Journal of Hypertension: Open Access

Masahito Hitosugi

Publications

• Research Article
  Effects of Bacillus Natto Products on Blood Pressure in Patients with Lifestyle Diseases
  Author(s): Masahito Hitosugi, Katsuo Hamada, Kazutaka Misaka and Kenichi IchihashiMasahito Hitosugi, Katsuo Hamada, Kazutaka Misaka and Kenichi Ichihashi
  
  The fermented soybean product natto is a popular traditional food in Japan and is considered a health supplement. To investigate the effect of supplements derived from natto on blood pressure in patients with lifestyle diseases, a cross-over, double-blind study was performed. The substances used were fermented soya (natto) extract and NKCP®, with main components of subtilisin NAT and bacillopeptidase F, respectively. A four-week course of NKCP® significantly decreased average systolic blood pressure from 130.9 to 120.5 mmHg (p=0.001) and diastolic blood pressure from 72.9 to 68.6 mmHg (p=0.024). However, after a four-week treatment with fermented soya (natto) extract, no significant changes in systolic or diastolic blood pressure were found (126.8 to 126.4 mmHg, and 70.9 to 68.3 mmHg, respectively). The difference in the effect on blood pressure between these two substances .. Read More»
  DOI: 10.4172/2167-1095.1000135

  Abstract PDF