Chicken soup for the blood
Wednesday, 15 October, 2008
Scientists from a Japanese food company have found that proteins derived from chicken legs and feet are able to lower blood pressure.
Previous studies have shown that chicken breast contains certain collagen proteins that mimic the effects of angiotensin I-converting enzyme (ACE) inhibitors, a common medication for high blood pressure and hypertension.
The levels of these proteins in chicken breasts have proved too low for practical use as a functional food. In a new study by scientists from the Nippon Meat Packers company, however, peptides extracted from chicken legs and feet may be a better source.
The study, published in the American Chemical Society’s Journal of Agricultural and Food Chemistry, found four peptides with ACE-inhibitory effects on rat models of high blood pressure.
The researchers, led by Ai Saiga, conclude that by incorporating chicken soup or other foods that show a similar effect, such as soya beans, wheat and salmon, may help normalise blood pressure.
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