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dc.contributor.authorCeldrán de Haro, Francisco Miguel
dc.contributor.authorToldrá, Fidel
dc.contributor.authorMontoro García, Silvia
dc.contributor.authorZafrilla Rentero, María Pilar
dc.contributor.authorPiñero de Armas, Juan José
dc.contributor.authorTejada Portero, Luis
dc.contributor.authorAbellán Alemán, José
dc.date.accessioned2018-05-17T15:50:03Z
dc.date.available2018-05-17T15:50:03Z
dc.date.issued2017
dc.identifier.otherhttps://doi.org/10.1016/j.jff.2017.09.012
dc.identifier.urihttp://hdl.handle.net/10952/3219
dc.description.abstractEstablishing health effects of bioactive compounds from dry-cured meat is an active area of clinical research. The present study aims to investigate whether consuming dry-cured ham with biopeptides, among other bioactive compounds, modifies blood pressure (BP) and improves other risk factors for cardiovascular disease in humans. This two-arm, cross-over, randomised controlled trial involved 38 healthy subjects with pre-hypertension. Participants received 80 g/day dry-cured pork ham or 100 g/day cooked ham (control product). A daily intake of 80 g dry-cured ham did not impair BP or 24 h sodium excretion. Total cholesterol, LDL and basal glucose levels dropped after dry-cured ham consumption (p = 0.00019, p = 0.021 and p = 0.014, respectively). Cooked ham did not affect any of the clinical and biochemical markers. Dry-cured ham components could exert a plethora of activities over the cardiovascular system including lipid and glucose metabolism. Additional studies are needed to confirm the effects of dry-cured meat biopeptides on diverse risk factors in pathological conditions.es
dc.language.isoenes
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectDry-cured hames
dc.subjectBioactive peptideses
dc.subjectHypertensiones
dc.subjectACE inhibitiones
dc.subjectCardiovascular risk factorses
dc.titleEffects of dry-cured ham rich in bioactive peptides on cardiovascular health: A randomized controlled triales
dc.typearticlees
dc.rights.accessRightsopenAccesses
dc.journal.titleJournal of Functional Foodses
dc.volume.number38es
dc.description.disciplineCiencias de la Alimentaciónes
dc.description.disciplineFarmaciaes
dc.description.disciplineMedicinaes


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Attribution-NonCommercial-NoDerivatives 4.0 Internacional
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivatives 4.0 Internacional