Food-derived bioactive peptides and their role in ameliorating hypertension and associated cardiovascular diseases

Advaita Ganguly, Kumakshi Sharma, Kaustav Majumder

Research output: Chapter in Book/Report/Conference proceedingChapter

30 Scopus citations


Non-communicable diseases including cardiovascular diseases (CVDs) and associated metabolic disorders are responsible for nearly 40 million deaths globally per year. Hypertension or high blood pressure (BP) is one of the primary reasons for the development of CVDs. A healthy nutritional strategy complementing with physical activity can substantially reduce high BP and prevent the occurrence of CVD-associated morbidity and mortality. Bioactive peptides currently are the next wave of the promising bench to clinic options for potential targeting chronic and acute health issues including hypertension. Peptides demonstrating anti-inflammatory, anti-oxidant, and angiotensin-converting enzyme-I inhibitory activity are widely studied for the amelioration of hypertension and associated CVDs. Isolating these potent bioactive peptides from different food sources is a promising endeavor toward nutraceutical based dietary management and prevention of hypertension. Understanding the pathophysiology of hypertension and the action mechanisms of the bioactive peptides would complement in designing and characterizing more potent peptides and suitable comprehensive dietary plans for the prevention of hypertension and associated CVDs.

Original languageEnglish (US)
Title of host publicationAdvances in Food and Nutrition Research
EditorsFidel Toldrá
PublisherAcademic Press Inc.
Number of pages43
ISBN (Print)9780128171714
StatePublished - 2019

Publication series

NameAdvances in Food and Nutrition Research
ISSN (Print)1043-4526


  • ACE inhibition
  • Angiotensin-II
  • Anti-inflammation
  • Anti-oxidant
  • Bioactive peptides
  • Cardiovascular diseases
  • Chronic inflammation
  • Hypertension
  • Oxidative stress
  • Peptide therapeutics
  • Renin-angiotensin system
  • Structural information

ASJC Scopus subject areas

  • Food Science


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