ANTICONTACTILE ACTION OF MESENTERIC PERIVASCULAR ADIPOSE TISSUE – THE PROTECTIVE ROLE OF EGG WHITE HYDROLYZATE IN HYPERTENSIVE DOCA-SALT RATS

Hypertension (HT) is a multifactorial chronic condition that affects vascular health by promoting increased oxidative stress and an inflammatory process mainly mediated by the overactivation of NADPH oxidase combined with the deregulation of the Renin-Angiotensin-Aldosterone System (RAAS). Egg White Hydrolysate (EWH) is a functional food with antihypertensive, antioxidant, and anti-inflammatory biological action arising from its bioactive peptides already demonstrated in models of spontaneous hypertension (SHR). However, Perivascular Mesenteric White Adipose Tissue (mPVAT), which controls vascular tone in mesenteric resistance arteries (MRA), loses its anticontractile action in HT.