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This review deals with milk derived peptides related to hypertension reduction, especially those from Calpis sour milk fermented by a starter containing Lactobacillus helveticus and Saccaharomyces cerevisiae. The inhibitory activity of angiotensin-I-converting enzyme (ACE) in milk increased during fermentation with the sour milk starter. Inhibitors were purified and identified as Val–Pro–Pro and Ile–Pro–Pro...
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