CHAPTER 15: Food Peptides in Blood Pressure Regulation
Published:03 Jun 2021
Hypertension is a global health challenge and food-derived antihypertensive peptides are an emerging option for the prevention and management of hypertension. Over the past decades, a substantial number of antihypertensive peptides have been produced mainly through enzymatic hydrolysis from various underutilized or protein-rich food products, including meat, egg, milk, legumes, cereals, seafoods and vegetables, among others. The objectives of this chapter are to review the production and purification and also the antihypertensive activity and mechanisms of action (mainly in the spontaneously hypertensive rat) of food peptides; the efficacy in human hypertensive subjects and the current commercial products of antihypertensive peptides are also introduced. More studies are warranted on the in vivo antihypertensive activity of food peptides, especially more robust, randomized controlled clinical trials supporting the translational research from bench to bedside. Continuing studies on developing cost-effective production technologies for improved organoleptic properties of peptide products are encouraged to facilitate the commercialization of food-derived antihypertensive peptides.