The proteolytic action of dipeptidyl peptidases I and III along the processing of dry-cured ham can generate dipeptides which, some of them, are able to considerably inhibit the activity of angiotensin-I converting enzyme. This could help to maintain an adequate systolic blood pressure even if dry-cured ham is present in the diet. This would be specially positive for hypertensive population from countries like Spain, having great tradition in consumption of dry-cured meat products
I3P contract from the European Social Fund and by a Marie Curie grant (MERG-CT-2004-510652) from European Commision