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Nutrients 2018, 10(9), 1259; https://doi.org/10.3390/nu10091259

ACEI-Inhibitory Peptides Naturally Generated in Meat and Meat Products and Their Health Relevance

Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna, Valencia, Spain
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Received: 31 July 2018 / Revised: 1 September 2018 / Accepted: 3 September 2018 / Published: 7 September 2018
(This article belongs to the Special Issue Impact of Bioactive Peptides on Human Health)
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Abstract

Meat and meat products have been described as a very good source of angiotensin I converting enzyme (ACEI)-inhibitory peptides. The generation of bioactive peptides can occur through the action of endogenous muscular enzymes during processing, gastrointestinal digestion, or by using commercial enzymes in laboratory or industry under controlled conditions. Studies of bioavailability are necessary in order to prove the positive health effect of bioactive peptides in the body as they should resist gastrointestinal digestion, cross the intestinal barrier, and reach blood stream and target organs. However, in order to better understand their effect, interactions, and bioavailability, it is necessary to consider food matrix interactions and continue the development of quantitative methodologies in order to obtain more data that will enable advances in the field of bioactive peptides and the determination of their influence on health. View Full-Text
Keywords: meat; peptides; antihypertensive; peptidomics meat; peptides; antihypertensive; peptidomics
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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Mora, L.; Gallego, M.; Toldrá, F. ACEI-Inhibitory Peptides Naturally Generated in Meat and Meat Products and Their Health Relevance. Nutrients 2018, 10, 1259.

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