Antihypertensive Peptides from Animal Proteins

  • Z. F. BhatEmail author
  • Susan Mason
  • James D. Morton
  • Alaa El-Din A. Bekhit
  • Hina F. Bhat
Reference work entry
Part of the Reference Series in Phytochemistry book series (RSP)


Hypertension is considered a major health problem throughout the world among adults, adolescents, as well as children and several preventive and therapeutic interventions are available. In addition to the pharmaceutical drugs and lifestyle changes, significant milestones have been achieved in the past decades in the identification of bioactive peptides from animal proteins with useful antihypertensive activities. The antihypertensive properties of these peptides are attributed to several mechanisms ranging from mineral-binding, opioid-like and antithrombotic properties to inhibition of ACE (angiotensin-converting enzyme). ACE-inhibitory peptides are the most widely studied bioactive peptides with promising potential in hypertension management. In addition to milk and dairy products, which are the major sources of antihypertensive peptides, a remarkable increase has been observed in the documentation of peptides from other animal proteins, such as meat, with demonstrated in vitro and in vivo antihypertensive properties. Numerous opportunities exist in the global market for the development of novel food products and additives based on these antihypertensive peptides for the dietary management of hypertension. This chapter reviews the antihypertensive peptides derived from meat proteins and examines their possible role as a functional ingredient in foods for the management of hypertension.


Antihypertensive peptides ACE-inhibitory peptides Muscle proteins Connective tissue proteins Aging Meat products 


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Copyright information

© Springer Nature Switzerland AG 2019

Authors and Affiliations

  • Z. F. Bhat
    • 1
    Email author
  • Susan Mason
    • 2
  • James D. Morton
    • 2
  • Alaa El-Din A. Bekhit
    • 3
  • Hina F. Bhat
    • 4
  1. 1.Division of Livestock Products Technology, Faculty of Veterinary Sciences and Animal HusbandrySher-e-Kashmir University of Agricultural Sciences and Technology of JammuJammuIndia
  2. 2.Department of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life SciencesLincoln UniversityChristchurchNew Zealand
  3. 3.Department of Food SciencesUniversity of OtagoDunedinNew Zealand
  4. 4.Division of BiotechnologySher-e-Kashmir University of Agricultural Sciences and Technology of KashmirShuhama, Alusteng, Srinagar, Jammu and KashmirIndia

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