Citation
Law, G. Y. and Chong, L. C. and Tang, Y. Q. (2024) Antihypertensive effects of condiments prepared from fermented legumes: a review. International Food Research Journal (Malaysia), 31. pp. 1-19. ISSN 2231 7546
Abstract
The prevalence of hypertension has been increasing over the years. Thus, dietary guidelines focusing on the reduction of daily sodium intake are introduced. The association between the intake of condiments, one of the major sources of dietary sodium, and the prevalence of hypertension has been investigated. Regardless of high sodium content, condiments prepared from fermented legumes exert antihypertensive effects instead of increasing the risk of hypertension. Considering the hypotensive potency of legume-based condiments, modifications including reduction or removal of sodium content, incorporation of high protein fermentation substrate, changing of fermentation conditions, and selection of different microbial strains have been carried out to enhance their antihypertensive effects. The elevated antihypertensive activity of legume-based condiments is mainly associated with the increment of angiotensin-converting enzyme (ACE) inhibitory peptides formed during fermentation. The precise mechanisms of legume-based condiments in regulating blood pressure are complex and yet to be validated. Considering the antihypertensive potential of legume-based condiments, the present review paper aimed to summarise and elaborate their antihypertensive effects.
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Abstract
The prevalence of hypertension has been increasing over the years. Thus, dietary guidelines focusing on the reduction of daily sodium intake are introduced. The association between the intake of condiments, one of the major sources of dietary sodium, and the prevalence of hypertension has been investigated. Regardless of high sodium content, condiments prepared from fermented legumes exert antihypertensive effects instead of increasing the risk of hypertension. Considering the hypotensive potency of legume-based condiments, modifications including reduction or removal of sodium content, incorporation of high protein fermentation substrate, changing of fermentation conditions, and selection of different microbial strains have been carried out to enhance their antihypertensive effects. The elevated antihypertensive activity of legume-based condiments is mainly associated with the increment of angiotensin-converting enzyme (ACE) inhibitory peptides formed during fermentation. The precise mechanisms of legume-based condiments in regulating blood pressure are complex and yet to be validated. Considering the antihypertensive potential of legume-based condiments, the present review paper aimed to summarise and elaborate their antihypertensive effects.
Additional Metadata
| Item Type: | Article |
|---|---|
| AGROVOC Term: | legumes |
| AGROVOC Term: | fermented foods |
| AGROVOC Term: | sodium |
| AGROVOC Term: | research |
| AGROVOC Term: | nutritive value |
| AGROVOC Term: | human health |
| AGROVOC Term: | dietary guidelines |
| AGROVOC Term: | antihypertensive agents |
| Geographical Term: | Malaysia |
| Uncontrolled Keywords: | legume-based,condiment,antihypertensive,sodium-reduction |
| Depositing User: | Nor Hasnita Abdul Samat |
| Date Deposited: | 29 Apr 2025 01:20 |
| Last Modified: | 29 Apr 2025 01:20 |
| URI: | http://webagris.upm.edu.my/id/eprint/1802 |
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