Generation of ACE inhibitory dipeptides by pork muscle dipeptidyl peptidases I and III

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Título:	Generation of ACE inhibitory dipeptides by pork muscle dipeptidyl peptidases I and III
Autor:	Sentandreu, Miguel Angel CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCID
Palabras clave:	Angiotensis Converting Enzyme Inhibitors Dipeptidyl peptidases
Fecha de publicación:	7-ago-2005
Editor:	American Meat Science Association
Citación:	51st International Congress of Meat Science & Technology. Baltimore, August 7-12, 2005.
Resumen:	The proteolytic action of dipeptidyl peptidases I and III along the processing of dry-cured ham can generate dipeptides which, some of them, are able to considerably inhibit the activity of angiotensin-I converting enzyme. This could help to maintain an adequate systolic blood pressure even if dry-cured ham is present in the diet. This would be specially positive for hypertensive population from countries like Spain, having great tradition in consumption of dry-cured meat products
URI:	http://hdl.handle.net/10261/3036
Aparece en las colecciones:	(IATA) Comunicaciones congresos