<i>In vitro</i> anti‐inflammatory properties of fermented pepino (<i>Solanum muricatum</i>) milk by <i>γ</i>‐aminobutyric acid‐producing <i>Lactobacillus brevis</i> and an <i>in vivo</i> animal model for evaluating its effects on hypertension

Abstract

Our results showed that fermented pepino milk has wide potential applications for development as a health food.