An analysis of current protein research, published in the journal Nutrition, concludes that some proteins in milk, known as peptides, may lower high blood pressure.
The authors looked at two specific peptides (amino acids grouped together) in milk: isoleucine-proline-proline (IPP) and valine-proline-proline (VPP).
Researchers found these peptides seemed to reduce systolic blood pressure by 4.8 mmHg and diastolic blood pressure by 2.2 mmHg. This effect seemed more pronounced in people who already had high blood pressure (defined as over 140 mmHg systolic and over 90 mmHg diastolic).
It is thought that peptides IPP and VPP may decrease blood pressure by inhibiting the production of angiotensin II, a powerful vasoconstrictor in the body. Vasoconstrictors like angiostensin II cause blood vessels to tighten, or constrict, thereby increasing blood pressure. If the enzyme needed to produce angiostensin II, called an agiostensin-converting enzyme (ACE), can be blocked, that can stop the increase in blood pressure. The authors in this Nutrition analysis suggest that IPP and VPP from milk may do just that.
What does this mean for those of us taking supplemental whey protein? It's good news, because whey protein is derived from milk.
For those of us taking Aminogen with our protein, the news is even better. First, we already know from clinical research that adding Aminogen to whey reduces c-reactive protein, a marker of cardiac inflammation, by 10%.
Second, research has shown that adding Aminogen to whey significantly increases ACE inhibition. The peptides created by adding Aminogen to whey increased ACE inhibition by 99% in vitro. In other words, Aminogen seems to enhance whey's ability to decrease blood pressure.
So, my analysis:
Whey(milk proteins) = potential reduction in blood pressure = good.
Whey + Aminogen = proven cardiovascular benefits = enhances absorption and effects of whey = more of what's good.
