ZHU Zeyang, LI Rong, YUAN Ziyi, et al. Mechanism, Preparation, Evaluation and Related Research Progress of Plant-derived Antihypertensive Peptides[J]. Science and Technology of Food Industry, 2022, 43(18): 501−508. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022030069.
Citation: ZHU Zeyang, LI Rong, YUAN Ziyi, et al. Mechanism, Preparation, Evaluation and Related Research Progress of Plant-derived Antihypertensive Peptides[J]. Science and Technology of Food Industry, 2022, 43(18): 501−508. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022030069.

Mechanism, Preparation, Evaluation and Related Research Progress of Plant-derived Antihypertensive Peptides

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  • Received Date: March 06, 2022
  • Available Online: July 19, 2022
  • With the development of economy in China, the prevalence of hypertension has shown a high incidence trend. Although drug therapy can effectively reduce blood pressure, obvious side effects were observed after long-term use. Dietary regulation is an important method to alleviate and assist the treatment of hypertension. Plant-derived antihypertensive peptides have attracted more and more attention of scientists worldwide because of their obvious efficacy, nature and non-toxic side effects. In view of the research progress of food field on plant-derived antihypertensive peptides in recent years, this paper summarizes the mechanism, preparation methods and efficacy evaluation methods of plant-derived antihypertensive peptides, and further focused on the research progress of antihypertensive peptides in plant-derived foods such as wheat, corn, soybean and rice. It would provide reference for the further research of plant-derived antihypertensive peptides in the future.
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