While searching for a natural agent to help optimize blood pressure, researchers hydrolyzed (or split) the milk protein known as casein and isolated the C12 peptide. Clinical studies now show that the C12 peptide is a natural ACE inhibitor that has specific blood pressure-lowering effects (Karaki H et al 1990).
A small study conducted in the United States demonstrated C12 peptide’s effectiveness in helping to normalize high blood pressure. This randomized, double-blind, placebo-controlled, crossover study examined 10 men and women (average age, 50 years) who had an average blood pressure of 152/98 mm Hg and were not taking antihypertensive medications. Each subject took a placebo for 6 days and then a single dose of either 200 mg or 400 mg C12 peptide. Blood pressure was monitored via a small blood pressure unit that each subject wore throughout the day. In the 200-mg and 400-mg treatment groups, systolic pressure declined significantly by an average of 2.4 mm Hg and 4.5 mm Hg, respectively, while diastolic pressure dropped by an average of 4.4 mm Hg and 6.5 mm Hg, respectively (Townsend RR et al 2004). The study results demonstrate that the C12 peptide has a notable impact on blood pressure after only a single dose.
A Japanese study sought to evaluate the longer-term benefits of supplementing with the C12 peptide. Eighteen mildly hypertensive subjects, with a mean blood pressure of 141/99 mm Hg, received 200 mg/day of the C12 peptide for 4 weeks. The researchers recorded significant reductions—4.6 mm Hg in systolic blood pressure and 6.6 mm Hg in diastolic blood pressure. Blood pressure declined gradually over the 4-week study period. A gradual decline is indicative of a healthy decline, as opposed to a dramatic drop that could cause dizziness or fainting. When treatment was halted, the subjects’ blood pressure began to return to the baseline levels that were recorded prior to treatment. The researchers also observed that the C12 peptide appears to have long-lasting effects. Even 2 weeks after treatment ended, diastolic blood pressure levels were still significantly lower than at baseline levels (Sekiya S et al 1992). No unfavorable side effects were reported.
Soy is a high-protein, low-fat food derived from soybean. Protein comprises nearly half its calories, and carbohydrate and fat roughly equal the other half. Soy holds only a trace amount of saturated fat and no cholesterol. In search of a natural approach to treating high blood pressure, a recent study addressed the effects of increased dietary soy protein on blood pressure. Researchers confirmed previous studies that showed higher intake of vegetable protein lowers blood pressure (He J et al 2005).
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