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Milk and milk‐derived peptides combat against hypertension and vascular dysfunction: a review
Author(s) -
Siltari Aino,
Vapaatalo Heikki,
Korpela Riitta
Publication year - 2019
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14056
Subject(s) - tripeptide , blood pressure , fermented milk products , epidemiology , medicine , casein , dairy industry , intensive care medicine , physiology , environmental health , food science , endocrinology , biology , biochemistry , peptide , lactic acid , genetics , bacteria
Summary Epidemiological studies have revealed that consumption of milk and fermented dairy products is inversely associated with elevated blood pressure and with many of the risk factors of the metabolic syndrome. Previously, calcium was thought to be behind this phenomenon, but during the last 20 years, convincing evidence emerging from experimental, epidemiological and intervention studies has highlighted the important role of the small peptides formed during fermentation processes. This review provides an overview of the potential blood pressure lowering components present in dairy products with a special focus on casein‐derived tripeptides.