Potency of Protein Cocoa Beans as Food Bioactive Precursor to Prevent Hypertension. (September 2019)

• Record Type: Journal Article
• Authors: Haliza, W; Purwani, E Y; Fardiaz, D; Thenawidjaja, M
• Is Part Of: IOP conference series. Volume 309(2019)
• Publication Date: 2019-09
• Subjects: Earth sciences -- Periodicals; Environmental sciences -- Congresses; Environmental sciences -- Periodicals; 550.5
• DOI: 10.1088/1755-1315/309/1/012049
• Languages: English
• ISSNs: 1755-1307

Abstract

Abstract: Cocoa beans are superior plantation commodity in Indonesia. The fermentation practice on cocoa beans process has a very important role not only to produce quality seeds but also bioactive peptides. Proteolysis that occurs during cocoa fermentation can produce peptide fragments that have health benefits, such as antihypertension. Hypertension is a major risk factor for cardiovascular diseases and has an important impact on public health. Scientific research gathered strong evidence about the role of cocoa beans peptide involved in biochemical pathways in the control of blood pressure that is endothelin converting enzyme systems. This paper describes the current literature that explain potency of protein cocoa beans in action on angiotensin converting enzyme inhibition, that might antihypertensive effects of biologically active peptides from cocoa beans.