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Nutrients 2011, 3(9), 765-791; doi:10.3390/nu3090765

Bioactive Peptides from Muscle Sources: Meat and Fish

Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
Alimentary Pharmabiotic Centre, Biosciences Institute, University College Cork, Co. Cork, Ireland
Teagasc Food Research Centre, Ashtown, Co. Dublin, Ireland
Department of Microbiology, University College Cork, Co. Cork, Ireland
Author to whom correspondence should be addressed.
Received: 7 July 2011 / Revised: 4 August 2011 / Accepted: 9 August 2011 / Published: 31 August 2011
(This article belongs to the Special Issue Nutriceuticals)
View Full-Text   |   Download PDF [327 KB, uploaded 31 August 2011]   |  


Bioactive peptides have been identified in a range of foods, including plant, milk and muscle, e.g., beef, chicken, pork and fish muscle proteins. Bioactive peptides from food proteins offer major potential for incorporation into functional foods and nutraceuticals. The aim of this paper is to present an outline of the bioactive peptides identified in the muscle protein of meat to date, with a focus on muscle protein from domestic animals and fish. The majority of research on bioactives from meat sources has focused on angiotensin-1-converting enzyme (ACE) inhibitory and antioxidant peptides. View Full-Text
Keywords: angiotensin converting enzyme inhibitors; bioactive peptides; meat; fish angiotensin converting enzyme inhibitors; bioactive peptides; meat; fish

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This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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Ryan, J.T.; Ross, R.P.; Bolton, D.; Fitzgerald, G.F.; Stanton, C. Bioactive Peptides from Muscle Sources: Meat and Fish. Nutrients 2011, 3, 765-791.

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