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By Pedro Adrian Aredes-Fernandez, Maria Jose Rodriguez-Vaquero, Gisselle Raquel Apud, María Gilda Stivala

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1985). Contribution l’etude de la degradation de l’acide L-malique par les bactéries lactiques isolées du vin: Effet stimulant des autolysats de levures. Vitis. 24, 59–74. , (2007). Biochemistry of oxidative stress. Biochem. Soc. Trans. 35, 1147-1150. , (2012). Bioactive peptides from marine processing waste and shellfish. J. Funct. Foods. 4(1), 6–24. , (2007). Food-derived peptides with biological activity: from research to food applications. Curr Opin Biotechnol. 18(2), 163-169. , (2014). Evaluating molecular mechanism of hypotensive peptides interactions with Renin and Angiotensin converting enzyme.

2007). Epidemiological evidence indicates that the moderate consumption of wines reduces the incidence of coronary heart disease (CHD), atherosclerosis and platelet aggregation (Tedesco et al. 2000). 40 M. J. Rodríguez-Vaquero, S. M. Sosa-Marmol, M. G. Stivala et al. This greater protection may be due to the phenolic components of wines, which are particularly abundant in the red wine, since they behave as reactive oxygen species-scavengers and metal-chelators. The heart health benefits of polyphenols can be explained by the ―French paradox,‖ a phrase popularized by Renaud and Lorgeril in the 1990s.

However they also cause adverse side effects, such as cough, allergic reactions, taste disturbances, and skin rashes. Thus, the exploration of safe and natural ACE inhibitors like phytochemicals including polyphenols has gained attention as antihypertensive agents (Li et al. 2013; Suzuki et al. 2006). A large number of polyphenols including phenolic acids (Zhao et al. 2011) have been assessed for their antihypertensive and ACE inhibitory potential. Actis-Goretta et al. (2006) demonstrated certain ACE inhibitory potential of various wine phenolic compounds including gallic acid, chlorogenic acid and caffeic acid.

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