Research progress of protein hydrolysates in prevention of atherosclerosis

  • LIU Hui ,
  • LI Bo
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  • (College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China)

Received date: 2020-07-08

  Revised date: 2020-07-21

  Online published: 2020-12-11

Abstract

The prevalence of cardiovascular diseases in China is on the rise. Atherosclerosis (AS) is the main cause of coronary heart disease, stroke, cerebral infarction and other diseases. Therefore, the prevention of AS is particularly important. Although the commonly used aspirin and statins can alleviate the formation of AS to a certain extent, long-term intake of these medicines may lead to complications such as massive hemorrhage and myalgia. Previous studies have found that a variety of food derived protein hydrolysates have the effect of preventing AS, which are safe, effective, readily available and easily absorbed. It is expected as a long-time dietary supplement in the primary or secondary prevention of AS. This review summarizes the different pathological theories of AS formation, as well as recent studies on the prevention of AS by protein hydrolysates based on different pathological theories in vitro and in vivo, and the research status and prospects of protein hydrolysates in the prevention and treatment of AS was discussed.

Cite this article

LIU Hui , LI Bo . Research progress of protein hydrolysates in prevention of atherosclerosis[J]. Food and Fermentation Industries, 2020 , 46(21) : 253 -261 . DOI: 10.13995/j.cnki.11-1802/ts.024993

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