Effects of a Chicken Collagen Hydrolysate on the Circulation System in Subjects with Mild Hypertension or High-Normal Blood Pressure

Tomomi KOUGUCHI; Takashi OHMORI; Muneshige SHIMIZU; Yoshihisa TAKAHATA; Yoshiaki MAEYAMA; Takuya SUZUKI; Fumiki MORIMATSU; Soichi TANABE

doi:10.1271/bbb.120718

Food & Nutrition Science Regular Papers

Effects of a Chicken Collagen Hydrolysate on the Circulation System in Subjects with Mild Hypertension or High-Normal Blood Pressure

Tomomi KOUGUCHI, Takashi OHMORI, Muneshige SHIMIZU, Yoshihisa TAKAHATA, Yoshiaki MAEYAMA, Takuya SUZUKI, Fumiki MORIMATSU, Soichi TANABE

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Keywords: collagen peptides, circulation system, angiotensin converting enzyme (ACE)-inhibitory activity, brachial-ankle pulse wave velocity (baPWV), arterial stiffness

JOURNAL FREE ACCESS

2013 Volume 77 Issue 4 Pages 691-696

DOI https://doi.org/10.1271/bbb.120718

View "Advance Publication" version (April 7, 2013).

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Abstract

We investigated the effects of a chicken collagen hydrolysate (CCH) on the circulation system in humans. A total of 58 subjects with either mild hypertension (systolic blood pressure (SBP) of 140–159 mmHg or diastolic blood pressure (DBP) 90–99 mmHg) or high-normal blood pressure (SBP 130–139 mmHg or DBP 85–89 mmHg) were assigned to two groups, one involving a placebo and the other, the test food (including CCH of 2.9 g/d). The parameters related to each subject's circulation system were monitored over the study period of 18 weeks. The Δbrachial-ankle pulse wave velocity (baPWV), an indicator of arterial stiffness and marker of vascular damage, was significantly lower in the test food group than in the placebo group during the treatment period. The blood pressure in the test food group was also significantly lower than that in the placebo group, while the serum nitrogen oxide was higher in the test food group after the treatment. These results suggest that CCH exerted modulatory effects on the human circulation system.

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