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Objective To describe the current scientific evidence of food-derived bioactive peptides and their angiotensin-converting enzyme inhibiting effect. Methods Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) were followed. We searched MEDLINE (through PubMed) and Science Direct databases to identify studies assessing food-derived bioactive peptides and angiotensin-converting enzyme-inhibiting effects. The evidence was organized and presented using tables and narrative synthesis. Results We identified 11 peptides with the best antihypertensive potential: RDGGYCC, LRLESF, FHAPWK, and LVLPG from plants; LSGYGP, ITT, VISDEDGVTH, ATT, and LWHTH from animals; and ALGRV and SPQW from fungi, which demonstrated their antihypertensive potential in vitro and in vivo. Conclusion Overall, food-derived bioactive peptides with hypertensive activity were identified, which shows a promising field as a therapeutic alternative to conventional pharmacological treatments.

Arterial hypertension is a public health problem and one of the most prevalent chronic diseases worldwide, with a considerable impact on the cardiovascular and renal systems, constituting the leading preventable risk factor for premature death and disability worldwide. Modern pharmacological regimens for the treatment of hypertension include the use of Thiazide diuretic, angiotensin-converting enzyme inhibitors, angiotensin II receptor blockers, β-blocker, or calcium channel blockers; Despite the vast therapeutic arsenal that exists, therapeutic failures occur due to a lack of medication adherence, due to the plethora of adverse effects derived from these substances, giving rise to a focus on finding new therapeutic approaches such as bioactive peptides from food. This review aimed to identify the main peptides from foods with antihypertensive activity described in studies published in the last five years (between 2017 to 2021). The review of 23 studies allowed us to identify the peptides with the best antihypertensive potential; these included: RDGGYCC, LRLESF, FHAPWK, and LVLPG from foods of plant origin; LSGYGP, ITT, VISDEDGVTH, ATT, and LWHTH of animal origin; and ALGRV and SPQW derived from fungi.