Alcalase-Based Chickpea (Cicer arietinum L.) Protein Hydrolysates Efficiently Reduce Systolic Blood Pressure in Spontaneously Hypertensive Rats.
Scientists optimized chickpea protein hydrolysates for hypotensive effects in vivo, showing promising results for functional food development and clinical trials. Optimized hydrolysis conditions produced a hypotensive effect lasting at least 7 hours post-supplementation.
- Figueroa-Salcido OG et al (2024).
- Foods.
- PubMed:
- 38672889