Antihypertensive effect of fermented milk products under the microscope

Over the past decade, interest has been rising in fermented dairy foods that promote health and could potentially prevent diseases such as hypertension (high blood pressure). Functional dairy products that lower blood pressure and heart rate may offer consumers an effective alternative to antihypertensive drugs if their effectiveness can be demonstrated. Investigators now review the scientific basis of reported claims and identify opportunities for developing products based on new lactic acid bacteria.