Dietary and lifestyle changes are the first level of care recommended for mildly hypertensive people. Measures include reduced intake of sodium chloride and alcohol and increased intake of fruit and vegetables containing high levels of calcium, magnesium and potassium (Guidelines of the Subcommittee of WHO=ISH, 1999).

      a-Aminobutyric acid (GABA) is available from many vegetables and fruit. This amino acid has been reported to reduce blood pressure (BP) in experimental animals (Takahashi et al, 1955) and man (Elliott & Hobbiger, 1959). 

   The BP-lowering effect of GABA is due in part to its ability to block peripheral ganglia (Stanton, 1963). In spontaneously hypertensive rats, GABA has an antihypertensive effect, possibly through the inhibition of noradrenaline release from sympathetic nerve endings (Hayakawa et al, 2002). In Japan recently has produced a new type of fermented milk containing GABA by using two kinds of starters—Lactobacillus casei strain Shirota, and Lactococcus lactis YIT 2027. The Lb. casei strain hydrolyzes milk protein into glutamic acid, and the Lc. lactis converts glutamic acid into GABA (unpublished observation). It has confirmed that this new fermented milk product has a BP-lowering effect in spontaneously hypertensive rats (Hayakawa et al, 2002, unpublished observation).

  The addition of 50-100 mg/bottle of 200 ml milk or yogurt found to produce relaxation and 20 – 50 mg/200 ml milk or yogurt proved lowering blood pressure in hypertensive humans.

 

   GABA has many health benefits and now a large dairy company in Japan (Yakult Dairy Company) has started to launch GABA yogurt. GABA can withstand UHT treatment and does not affect the taste or flavor of milk.

 

  The costumer acceptance is very high. In Japan the first batch was 60 000 bottle/day and now after 2 months increased to 100 000 bottles/day. The targeted customers were business men and now drivers, sports, students, etc (all who under stress).

Write to:Nikolce