Blood Pressure Lowering Effect of Dietary Integration With Grana Padano Cheese in Hypertensive Patients

Dairy Products as Source of Angiotensin-I-Converting Enzyme-Inhibitory (Ace-I) Peptides

“…The antihypertensive effect of fermented milk products was widely demonstrated by Sipola et al [9] in rats and it was confirmed by Seppo et al [10] and Jauhiainen et al [11] in mildly hypertensive human subjects. Crippa et al [12] showed that a daily dietary integration for 2 months with 30 g of Grana Padano cheese (typical Italian cowmilk cheese) effectively reduced blood pressure (146/91 vs. 134/83 mm Hg, before and after treatment, respectively) in hypertensive patients. Moreover, it has been demonstrated that the antihypertensive activity of protein-derived peptides is in close synergy with the milk components: Jauhiainen et al [13] reported that fermented milk product containing ACE-I peptides, but no pure ACE-I peptides in drinking water, attenuated the development of hypertension in an animal model.…”