Food-derived peptides with biological activity: from research to food applications.
By R. Hartmann, H. Meisel. Current Opinion in Biotechnology, 2007
1,069 citations recorded by the source corpus.
Subfields: Insect Science, Molecular Biology, Public Health, Environmental and Occupational Health
View Paper: https://www.semanticscholar.org/paper/b5c96451b2e0c55b30136b6316c227a7e32bdd33
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Citations in the corpus
- Food-derived peptidic antioxidants: A review of their production, assessment, and potential applications (2011, background): “…food-derived peptides have been well established and several functional foods and natural health products are already available in the market (Hartmann & Meisel, 2007; Murray & Fitzgerald, 2007; Vercruysse, Camp, & Smagghe, 2005), only a limited number of studies have been conducted to date…”
- Food protein-derived bioactive peptides: production, processing, and potential health benefits. (2012, background): “…vie ws in Fo od Sc ien ceFood protein-derived bioactive peptides . . . use as human health-promoting agents; see review articles by Korhonen and Pihlanto (2006), Hartmann and Meisel (2007), and Fitzgerald and others (2011) for comprehensive lists of these food products and their health claims.”
- Bioactive peptides: A review (2017, background): “In addition to their nutritional value, food proteins, and peptides exhibit distinct biological activities (Hartmann and Meisel, 2007; Moller et al., 2008).”
- The possible roles of food-derived bioactive peptides in reducing the risk of cardiovascular disease. (2008, neutral): “Human clinical studies are limited or nonexistent and the optimal plasma levels of bioactive peptides have not been (modified from Hartmann and Meisel [1]) determined.”
- Use of Proteomics and Peptidomics Methods in Food Bioactive Peptide Science and Engineering (2012, background): “These peptides can be released by gastrointestinal digestion or during food processing (ripening, fermentation, cooking) and also by storage or in vitro hydrolysis by proteolytic enzymes [38, 71, 96, 99].”
- Protein Hydrolysates from Agricultural Crops—Bioactivity and Potential for Functional Food Development (2013, background): “Other sources include meat, eggs and fish, in addition to plant sources such as soy and wheat [3].”
- Effects of heat treatment and in vitro digestion on the Angiotensin converting enzyme inhibitory activity of some legume species (2009, background): “Several health effects were attributed to bioactive peptides including antimicrobial properties, blood pressure-lowering (ACE inhibitory) effects, cholesterol-lowering ability, antithrombotic and antioxidant activities, enhancement of mineral absorption/bioavailability, cyto- or immunomodulatory eff”
- Functional foods development: Trends and technologies (2011, background): “Many food derived peptides act as growth factor, anti-hypertensive agent, antioxidant or immune regulatory factor (Hartmann & Meisel, 2007; McClements et al., 2009a,b).”