Milk Fermented with Mushrooms Prevents Stroke in the Stroke-Prone Spontaneously Hypertensive Rats Independently of Blood Pressure

In a previous study, a mushroom was shown to digest milk protein to a mixture of oligopeptides and free amino acids. The aim of this study was to examine effects of this mixture, i.e., mushroom-fermented milk, on blood pressure and stroke susceptibility in the stroke-prone spontaneously hypertensive rats (SHRSP).

Source: Journal of Stroke and Cerebrovascular Diseases - March 4, 2022 Category: Neurology Authors: Zinat Mahal, Hiroyuki Matsuo, Hasan M. Zahid, Yoshitomo Notsu, Hiroki Ohara, Kenji Okamoto, Toru Nabika Source Type: research