FILIPINOS may have more reasons to enjoy a bowl of “bulalo” soup.
In a new study conducted by the American Chemical Society, drinking bone broth which is a recent fad in other countries, could help fight inflammation, eases joint pain and promotes gut health.
They found that simmering animal bones in water releases collagen and other proteins into the broth that may have health benefits, although more research is needed to validate these claims. The benefits may be especially true on dry-cured ham bones that contain peptides which could have cardioprotective effects.
During cooking and digestion, proteins from animal bones can be broken down into smaller pieces, or peptides, that have different properties than the intact protein. For example, some peptides from collagen act as antioxidants or inhibitors of disease-related enzymes.
The researchers found that the bone peptides in dry-cured ham, most of which were derived from collagen and hemoglobin proteins, inhibited the enzymes even after heating and simulated digestion. In fact, these treatments released additional bioactive peptides, suggesting that the use of ham bones to make broths and stews could have a positive impact on cardiovascular health. (American Chemical Society)