植物源性降压肽作用机制、制备与评价方式及相关研究进展

随着我国经济的发展，高血压患病率呈现高发趋势。药物治疗虽能有效降低血压，但长期服用存在明显副作用。饮食调控是缓解和辅助治疗高血压的重要手段，植物源性降压肽因功效明显且天然、无毒副作用，在世界范围内越来越引起科学家的关注。针对近年来植物源性降压肽在食品领域的研究进展，本文总结了植物源性降压肽的作用机理、制备方法和功效评价方法，进一步重点综述了植物源性食物如小麦、玉米、大豆、大米中降压肽的研究进展，为今后植物源性降压肽的进一步研究提供参考。

Mechanism,Preparation, Evaluation and Related Research Progress of Plant-derived Antihypertensive Peptides

With the development of economy in China, the prevalence of hypertension has shown a high incidence trend. Although drug therapy can effectively reduce blood pressure, obvious side effects were observed after long-term use. Dietary regulation is an important method to alleviate and assist the treatment of hypertension. Plant-derived antihypertensive peptides have attracted more and more attention of scientists worldwide because of their obvious efficacy, nature and non-toxic side effects. In view of the research progress of food field on plant-derived antihypertensive peptides in recent years, this paper summarizes the mechanism, preparation methods and efficacy evaluation methods of plant-derived antihypertensive peptides, and further focused on the research progress of antihypertensive peptides in plant-derived foods such as wheat, corn, soybean and rice. It would provide reference for the further research of plant-derived antihypertensive peptides in the future.