Antioxidant activity of peptides obtained from porcine myofibrillar proteins by protease treatment.

By Ai Saiga, S. Tanabe, T. Nishimura. Journal of Agricultural and Food Chemistry, 2003

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Antioxidant activity of predigested protein obtained from a range of farmed edible insects (2017, background): “This leads to the oxidation of unsaturated fatty acids and other oxidative damage (Saiga et al., 2003).”
Protein oxidation in muscle foods: a review. (2011, background): “It is noteworthy that MP could act as redox-active compounds and therefore protects themselves and other food components, such as lipids, from oxidative reactions [7, 66].”
The possible roles of food-derived bioactive peptides in reducing the risk of cardiovascular disease. (2008, background): “Some peptides derived from hydrolyzed food proteins exert antioxidant activities against enzymatic (lipoxygenase-mediated) and nonenzymatic peroxidation of lipids and essential fatty acids [49,76–78].”