In the past year bone broth—the result of simmering animal bones with herbs and vegetables for anywhere between 20 minutes and 20 hours—has been lauded as a superfood, promoted as a Hollywood diet and linked to benefits like better gut health and stronger joints. Now, research out of Spain is proving at least some of those claims are true.
Inverse reported Jan. 16 that Leticia Mora-Soler, PhD, and her team at the Valencia Institute of Agrochemistry and Food Technology confirmed at least two cardioprotective peptides in dry-cured ham bones survive the cooking and digestion process to benefit consumers’ health.
Mora-Soler and colleagues tracked ACE-I peptides, ECE inhibitors, PAF-AH inhibitors and DPP-IV inhibitory peptides in 50 grams of ham bones they boiled in water for either 20 minutes or an hour.
“The ACE-I, ECE, DPP-IV and PAF-AH inhibitory activity of these peptides is directly related with antihypertensive, antidiabetic and antithrombotic activities, all of them affecting the cardiovascular system,” she told Inverse.
Mora-Soler said ACE-I and DPP-IV peptides remained stable throughout the heating process and through simulated in vitro gastrointestinal digestion, but the other two peptides didn’t. She said her team’s results suggest using ham bones in soups and stews while cooking at home could have a positive impact on consumers’ heart health and possibly reduce high blood pressure.
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