利用微量元素和发酵乳制品治疗高血压

IF 2.1 4区 农林科学
Muhammad Zohaib Aslam, Shumaila Firdos, Zhousi Li, Xiang Wang, Yangtai Liu, Xiaojie Qin, Shuo Yang, Yue Ma, Bolin Zhang, Qingli Dong
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引用次数: 0

摘要

摘要含有生物活性元素的食品可用于对抗高血压等心血管疾病。本文主要介绍了乳制品肽和植物微量元素对高血压两大病因的作用,如生物活性肽抑制血管紧张素转换酶(ACE)和抗氧化剂提高内皮一氧化氮(eNO)的利用率。本研究的主要目的是突出生物活性肽,并通过取代化学药物来生产安全的ACE抑制食品补充剂。从体外到临床试验,人们详细讨论了乳基生物活性肽的有效性,但数据不足以证明乳蛋白和肽替代药物的生物活性。需要更多的临床试验来为食品和制药行业生产ACE抑制肽提供具体的基础。这篇综述将有助于食品类降压药的工业化生产。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Managing hypertension by exploiting microelements and fermented dairy products
ABSTRACT Food containing bioactive elements can be exploited to combat cardiovascular diseases like hypertension. This article mainly focuses on the use of dairy peptides and microelements of plants against two major causes of hypertension, e.g. ACE (Angiotensin converting enzyme) inhibition with the help of bioactive peptides and improving endothelial Nitric Oxide (eNO) availability with the help of antioxidants. The main objective of this study is to highlight the bioactive peptides and give a way to produce safe ACE inhibitory food supplements by replacing chemical drugs. The efficiency of milk-based bioactive peptides is discussed in detail from in-vitro to clinical trials, but the data is insufficient to prove the bioactivity of milk protein and peptides to replace drugs. More clinical trials are needed to provide a concrete base for the food and pharmaceutical industry in producing ACE inhibitory peptides. This review will be helpful to produce food-based anti-hypertensive drugs industrially.
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来源期刊
Cyta-Journal of Food
Cyta-Journal of Food FOOD SCIENCE & TECHNOLOGY-
CiteScore
4.40
自引率
0.00%
发文量
37
期刊介绍: CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.
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