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Bioactive Natural Constituents from Food Sources - Potential Use in Hypertension Prevention and Treatment

文献类型： 外文期刊

作者： Huang, Wu-Yang 1 ; Davidge, Sandra T. 3 ; Wu, Jianping 2 ;

作者机构： 1.Jiangsu Acad Agr Sci, Dept Funct Food & Bioact Cpds, Inst Agrofood Sci & Technol, Nanjing, Jiangsu, Peoples R China

2.Univ Alberta, Dept Agr Food & Nutr Sci, Fac Agr Life & Environm Sci, Edmonton, AB T6G 2P5, Canada

3.Univ Alberta, Dept Obstet Gynecol & Physiol, Fac Med & Dent, Edmonton, AB T6G 2S2, Canada

关键词： Hypertension prevention;food sources;bioactive constituents;ACE inhibitor;antihypertensive effect

期刊名称：CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION （ 影响因子：11.176； 五年影响因子：11.193 ）

ISSN： 1040-8398

年卷期： 2013 年 53 卷 6 期

页码：

收录情况： SCI

摘要： Prevention and management of hypertension are the major public health challenges worldwide. Uncontrolled high blood pressure may lead to a shortened life expectancy and a higher morbidity due to a high risk of cardiovascular complications such as coronary heart disease (which leads to heart attack) and stroke, congestive heart failure, heart rhythm irregularities, and kidney failure etc. In recent years, it has been recognized that many dietary constituents may contribute to human cardiovascular health. There has been an increased focus on identifying these natural components of foods, describing their physiological activities and mechanisms of actions. Grain, vegetables, fruits, milk, cheese, meat, chicken, egg, fish, soybean, tea, wine, mushrooms, and lactic acid bacteria are various food sources with potential antihypertensive effects. Their main bioactive constituents include angiotensin I-converting enzyme (ACE) inhibitory peptides, vitamins C and E, flavonoids, flavanols, cathecins, anthocyanins, phenolic acids, polyphenols, tannins, resveratrol, polysaccharides, fiber, saponin, sterols, as well as K, Ca, and P. They may reduce blood pressure by different mechanisms, such as ACE inhibition effect, antioxidant, vasodilatory, opiate-like, Ca2+ channel blocking, and chymase inhibitory activities. These functional foods may provide new therapeutic applications for hypertension prevention and treatment, and contribute to a healthy cardiovascular population. The present review summarizes the antihypertensive food sources and their bioactive constituents, as well as physiological mechanisms of dietary products, especially focusing on ACE inhibitory activity.

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[1]Antihypertensive activity of Rosa rugosa Thunb. flowers: Angiotensin I converting enzyme inhibitor. Xie, Yajing,Zhang, Wei,Xie, Yajing. 2012

[2]Purification of a Novel Angiotensin I-Converting Enzyme (ACE) Inhibitory Peptide with an Antihypertensive Effect from Loach (Misgurnus anguillicaudatus). Li, Ying,Sun, Yi,Zeng, Xiaoxiong,Li, Ying,Zhou, Jianzhong,Huang, Kaihong. 2012

[3]Malvidin and its Glycosides from Vaccinium ashei Improve Endothelial Function by Anti-inflammatory and Angiotensin I-Converting Enzyme Inhibitory Effects. Huang, Wu-Yang,Wang, Xing-Na,Wang, Jing,Sui, Zhong-Quan. 2018

[4]Quercetin, Hyperin, and Chlorogenic Acid Improve Endothelial Function by Antioxidant, Antiinflammatory, and ACE Inhibitory Effects. Huang, Wu-Yang,Fu, Lin,Li, Chun-Yang,Huang, Wu-Yang,Fu, Lin,Xu, Li-Ping.

[5]Anti-inflammatory and Angiotensin I-Converting Enzyme Inhibitory of Malvidin and its Glycosides from Vaccinium Ashei. Han WU,Zheng YAN,Wu-yang HUANG. 2018

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