Munn, Melissa2015-10-132015-10-132013-05https://hdl.handle.net/11299/174818University of Minnesota M.S. thesis. May 2013. Major: Nutrition. Advisor: Carrie Earthman. 1 computer file (PDF); ix, 104 pages.Hypertension is a chronic, often asymptomatic, and highly prevalent cardiovascular disorder. Medications prescribed to lower blood pressure in hypertensive individuals are successful but are not without side effects or associated costs that render these agents inconvenient to patients. Furthermore, from a public health standpoint, a proactive approach to preventing or delaying progression into a hypertensive state in at-risk individuals is promising. Researchers have discovered bioactivity in peptides derived from food protein sources and the observed potential for blood pressure lowering effects through ACE inhibition has fueled further interest. This thesis focuses on the potential use of dairy- and soy- derived bioactive peptides in lowering blood pressure through ACE inhibition. Chapter 1 provides an overview of hypertension, including its prevalence, clinical definition, associated risk factors, and potential contributors to its complex pathophysiology, as well as current medications and a brief introduction to the use of bioactive peptides in a functional food. Chapter 2 presents a systematic review of the literature, with a strong emphasis on in vivo animal and human studies regarding the blood pressure lowering potential of dairy- and soy- derived bioactive peptides. Chapter 3 shares the findings of our study on the acute effects of whey- and soy- derived bioactive peptides administered in the form of a cookie to overweight, prehypertensive men and postmenopausal women. Finally, this thesis is concluded with a brief summary provided in Chapter 4.enACEbioactivedairyhypertensionpeptidessoyThesis or Dissertation