Table 1.

IC₅₀ values and bioactive peptide sequences of investigated legumes against ACE activity.

Source	Type of Legume	Method	Molecule Indicating IC50 Value	IC50 Value	Sequences
[14]	Soy	Hydrolysis	Di- and tripeptides	3.4 µM 4.4 µM 4.6 µM 5.2 µM 5.4 µM 6.7 µM	LSW LW LEF LNF IVF LLF
[15]	Pea	Fermentation + digestion	Fraction	64.04 µg/ml	KEDDEEEEQGEEE
[16]	Faba bean	Fermentation + digestion	Fraction	1.01 mg/mL	DALEPDNRIESEGGLIETWNPNNRQ, FEEPQQSEQGEGR, GSRQEEDEDEDE, WMYNDQDIPVINNQLDQMP, RGEDEDDKEKRHSQKGES, RLNIGSSSSPDIYNPQAGR
[17]	Common bean	Fermentation	Fraction	0.2 µg/mL	INEGSLLLPH and FVVAEQAGNEEGFE
				0.36 µg/ml	NEGSLLLPH, SGGGGGGVAGAATASR, GSGGGGGGGFGGPRR, GGYQGGGYGG NSGGGYGNRG, GGSGGGGGSSSGRRP, GDTVTVEFDTFLSR
[19]	Soy isolated protein	Fermentation + proteolysis	U/D	U/D	IAKKLVLP, PDIGGFGC, PPNNNPASPSFSSSS, GPKALPII IIRCTGC
[20]	Lentil	Hydrolysis with high pressure atmosphere	U/D	U/D	DLPVLRWLKL, SRSDQDNPFIF, REQIEELRRL, DLAIPVNRPGQLQ, DLAIPVNRPGQLQSF and more
[21]	Lentil flour	Digestion	Fraction	0.0197 mg/mL	KLRT, TLHGMV, VNRLM

U/D—undefined.