Cardiovascular Benefits of Dairy Proteins...

Dairy-Souce Proteins, Peptides,Amino Acids Valuable For Helping
Support Cardiovascular Health,According to New Reports.

A combination of milk proteins may reduce hardening of the arteries, says a new study
from Finland that support the cardiovascular benefits of the dairy peptides.

The combination of isoleucyl-prolyl-proline (IPP) and valyl-prolyl-proline (VPP) were
found to reduce arterial stiffness and enhancing the function of the cells lining blood vessels (endothelial cells) in people with hypertension, according
to results published in the European Journal of Clinical Nutrition.

About one billion people worldwide suffer from high blood pressure
(hypertension), defined as having a systolic and diastolic blood
pressure (BP) greater than 140 and 90 mmHg. It is a major risk
factor for cardiovascular disease (CVD) - a disease that causes
almost 50 per cent of deaths in Europe.

The results fit with wider heart health benefits of the ingredients.
A meta-analysis from Chinese scientists and published in Nutrition
pooled data from the trials showed that the milk tripeptides were
associated with a 4.8 mmHg reduction in systolic blood pressure
and a 2.2 mmHg reduction in diastolic blood pressure.

Study details...
Researchers from Valio and the Univeristy of Helsinki recruited 89
people with hypertension and randomly assigned them to receive a
low dose of tripeptides (5 mg/day) for 12 weeks, followed by a high
dose (50 mg/day) for a further 12 weeks, or placebo.

t the end of the study, arterial stiffness, measured as augmentation
index (AIx), decreased in the peptide group by 1.53 per cent, while
it increased in the placebo group, report the researchers.

On the other hand, no changes in endothelial function were observed
between the groups. The researchers note that the action of the
peptides may be linked to the 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.

"Another mechanism that must be considered is the fact that the
functional stiffness of the large arteries is affected by the distensive
effect that blood pressure exerts on the arterial walls," they wrote.

"Given that both systolic and diastolic blood pressure diminished
in the intervention group, AIx reduction could to some extent be
explained by lowered blood pressure. In any case, regardless of
the underlying mechanism, reduced arterial stiffness is beneficial
to cardiovascular health by reducing cardiac after load and central
systolic augmentation."

Source: European Journal of Clinical Nutrition Published online
"Long-term intervention with Lactobacillus helveticus fermented
milk reduces augmentation index in hypertensive subjects"