A recent study in Canada has discovered that proteins contained in yellow garden peas seem to assist in lowering hypertension. Also, they can delay, control, or even prevent kidney disease.

High blood pressure is a major risk for chronic kidney disease, which is believed to be an issue for an estimated 13% of adults in America. Known to be tough for doctors to treat, kidney disease claims the lives of many as a result of cardiovascular complications and can progress to a level of severity that requires life saving kidney dialysis or a transplant.

A group of medical researchers was searching for a way to affect blood pressure in these patients, and focused their approach on the possible effect of yellow peas, a vegetable we know to be a low fat, cholesterol free source of vitamins, protein and fiber.

What the researchers did was use a complex process of protein purification to activate a normally dormant benefit from yellow peas. In this work a mix of proteins found in yellow garden peas, called “pea protein hydrolysate” was produced and fed to kidney diseased rats.

After eight weeks had passed, the blood pressure in the treated rats dropped by 20% in comparison to the blood pressure of a group of kidney diseased rats who hadn’t been treated.

The researchers thought that was a pretty substantial improvement, and were pleased to see no obvious unfavorable side effects for the treated rats. Unfortunately, the making of of this protein available to humans isn’t a simple thing. The protein would have to be combined with enzymes in order for it to take the form of a food additive or nutritional supplement.

Trials in people are being undertaken right now, and should these prove successful, the protein could be available in pharmacies in three years time.