Art

J-GLOBAL ID：201202291974777969   Reference number：12A1218519

Japanese traditional miso soup attenuates salt-induced hypertension and its organ damage in Dahl salt-sensitive rats

ダール食塩感受性ラットにおける食塩誘発性高血圧とその臓器障害を低下させる日本の伝統的な味噌汁

Author (9)： YOSHINAGA Mariko (Dep. of Clinical Nutrition, Fac. of Home Economics, Kyoritsu Women’s Univ., Tokyo, JPN) ,  TODA Natsuko (Dep. of Clinical Nutrition, Fac. of Home Economics, Kyoritsu Women’s Univ., Tokyo, JPN) ,  TAMURA Yuki (Dep. of Clinical Nutrition, Fac. of Home Economics, Kyoritsu Women’s Univ., Tokyo, JPN) ,  TERAKADO Shouko (Dep. of Clinical Nutrition, Fac. of Home Economics, Kyoritsu Women’s Univ., Tokyo, JPN) ,  UENO Mai (Dep. of Clinical Nutrition, Fac. of Home Economics, Kyoritsu Women’s Univ., Tokyo, JPN) ,  OTSUKA Kie (Dep. of Clinical Nutrition, Fac. of Home Economics, Kyoritsu Women’s Univ., Tokyo, JPN) ,  NUMABE Atsushi (Dep. of Clinical and Lab. Medicine, Dokkyo Univ. School of Medicine, Mibu, JPN) ,  KAWABATA Yukari (Heath Serv. Center, Univ. of Tokyo, Tokyo, JPN) ,  UEHARA Yoshio (Dep. of Clinical Nutrition, Fac. of Home Economics, Kyoritsu Women’s Univ., Tokyo, JPN)
Material： Nutrition
Volume： 28  Issue： 9  Page： 924-931  Publication year： Sep. 2012 
JST Material Number： T0836A  ISSN： 0899-9007  Document type： Article
Country of issue： United States (USA)  Language： ENGLISH (EN)

Terms in the title (7)： 食塩感受性 ,  ラット ,  食塩 ,  血圧 ,  臓器障害 ,  日本 ,  味噌汁