Gorgonzola Cheese and Hypertension

15 March 2016



Gorgonzola Cheese and Hypertension

During cheese-making and curing of Gorgonzola, an important degradation of milk proteins takes place. The hydrolysis of casein and of serum proteins may result in the formation of free peptides that, according to some researches, can carry out a biological activity of various nature with mechanisms that are still being studied as they are not yet completely clear, namely the so called “bioactive peptides”.

Some of such peptides for instance have an opioid-like activity and perform a regulating effect of gastro-intestinal functions. Other peptides, originating from caseins have been proven active as anti-hypertension and anti-thrombosis factors. And some others seem to perform an immune-stimulating action. Finally, by means of gastro-intestinal proteases, and in particular trypsin, numerous phosphorylated peptides are released in vitro and in vivo and they are useful to transport calcium.

Some recent and suggestive hypothesis regarding blue cheeses in general. Their consumption seems to have a positive impact on the lipoproteic turnover, the plasma lipidic profile, the blood parameters and, in general, the inflammatory condition of the organism. Innovative lab techniques have detected several peptides in the composition of these cheeses, namely small proteins that are able to inhibit some enzymes involved in the blood pressure regulation.

Of course we cannot define Gorgonzola cheese as a medicine, however, it is undoubtedly useful for a balanced diet.