Food-derived peptidic antioxidants: A review of their production, assessment, and potential applications
By A. Samaranayaka, E. Li-Chan. 2011
724 citations recorded by the source corpus.
Antioxidant properties of food-derived peptides have been described in an increasing number of studies in recent years. Consequently, these peptides are being considered as potential sources to control various oxidative processes in the human body as well as in food. It is however difficult to compare results from various studies due to the diversity of in vitro assay systems and inconsistency in the conditions used to evaluate antioxidative capacity of peptides and protein hydrolysates. Further, specific assays and biomarkers are yet to be established to confirm their bioactive potential. This review summarizes the literature on food sources and methods of antioxidative peptide production, and the reported efficacies and mechanisms of their action. Furthermore, it presents a critical evaluation of methods used for assessing antioxidative activity of peptides. Examples of promising applications of these peptides in food, nutraceuticals and cosmeceuticals are also discussed with an insight to the future research needs.
Subfields: Insect Science, Molecular Biology, Physiology
View Paper: https://www.semanticscholar.org/paper/7d54ed0c14358f27cec549d6631db507fe9ecb5f
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In Molecular Biology
Citations in the corpus
- The Structure-Activity Relationship of the Antioxidant Peptides from Natural Proteins (2016, methodology): “His residues are credited with strong radical scavenging activity in oxidative reactions, especially for enzyme-catalyzed reactions, due to the presence of an imidazole ring as an important proton donor [3].”
- Use of Proteomics and Peptidomics Methods in Food Bioactive Peptide Science and Engineering (2012, background): “[76], Samaranayaka and Li-Chan [165] and Kunda et al.”