Instituto de Investigación en Ciencias de la Alimentación (CIAL) , Consejo Superior de Investigaciones Cientificas (CSIC)-Universidad Autónoma de Madrid (UAM) , Campus of International Excellence (CEI) UAM + CSIC, Nicolás Cabrera 9 , 28049 Madrid , Spain.
J Agric Food Chem. 2018 Sep 12;66(36):9384-9390. doi: 10.1021/acs.jafc.8b02603. Epub 2018 Aug 30.
Food-derived peptides with antihypertensive properties have received great interest during the past 30 years. There is solid evidence of the effect of various peptide sequences in clinical trials, but their use in preventive or therapeutic treatments is not extensive. There are certain issues, such as the bioavailability or the mechanism of action, that would need to be clarified to establish a direct cause/effect relationship between the administered molecule and the observed effect. This perspective emphasizes the advances in the study of antihypertensive peptides and proposes future research topics that might encourage industry and health policy to exploit these food constituents.
在过去的 30 年中，具有降血压特性的食物来源肽受到了极大的关注。各种肽序列在临床试验中的效果有确凿的证据，但它们在预防或治疗中的应用并不广泛。有一些问题，如生物利用度或作用机制，需要澄清，以建立给予的分子与观察到的效果之间的直接因果关系。本文观点强调了降压肽研究的进展，并提出了未来的研究课题，这可能会鼓励工业界和卫生政策利用这些食物成分。
