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High blood pressure increases the risk of developing cardiovascular diseases such as arteriosclerosis, stroke and myocardial infarction. Angiotensin I-converting enzyme (ACE, dipeptidylcarboxypeptidase, EC 3.4.15.1) is a multifunctional, zinc-containing enzyme found in different tissues (Bougatef et al., 2010). Via the rennin-angiotensin system, ACE plays an important physiological role in regulating blood pressure by converting angiotensin I into the powerful vasoconstrictor angiotensin II and inactivating the vasodilator bradykinin. ACE inhibition mainly produces a hypotensive effect, but can also influence regulatory systems involved in immune defense and nervous system activity (Haque et al., 2009). Commercial ACE-inhibitors are widely used to control high blood pressure, but can have serious side-effects. Natural ACE-inhibitory peptides are a promising treatment alternative because they do not produce side-effects, although they are less potent (Cao et al., 2010). Oxidation is a vital process in organisms and food stuffs. Oxidative metabolism is essential for cell survival but produces free radicals and other reactive oxygen species (ROS) which can cause oxidative changes. An excess of free radicals can overwhelm protective enzymes such as superoxide dismutase, catalase and peroxidase, causing destruction and lethal cellular effects (e.g., apoptosis) through oxidization of membrane lipids, cellular proteins, DNA, and enzymes which shut down cellular processes (Haque et al., 2009). Synthetic antioxidants such as butylatedhydroxyanisole (BHA) and butylatedhydroxytoluene (BHT) are used as food additives and preservatives. Antioxidant activity in these synthetic antioxidants is stronger than that found in natural compounds such as -tocopherol and ascorbic acid, but they are strictly regulated due to their potential health hazards. Interest in the development and use of natural antioxidants as an alternative to synthetics has grown steadily; for instance, hydrolyzed proteins from many animal and plant sources have recently been found to exhibit antioxidant activity (Lee et al., 2010). Native to southern Mexico, chia (Salvia hispanica) was a principal crop for ancient Mesoamerican cultures and has been under cultivation in the region for thousands of years. A recent evaluation of chia’s properties and possible uses showed that defatted chia seeds

Antihypertensive and Antioxidant Effects of Functional Foods Containing Chia (Salvia hispanica) Protein Hydrolysates