High blood pressure (hypertension), defined as having a systolic and diastolic pressure greater than 140 and 90 mmHg, respectively, is a major risk factor for cardiovascular disease – the leading cause of death in developed nations. Rotimi E. Aluko, from the University of Manitoba (Canada), and colleagues extracted a protein from the yellow garden pea and manufactured a purified extract. The team fed rats genetically predisposed to hypertension the protein extract at doses of 100 and 200 mg per kg of body weight, which resulted in a 19 mmHg drop in systolic blood pressure. As well, the team noted that the protein extract inhibited the activity of angiotensin converting enzyme (ACE) by 20%, thereby improving blood flow and blood pressure. The researchers then conducted a human study, involving seven subjects ages 30 to 55 years, to whom 1.5 or 3 g of the protein extract was administered for three weeks. At the end of the study period, the subjects experienced an average 6 mmHg reduction in systolic blood pressure.