manufacture of products capable of reducing heart rate in mammals. technical background [0002] Several reports have clearly established a very strong correlation between a reduction in resting heart rate and improved survival. In the general population, several studies have reported a strong positive association between higher resting heart rates and increased mortality, reporting that 2 to 3 of the observed peaks in male mortality occurred at resting heart rates as high as 1 minute At 88 beats, relative to the rest of the male population in the group whose resting heart rate was below 65 beats per minute, heart rate was associated not only with...

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Problems solved by technology

[0014] The article of Yamamoto et al. (1996) mentioned above, the article of Fuglsang, A. et al. (2002) and the WO0185984 document all pointed out that although lactic acid bacteria fermented products have blood pressure lowering properties, there is no reason to believe that it is also effective in lowering heart rate. have the same effect

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