A new study has shown that Bone Broth made from dry-cured ham bones may be beneficial for cardiovascular health because ham bones contain peptides that could have cardioprotective effects.The study has been published in the Journal of Agriculture and Food Chemistry.
Drinking bone broth is a recent diet fad that proponents claim fights inflammation, eases joint pain and promotes gut health. Simmering animal bones in water releases collagen and other proteins into the broth that may have health benefits, although more research is needed to validate these claims.
The interest in using food byproducts as a source of bioactive peptides has increased significantly in the recent years. During cooking and digestion, proteins from animal bones can be broken down into smaller pieces, or peptides, that have different properties than the intact protein. For example, some peptides from collagen act as antioxidants or inhibitors of disease-related enzymes.
To see if Spanish dry-cured ham bones could be a source of beneficial peptides, Leticia Mora and colleagues ground up the bones and simulated conditions of cooking and human digestion. Then, they examined whether the bone samples could block the activities of several enzymes involved in cardiovascular disease.The goal of this work was to determine the presence and stability of peptides showing angiotensin I-converting enzyme (ACE-I), endothelin-converting enzyme (ECE), dipeptidyl peptidase-IV (DPP-IV), and platelet-activating factor-acetylhydrolase (PAF-AH) inhibitory activity derived from dry-cured ham bones, which could exert cardiovascular health benefits.
The mass spectrometry analysis revealed a notable degradation of hemoglobin-derived peptides after simulated digestion, and the release of a large number of dipeptides that may have contributed to the observed bioactivities
The researchers found that the bone peptides, most of which were derived from collagen and hemoglobin proteins, inhibited the enzymes even after heating and simulated digestion. In fact, these treatments released additional bioactive peptides, suggesting that the use of ham bones to make broths and stews could have a positive impact on cardiovascular health.
For more details click on the link: DOI: 10.1021/acs.jafc.8b05888