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Is there a place for functional food in prevention of hypertension?

Functional food is a whole, fortified, enriched or enhanced food that provides health benefits beyond its nutritive content ; from reduction of inflammation, antioxidative, immunomodulatory and metabolic effects to decreasing the risk of cancer and cardiovascular diseases. Some of the proposed and investigated active components that may have antihypertensive properties are polyunsaturated fatty acids (PUFAs), peptides from egg-whites and chicken meat, and various microalgi and legumes. Blocking or blunting the renin-angiotensin system components seems as the best investigated antihypertensive effect of functional food. Microalgae diatoms have PUFAs with antioxidative potential and with high potential of inhibition of the angiotensin-converting enzyme (ACE). High intake of seafood rich in PUFAs is inversely associated with hypertension in children. A novel peptide, AEYLCEAC with high ACE inhibitory activity from oyster (Crassostrea gigas) hydrolysates in vivo effectively reduced diastolic and systolic blood pressure in hypertensive rats. The peptide VL-9 from a primarily red alga was a non-competitive inhibition of ACE. The blood pressure lowering activity of egg white hydrolysate (EWH) in spontaneously hypertensive rats (SHR) occurs due to the downregulation of aortic AT1R expression, while peptide ITKPNDVYS from EWH showed the potent effect by lowering the level of AT1R in A7r5 cells. ACE inhibitors generated from EWH proteins have recently become the most well-known subclass of bioactive peptides. For example, EWH peptide, HLFGPPGKKDPV, is a high non-competitive ACE inhibitor, and exhibits an antihypertensive effect in SHRs. Egg white-derived peptide QIGLF has significant in vivo antihypertensive activity, possibly by inhibiting Na+ reabsorption and oxidative stress, restoring gap junction and tight junction, by inhibiting renal inflammation, promoting natriuresis, and regulating renal nitric oxide production. Finally, chicken muscle protein V-F ameliorates TNFα-induced endothelial inflammation and oxidative stress. In conclusion, investigation of peptides from functional food with antihypertensive properties are exciting new venue of research, but requires a number of controlled randomized experimental trials in humans to provide proof of concept.

functional food, hypertension, n-3 PUFAs, ACE, egg white peptides

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