Fuente: Foods - Revista científica (MDPI) Foods, Vol. 15, Pages 900: Antihypertensive Peptides and Hydrolysates Derived from Plant Proteins and Their Bioavailability
Foods doi: 10.3390/foods15050900
Authors:
Seyi David Adebayo
Sukanya Poddar
Jianmei Yu

Hypertension is a major controllable risk factor associated with cardiovascular disease, myocardial infarction, stroke, heart failure, and end-stage diabetes. While commercial antihypertensive drugs are effective in managing high blood pressure, they often come with a range of side effects. Additionally, individuals who begin anti-hypertensive treatment may need to continue these medications throughout their lifetime. In response to these challenges, recent studies have focused on the potential of antihypertensive peptides and hydrolysates derived from food proteins. Food protein-derived peptides and hydrolysates help lower blood pressure (hypertension) primarily by inhibiting the renin–angiotensin system (RAS). Some peptides or protein hydrolysates derived from milk and fish have been proven to be safe and effective anti-hypertensive products, and they are currently on the market. The bioactive peptides and hydrolysates derived from plant proteins with a long history of safe consumption are generally considered safe and have shown some advantages over animal protein-derived peptides. This review provides an up-to-date overview of plant protein-derived antihypertensive peptides and hydrolysates, covering their ACE- and renin-inhibiting activities and mechanisms, in vivo and clinical evidence, bioavailability, production and commercialization challenges, and perspectives for future research.