One of the main risks of cardiovascular disease is hypertension, which is commonly treated with [angiotensin converting enzyme-] ACE-inhibitor drugs. Because these drugs may have unpleasant side effects such as coughing, taste alteration, and skin rashes, many research studies aim to find a food derived alternative from ACE-inhibitory peptides. These could then be introduced into functional foods or produced as dietary supplements. Active peptides have already been obtained from milk proteins, and a few from plant seeds. This study looks at legumes such as lupins, chickpeas, lentils, and peas, among others.

The most promising results of obtaining protein hydrolysates from pulses were found with lupin trials. However, this work has shown that “some plant proteins may become a valuable source of ACE-inhibitory peptides, which in the future may be used for the formulation of functional foods or dietary supplements for the prevention or treatment of hypertension.” Studies like these can reveal the potential of using protein isolates from pulses in the application of natural dietary supplementation, helping to avoid the unpleasant side effects of some prescription medications.

Boschin G, Scigliuolo GM, Resta D, Arnoldi A. ACE-inhibitory activity of enzymatic protein hydrolysates from lupin and other legumes. Food Chem 2014;145:34-40.

Summarized by the NDSU Extension Service.