Egg-protein derived peptides with antihypertensive activity

Abstract

Enzymatic hydrolysis of food proteins can release peptides able to exert different biological activities. Among the bioactive peptides known so far, those with blood-pressure-lowering effects are receiving special attention due to the prevalence and importance of hypertension in the Western population. Eggs are broadly recognised as a very valuable source of proteins for human nutrition and are now known to contain many substances with biological functions beyond basic nutrition. A review on biological activities of proteins and peptides derived from egg components was recently published (Kovacs-Nolan et al. 2005). This chapter discusses the production and effects of antihypertensive peptides described so far as arising from egg proteins.