The development of agricultural products as well as the industrialization of food production have led to dramatic lifestyle changes, particularly in dietary patterns, which in turn has increased the occurrence of chronic diseases and hypertension. In order to help overcome this, the food industry has developed functional milk products. Milk products, particularly fermented milk containing probiotics, are popular. Probiotics may promote gut health, reduce allergenicity, increase the bio-accessibility of fats/proteins in foods, and lower blood pressure because they contain poly-amines and bioactive peptides. Bioactive peptides have been shown to lower the risk of hypertension and cancer. Herein, we discuss the potential role of fermented milk as a functional drink acting against hypertension. However, longer-term research studies are necessary to evaluate the role of fermented milk drinks in supporting human health.
- Angiotensin converting enzyme
- Anti-hypertensive peptides
- Blood pressure
- Fermented milk
ASJC Scopus subject areas
- Biochemistry, Genetics and Molecular Biology(all)
- Obstetrics and Gynaecology