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Issue 4, 2012
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Antihypertensive peptides from food proteins: a review

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High blood pressure is considered as a significant health problem worldwide. In addition to numerous preventive and therapeutic drug treatments, important advances have been achieved in the identification of dietary compounds that may contribute to cardiovascular health. Among these compounds, peptides with antihypertensive properties received special attention in the past 15 years. Although milk proteins are still the main source of antihypertensive peptides, recently a remarkable increase has been noticed in the report of antihypertensive peptides released from other dietary sources. Most of these peptides have demonstrated their properties by in vitro assays. However, the evidence for their beneficial antihypertensive effects has to be based on animal experiments and clinical trials. This paper reviews the current data of the blood pressure-lowering activity of food-derived peptides demonstrated in vivo (animal models and humans). Other aspects, such as the mechanism of action and bioavailability of these peptides which play a key role in their antihypertensive effects are also summarized in this review.

Graphical abstract: Antihypertensive peptides from food proteins: a review

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The article was received on 06 Sep 2011, accepted on 21 Dec 2011 and first published on 17 Jan 2012

Article type: Review Article
DOI: 10.1039/C2FO10192K
Citation: Food Funct., 2012,3, 350-361
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    Antihypertensive peptides from food proteins: a review

    D. Martínez-Maqueda, B. Miralles, I. Recio and B. Hernández-Ledesma, Food Funct., 2012, 3, 350
    DOI: 10.1039/C2FO10192K

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