Food‐Originating ACE Inhibitors, Including Antihypertensive Peptides, as Preventive Food Components in Blood Pressure Reduction
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- Anna Iwaniak
- Univ. of Warmia and Mazury in Olsztyn Faculty of Food Science, Chair of Food Biochemistry Pl. Cieszynski 1 10‐726 Olsztyn‐Kortowo Poland
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- Piotr Minkiewicz
- Univ. of Warmia and Mazury in Olsztyn Faculty of Food Science, Chair of Food Biochemistry Pl. Cieszynski 1 10‐726 Olsztyn‐Kortowo Poland
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- Małgorzata Darewicz
- Univ. of Warmia and Mazury in Olsztyn Faculty of Food Science, Chair of Food Biochemistry Pl. Cieszynski 1 10‐726 Olsztyn‐Kortowo Poland
説明
<jats:title>Abstract</jats:title><jats:p>This work is a literature overview on angiotensin‐converting enzyme (ACE) inhibitory/antihypertensive peptides in food protein sources. The following aspects related to peptides with the above‐mentioned bioactivity are discussed: (i) mechanism of action of ACE, (ii) the structural character of ACE inhibitors/antihypertensive peptide sequences determined by different methods, including quantitative structure–activity relationship studies, (iii) their food sources, (iv) absorption of peptides, (v) <jats:italic>in vitro</jats:italic> and <jats:italic>in vivo</jats:italic> approaches involved in the production and potential release of peptide ACE inhibitors as well as <jats:italic>in silico</jats:italic> methods applied in research concerning peptides.</jats:p>
収録刊行物
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- Comprehensive Reviews in Food Science and Food Safety
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Comprehensive Reviews in Food Science and Food Safety 13 (2), 114-134, 2014-02-21
Wiley