Some milk peptides can help lower blood pressure and therefore reduce the risk of cardiovascular disease, according to a recent study from China.
Researchers from China's Soochow and Peking Universities have estimated the effectiveness of IPP and VPP tripeptides in milk in reducing blood pressure in pre-hypertensive and hypertensive patients. It was therefore found that the specific tripeptides lead to a decrease of 4.8mmHg and 2.2mmHg in systolic and diastolic pressure respectively. According to the researchers themselves, the results of this study are of great importance for public health, as hypertension is a very common condition in developed countries.
Even a small reduction in blood pressure is beneficial in reducing the risk of developing cardiovascular diseases.
The mechanism by which these specific tripeptides are thought to work is by improving blood circulation and therefore blood pressure levels.
However, it should be noted that Full Fat Fresh Milk as well as other Full-Fat dairy products, such as Full-Fat yoghurt and cheese, in addition to these tripeptides, it may contain saturated fat or salt, ingredients that are burdensome for those suffering from hypertension, therefore it is recommended to choose low-fat products.