Egg white protein hydrolysate reduces blood pressure, improves vascular relaxation and modifies aortic angiotensin II receptors expression in spontaneously hypertensive rats

Egg white protein hydrolysate reduces blood pressure, improves vascular relaxation and modifies aortic angiotensin II receptors expression in spontaneously hypertensive rats

Angiotensin converting enzyme (ACE) inhibitory peptides from egg have demonstrated reduction of blood pressure (BP) in vivo. In this study we evaluated the effects of egg white hydrolysate (EWH) prepared by thermolysin and pepsin in spontaneously hypertensive rats (SHRs). Fourteen to sixteen week ol...

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Bibliographic Details
Main Authors: Forough Jahandideh, Subhadeep Chakrabarti, Kaustav Majumder, Qiyi Li, Sareh Panahi, Jude S. Morton, Sandra T. Davidge, Jianping Wu
Format: Article
Language:English
Published: Elsevier 2016-12-01
Series:Journal of Functional Foods
Subjects:
Angiotensin II receptors
Blood pressure
Egg white hydrolysate
Spontaneously hypertensive rat
Vascular function
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464616303322

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http://www.sciencedirect.com/science/article/pii/S1756464616303322

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