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- Title
Antihypertensive effects of condiments prepared from fermented legumes: A review.
- Authors
Law, G. Y.; Chong, L. C.; Tang, Y. Q.
- Abstract
The prevalence of hypertension has been increasing over the years. Thus, dietary guidelines focusing on the reduction of daily sodium intake are introduced. The association between the intake of condiments, one of the major sources of dietary sodium, and the prevalence of hypertension has been investigated. Regardless of high sodium content, condiments prepared from fermented legumes exert antihypertensive effects instead of increasing the risk of hypertension. Considering the hypotensive potency of legume-based condiments, modifications including reduction or removal of sodium content, incorporation of high protein fermentation substrate, changing of fermentation conditions, and selection of different microbial strains have been carried out to enhance their antihypertensive effects. The elevated antihypertensive activity of legume-based condiments is mainly associated with the increment of angiotensin-converting enzyme (ACE) inhibitory peptides formed during fermentation. The precise mechanisms of legume-based condiments in regulating blood pressure are complex and yet to be validated. Considering the antihypertensive potential of legume-based condiments, the present review paper aimed to summarise and elaborate their antihypertensive effects.
- Subjects
LEGUMES; CONDIMENTS; ANGIOTENSIN converting enzyme; BLOOD pressure; DIETARY sodium
- Publication
International Food Research Journal, 2024, Vol 31, Issue 1, p1
- ISSN
1985-4668
- Publication type
Article
- DOI
10.47836/ifrj.31.1.01