The peptides are a type of molecules formed by the union of several amino acids linked peptidic. The way we can find natural products such as milk or some varieties of cheese, although at low concentrations.

Within the peptides, we can find the dairy peptides, some of which help to reduce blood pressure about respecting healthy lifestyles. The peptides derived from milk casein, a milk protein, and achieving lower blood pressure through a convertidota angiotensin enzyme (ACE). Within this group of peptides, there are the-Isoleucine Proline-Proline (known by its acronym, IPP), and Valine-Proline-Proline (PPV) that help to reduce blood pressure.

Operation of the peptides IPP AND PPV

The mechanism of action of these two peptides dairy is to reduce blood pressure through the inhibition of the angiotensin converting enzyme (ACE). This excess is part of the renin angiotensin system (RAS), a natural mechanism that helps regulate blood pressure of the body. The ACE converts angiotensin I, which is formed by the action of the system in the SAR process called angiotensinogenosis, angiotensin II. Angiotensin II is a powerful vasoconstrictor that reduces vasoconstriction of the arteries when the ACE is inhibited, as a result of this vasoconstriction, blood pressure is reduced.

Scientific demonstration

Many clinical studies have been conducted in humans with peptides dairy-Isoleucine Proline-Proline (IPP) and Valine-Proline-Proline (PPV). In the European population, clinical studies that included 6-7 mg IPP and PPV, have shown reductions of 1 to 4 mm Hg in diastolic tension and 2 to 7 mm Hg for systolic pressure when compared with placebo-treated patients. Similarly, studies in the Japanese population with a lower dose to the European (3.5 – 5.1 mg), show more lasting effects. This may be due to differences in the two populations when it comes to food or study design.

Studies have been conducted between normotensive, normotensive and hypertensive high-and moderate means, have shown that the greatest effects were reduced in subjects with blood pressure above 160/100 mmHg. In most studies, reduced blood pressure was observed after the daily consumption of dairy peptides and stability gained after 4-6 weeks.

The reduction of 3-5 mm Hg in systolic pressure was associated with a reduced risk of heart attack by 15% and 10% in heart disease. It should be borne in mind that hypertension is next to cholesterol, the main risk factor for cardiovascular disease. The World Health Organization (WHO) estimates that 7.1 million annual deaths caused by hypertension.

Sources: Saber Vivir

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