A Canadian study has found that the proteins in the yellow garden pea appear to assist in lowering hypertension. Furthermore, they may delay and control kidney disease, and perhaps even prevent it.
High blood pressure poses a significant risk for chronic kidney disease, which is believed to affect an estimated 13% of adults in America. Difficult to treat, kidney disease claims many lives as a result of cardiovascular complications and often progresses to a level of severity that requires life saving kidney dialysis or a transplant.
A team of researchers, underwritten by several government entities, was searching for a way to affect blood pressure in these patients, and concentrated their approach on the possible effect of yellow peas, a vegetable we know to be a free from cholesterol source of fiber, vitamins and protein.
What the researchers did was utilize a complicated process of protein purification to activate a normally dormant benefit from yellow peas. In this work a mixture of yellow garden pea proteins, called "pea protein hydrolysate" was created and given to rats that had kidney disease.
After the passing of eight weeks, the blood pressure of these rats dropped by around 20% compared with the blood pressure of a group of kidney diseased rats who hadn't been treated.
Researchers think that's a fairly considerable improvement, and were pleased to see no obvious adverse effects from the pea protein. Unfortunately, to make such a product available on a large scale isn't an easy task. The protein would have to be combined with enzymes so that it could take the form of a nutritional supplement or food additive.
Trials in people are being undertaken right now, and if these prove successful, the protein may be available in pharmacies in two to three years.
High blood pressure poses a significant risk for chronic kidney disease, which is believed to affect an estimated 13% of adults in America. Difficult to treat, kidney disease claims many lives as a result of cardiovascular complications and often progresses to a level of severity that requires life saving kidney dialysis or a transplant.
A team of researchers, underwritten by several government entities, was searching for a way to affect blood pressure in these patients, and concentrated their approach on the possible effect of yellow peas, a vegetable we know to be a free from cholesterol source of fiber, vitamins and protein.
What the researchers did was utilize a complicated process of protein purification to activate a normally dormant benefit from yellow peas. In this work a mixture of yellow garden pea proteins, called "pea protein hydrolysate" was created and given to rats that had kidney disease.
After the passing of eight weeks, the blood pressure of these rats dropped by around 20% compared with the blood pressure of a group of kidney diseased rats who hadn't been treated.
Researchers think that's a fairly considerable improvement, and were pleased to see no obvious adverse effects from the pea protein. Unfortunately, to make such a product available on a large scale isn't an easy task. The protein would have to be combined with enzymes so that it could take the form of a nutritional supplement or food additive.
Trials in people are being undertaken right now, and if these prove successful, the protein may be available in pharmacies in two to three years.
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