Flaxseed proteins may have blood pressure lowering potential
By Stephen Daniells, 30-Mar-2009
Related topics: Research, Proteins, peptides, amino acids, Cardiovascular health

Proteins from flaxseed may reduce blood pressure and potentially reduce the risk of cardiovascular disease, suggests new research from Canada.

According to findings published online in the Journal of Functional Foods, flaxseed meal contains peptide amino acid sequences that may be exploited as potential food sources for lowering blood pressure based on their angiotensin converting enzyme (ACE)-inhibitory activity.


ACE inhibitors work by inhibiting the conversion of angiotensin I to the potent vasoconstrictor, angiotensin II, thereby improving blood flow and blood pressure.


“The results of this study clearly indicate that flaxseed protein hydrolysates possess potential as a food source of anti-hypertensive agents,” wrote the researchers, led by Rotimi Aluko from the University of Manitoba.


“This will contribute towards increased value-added utilization of flaxseed meal, currently a low-value by-product of the oilseed processing industry,” they added.


High blood pressure (hypertension),defined as having a systolic and diastolic blood pressure (BP) greater than 140 and 90 mmHg, is a major risk factor for cardiovascular disease (CVD) - a disease that causes almost 50 per cent of deaths in Europe, and reported to cost the EU economy an estimated €169bn ($202bn) per year.


Study details


The Manitoba-based researchers prepared different protein hydrolysates using different enzymes, including pepsin, ficin, trypsin, papain, thermolysin, pancreatin and Alcalase.


The ACE-inhibitory activity was then tested in vitro using N-(3-[2-furyl]acryloyl)-phenylalanylglycylglycine, and the hydrolysate from thermolysin and the cationic peptide fraction from Alcalase “showing the most potent activity”, said the researchers.