Dairy
products have been associated with potential control of hypertension. Components with
anti-hypertensive activity include:
- Calcium
- Peptides derived from whey proteins
- Casein phosphopetides
- Fermented dairy products
Milk derived peptides have been shown to have strong inhibition of
Angiotensin I converting enzyme (ACE inhibitors)
Go to "Some highlights of the 2000 IFT
meetings" to see abstracts of presentations relating to hypertension and whey
peptides.
Biozate, a whey protein hyrolysate, has been reported to be effective in animal triasl
(http://www.nutrasolutions.com/clinicalresearch/hypertension01.html)
References relating dairy
components to the reduction of hypertension. |
