Hypertension， as a worldwide health problem， affects people from all walks of life. In recent years， antihypertensive peptides from food have become a research hotspot because of their efficacy and non-toxic side effects. Marine species account for about half of the world's biodiversity， in which the protein is an important raw material for the preparation of bio-active peptides. This paper aimed to review angiotensin converting enzyme inhibition mechanism， antihypertensive peptide structure-activity relationships， the source and preparation of antihypertensive peptide， and summary the existing problems and development trends in production， which was expected to provide a strong theoretical basis for the development and utilization of antihypertensive peptides derived marine sources in the future.