Introduction</h5> Hypertension is a major risk factor for cardiovascular disease (CVD) and renal dysfunction, and as a leading cause of death worldwide, is associated with 7.1 million deaths per year  . A healthy diet is an important element in the primary prevention and management of hypertension  . The development of dairy-based functional foods for blood pressure (BP) management has been of major interest in the past years. Milk peptides have been shown to lower BP in many clinical trials, and have been extensively reviewed [3–6] . Indeed, small milk peptides with hydrophobic and aromatic amino acid residues have been targeted for the development of functional foods inhibiting angiotensin-converting enzyme (ACE) activity—a key enzyme involved in BP regulation. Milk fat globule membrane (MFGM) components, found in large quantities in buttermilk, have been of growing interest over the past years because of their unique nutritional properties  . However, no study has yet investigated the antihypertensive potential of MFGM proteins from buttermilk. The aim of this study was to investigate for the first time the effects of buttermilk consumption on BP and on the markers of the renin–angiotensin–aldosterone (RAS) system in normotensive patients.</P>Materials and methods</h5> Participants</h5> White men
Nutrition – Elsevier
Published: Jan 1, 2014
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