Processed dietary plants demonstrate broad capacity for angiotensin converting enzyme and angiotensin II receptor binding inhibition in vitro

Abstract

While the consumption of fruit and vegetables is protective against cardiovascular disease, the relative efficacy of specific plants is poorly substantiated. In addition, although most plants are consumed in a ‘processed’ state (i.e., including cooking), the bioactivity of processed forms of plants is also generally unknown. Effects on elements of the renin-angiotensin system (RAS) were studied in a selection of 131 dietary plant species, fungi or varietals, across 44 families, after standardised processing. Products were tested for in vitro inhibition of angiotensin converting enzyme (ACE) and of angiotensin II (AngII) binding to its receptor (AT1R). The results indicated that ACE inhibition activity was weakly correlated with AngII to AT1R inhibition and that ACE inhibitory activity was positively correlated with total polyphenolic content. These results highlight that processed forms of dietary plants exhibit broad capacity for in vitro modulation of RAS. Furthermore, considering the extensive ACE inhibitory activity reported for peptides derived from many dietary proteins, this implicates broad potential for RAS regulation by several dietary factors. With RAS elements also known to function in the gastro-intestinal (GI) tract, there is a need to understand the physiological role of dietary factors on GI function, blood pressure regulation and salt excretion.

Keywords

• Plant extract
• Food
• Cooking
• Angiotensin converting enzyme
• Inhibition
• Receptor blocking