SearchSkip to Search Results
- 5Majumder, Kaustav
- 3Wu, Jianping
- 2Chakrabarti, Subhadeep
- 2Davidge, Sandra T.
- 2Kaufman, Susan
- 2Morton, Jude S.
Hypertension afflicts ~22% of Canadian adults and 80% of the Canadian population over the age of 65. Due to the inevitable side effects associated with drug use, there is increasing interest in developing functional foods or natural health products as an alternative for the prevention and...
Beneficial effects of simulated gastro-intestinal digests of fried egg and its fractions on blood pressure, plasma lipids and oxidative stress in spontaneously hypertensive ratsDownload
Background We have previously characterized several antihypertensive peptides in simulated digests of cooked eggs and showed blood pressure lowering property of fried whole egg digest. However, the long-term effects of this hydrolysate and its fractions on blood pressure are not known. Therefore,...
Background There is a growing interest in using functional food components as therapy for cardiovascular diseases such as hypertension. We have previously characterized a tri-peptide IRW (Ile-Arg-Trp) from egg white protein ovotransferrin; this peptide showed anti-inflammatory, anti-oxidant and...
Molecular targets of antihypertensive peptides: Understanding the mechanisms of action based on the pathophysiology of hypertensionDownload
There is growing interest in using functional foods or nutraceuticals for the prevention and treatment of hypertension or high blood pressure. Although numerous preventive and therapeutic pharmacological interventions are available on the market, unfortunately, many patients still suffer from...
Many bioactive peptides have been reported from various food proteins through the conventional activity-guided-purification approach; however, the rationale behind the selection of conditions for the production of the bioactive peptides has not been extensively explored. The purposes of the study...