Bioactive Peptides
By E. Daliri, Deog Hwan Oh, Byong-hee Lee. Foods, 2017
766 citations recorded by the source corpus.
The increased consumer awareness of the health promoting effects of functional foods and nutraceuticals is the driving force of the functional food and nutraceutical market. Bioactive peptides are known for their high tissue affinity, specificity and efficiency in promoting health. For this reason, the search for food-derived bioactive peptides has increased exponentially. Over the years, many potential bioactive peptides from food have been documented; yet, obstacles such as the need to establish optimal conditions for industrial scale production and the absence of well-designed clinical trials to provide robust evidence for proving health claims continue to exist. Other important factors such as the possibility of allergenicity, cytotoxicity and the stability of the peptides during gastrointestinal digestion would need to be addressed. This review discusses our current knowledge on the health effects of food-derived bioactive peptides, their processing methods and challenges in their development.
Subfields: Insect Science, Molecular Biology, Public Health, Environmental and Occupational Health
View Paper: https://www.semanticscholar.org/paper/5432762db05d1b0c19aaf92297df0857c1650579
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Citations in the corpus
- Insect and fish by-products as sustainable alternatives to conventional animal proteins in animal nutrition (2020, background): “In hydrolysates obtained from shrimp shell discard, significant antioxidant activity was found, showing their potential application in aquafeeds (Ambigaipalan and Shahidi 2017).”
- Bioactive peptides: A review (2017, background): “Bioactive Peptides (BP) (Shahidi and Zhong, 2008; Sharma et al., 2011; Walther and Sieber, 2011) have been defined as specific protein fragments that have a positive impact on body functions or conditions and may influence health (Kitts and Weiler, 2003).”