Angiotensin Inhibitory Peptides Derived from Legume Seeds Proteins

© 2020 by Nova Science Publishers, Inc. All rights reserved.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. Bioactive food peptides are encrypted within the sequence of food proteins but can be released during food processing (by enzymatic hydrolysis or fermentation) or during gastrointestinal transit. Among bioactive food peptides, those with antihypertensive activity are receiving special attention due to the high prevalence of hypertension. These angiotensin-converting enzyme (ACE)-inhibitory peptides are derived from many food proteins, especially legume seeds proteins. The aim of this work is to describe the structure/activity relationship of ACEinhibitory peptides, as well as their bioavailability, physiological effects on hypertension demonstrated by both in vitro and in vivo assays and the main legumes used to obtain them. Finally, current reported strategies for incorporation of antihypertensive peptides into foods and their effects on both availability and activity are also discussed.

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