Antihypertensive Peptides from Marine Sources

Hypertension is a global health concern, estimated to affect up to 30% of the adult population in developed and developing countries. It is a major controllable risk factor associated with cardiovascular diseases (CVDs). Food proteins contain biologically active peptides within their primary sequence, including peptides with potential antihypertensive capabilities. There is significant scope for these natural antihypertensive agents to aid in the prevention of hypertension as functional food ingredients. For a peptide to be considered "antihypertensive" it must significantly reduce blood pressure in vivo. A number of animal and human intervention studies report hypotensive effects from the use of protein hydrolysates and peptides from marine sources. While many different mechanisms may be associated with the antihypertensive effects of these peptides, the most studied involve angiotensin-converting enzyme (ACE) inhibition. Ongoing challenges to the application of hypotensive peptides include the development of food-grade peptide enrichment strategies, detailed characterization of the organoleptic and physicochemical properties of the peptides/hydrolysates, and the need to obtain regulatory approval for specific health claims.