Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Valyl-Prolyl-Proline (VPP) is a tripeptide derived from milk proteins, particularly casein, and has been studied for its potential antihypertensive effects. The scientific interest in VPP primarily centers on its ability to inhibit angiotensin-converting enzyme (ACE), which plays a key role in regulating blood pressure by controlling the conversion of angiotensin I to the vasoconstrictor angiotensin II. Several animal studies have demonstrated that VPP can lower blood pressure in spontaneously hypertensive rats. Human clinical trials, though limited in size and duration, have also reported modest but statistically significant reductions in systolic and diastolic blood pressure among subjects with mild hypertension or prehypertension who consumed fermented milk products containing VPP and related peptides. For example, a landmark randomized, placebo-controlled trial published in the American Journal of Clinical Nutrition (2004) showed a reduction in systolic blood pressure by approximately 4 mmHg after 8 weeks of daily VPP-enriched milk consumption. Meta-analyses suggest the effect is small but reproducible, with greater response in Asian populations compared to European cohorts. However, the overall quality of evidence is moderate due to heterogeneity in study design, populations, and peptide dosing. Thus, while VPP has a plausible mechanism and some clinical support for its use in managing mild hypertension, it is not universally endorsed as a first-line therapy, and more robust trials are needed.

More about Valyl-Prolyl-Proline
More about Hypertension

Other ingredients used for Hypertension

Other health conditions supported by Valyl-Prolyl-Proline

Products containing Valyl-Prolyl-Proline