Blood pressure(BP) as the name suggests is the force of blood against arterial walls. A normal adult is below 120/80. High pressure has been defined as over 140/90. Hypertension or high blood pressure is a major risk factor for the development of cardiovascular diseases, which are the leading causes of morbidity and mortality in western society. It is estimated that 20% of the world’s adult population suffers from hypertension. Hypertension (high blood pressure) is a primary risk factor for heart disease, which affects 25% of the U.S. population and is a major contributor to stroke and heart failure.
Aging is one of the reasons for high blood pressure as arteries loose elasticity. Blood pressure is also controlled by a number of metabolic systems including the major pathway called the renin-angiotensin system (RAS). In the kidneys, this sytem secretes an enzyme called angiotension-converting enzyme (ACE). This results in blood vessel constriction and elevated blood pressure. Inhibitors of the ACE enzyme in blood vessels are a major class of antihypertensive medications that are prescribed to control high blood pressure. Individuals with high blood pressure are often prescribed drugs such as Zestril, Capoten and Vasotec, which block the effects of ACE and thus bring in control the high blood pressure.
However, several adverse side effects such as hypotension, reduced kidney function, coughing and skin rashes have been associated with synthetic ACE inhibitors. Natural inhibitors of ACE have been identified in a variety of food proteins. In particular, milk proteins contain ACE inhibitory peptides (ACE-IP) that can be released by enzymatic hydrolysis either during gastrointestinal digestion or during food processing. It is well established that in vitro incubation of milk proteins with the gastrointestinal proteases pepsin, trypsin and chymotrypsin results in the release of ACE-IP. Hence, it is likely that ACE-IP is generated during normal gastrointestinal digestion. Bacterial and plant proteins can also be used to release ACE-IP. Therefore, hydrolysates of milk protein, caseinates, whey proteins and fractions enriched in individual milk proteins are potentially good sources of ACE-IP. Continue reading ‘Dietary Proteins Can Lower Blood Pressure’ »