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Foods 2017, 6(5), 32; doi:10.3390/foods6050032

Bioactive Peptides

1
Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 24341, Korea
2
Department of Microbiology/Immunology, McGill University, Montreal, QC H3A 0G4, Canada
*
Author to whom correspondence should be addressed.
Academic Editor: Maria Hayes
Received: 17 March 2017 / Revised: 19 April 2017 / Accepted: 20 April 2017 / Published: 26 April 2017
(This article belongs to the Special Issue Food Proteins and Bioactive Peptides)
View Full-Text   |   Download PDF [284 KB, uploaded 2 May 2017]

Abstract

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. View Full-Text
Keywords: functional foods; antihypertensive peptides; bioactivity; cytotoxicity functional foods; antihypertensive peptides; bioactivity; cytotoxicity
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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Daliri, E.B.-M.; Oh, D.H.; Lee, B.H. Bioactive Peptides. Foods 2017, 6, 32.

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