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《Food Research and Development》 2015-17
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Mechanisms Underlying the Antihypertensive Effects of Garlic Bioactives

ZHANG Peng;ZHOU Chun-xia;HONG Peng-zhi;LAN Dong-mei;College of Food Science and Technology,Guangdong Ocean University;  
This article summarized the advances on potential antihypertensive mechanisms of garlic bioactive components,such as the anti-oxidative stress,promoting sulfide formation,inhibiting angiotensin-converting enzyme(ACE) activity,the NF-κB expression and vascular smooth muscle cell proliferation.Which will Provide the scientific reference for future study on non-pharmacological methods of lowering blood pressure as well as clinical and epidemiological research.
【CateGory Index】: TQ464
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