Effects of Peptides Derived From Fermented Milk on Blood Pressure Regulation System in Healthy Volunteers.
- Conditions
- Healthy
- Registration Number
- NCT00399737
- Lead Sponsor
- Assistance Publique - H么pitaux de Paris
- Brief Summary
Several milk proteins are precursors of peptides, released during fermentation, which possess various biochemical and physiological properties. Among them, some peptides have been reported to inhibit angiotensin-converting enzyme (ACE) in vitro (an enzyme implicated in blood pressure regulation) and to lower blood pressure (BP). in hypertensive rats and in a small sample of patients with hypertension. One possible mechanism for the BP lowering effect is inhibition of ACE. Prior investigating BP lowering effect of these peptides in a large cohort of hypertensive patients, it is necessary to assess in depth their potency to inhibit ACE in vivo in humans and to compare it to that induced by a well-known ACE inhibitor.
- Detailed Description
Not available
Recruitment & Eligibility
- Status
- TERMINATED
- Sex
- Male
- Target Recruitment
- 12
- Healthy male volunteers
- aged between 18 and 35 years
- informed written consent
Not provided
Study & Design
- Study Type
- INTERVENTIONAL
- Study Design
- SINGLE_GROUP
- Primary Outcome Measures
Name Time Method ACE activity
- Secondary Outcome Measures
Name Time Method kinetics/dynamics
Trial Locations
- Locations (1)
Clinical Investigation Center 920, H么pital Europ茅en Georges Pompidou
馃嚝馃嚪Paris, France