Antihypertensive effect of peptides naturally generated during Iberian dry-cured ham processing

Food Res Int. 2015 Dec:78:71-78. doi: 10.1016/j.foodres.2015.11.005. Epub 2015 Nov 6.

Authors

Leticia Mora¹, Elizabeth Escudero¹, Keizo Arihara², Fidel Toldrá³

Affiliations

¹ Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Avenida Agustín Escardino, 7, 46980 Paterna, Valencia, Spain.
² Faculty of Animal Science, School of Veterinary Medicine and Animal Sciences, Kitasato University, Towada-shi 0348628, Japan.
³ Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Avenida Agustín Escardino, 7, 46980 Paterna, Valencia, Spain. Electronic address: ftoldra@iata.csic.es.

PMID: 28433319
DOI: 10.1016/j.foodres.2015.11.005

No abstract available

Keywords: ACE-inhibitory peptides; Antihypertensive effect; Iberian ham; Mass spectrometry.