Antihypertensive Effect of Salt‐Free Soy Sauce, a New Fermented Seasoning, in Spontaneously Hypertensive Rats

Abstract

In this study, we investigated the antihypertensive effect of newly fermented SFS in SHRs. As a result of 13-wk SFS-administration, we found a significant antihypertensive effect of the SFS. This finding strongly demonstrates that the developed SFS would be greatly beneficial for health and useful for health-related industries.