Antioxidant Peptides

A special issue of Antioxidants (ISSN 2076-3921). This special issue belongs to the section "Natural and Synthetic Antioxidants".

Deadline for manuscript submissions: 30 October 2025 | Viewed by 262

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Research Center in Morphology and Applied Immunology, Faculty of Medicine, University of Brasilia, Brasilia 70910-900, Brazil
Interests: animal ecophysiology; antioxidant; biochemical adaptation; comparative physiology; diapause; estivation; free radical; glutathione; oxidative stress; reactive oxygen species; redox biology
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Special Issue Information

Dear Colleagues,

Antioxidant peptides have attracted growing scientific interest for their promising potential as constituents of functional foods and nutraceuticals due to their expected roles in disease prevention and treatment. Antioxidant peptides can be derived from natural proteins through enzymatic hydrolysis or fermentation. Moreover, they can also be found as peptides from natural sources, such as the skin secretions of amphibians, which are rich in peptides that have antioxidant properties. These bioactive molecules exert a range of antioxidant mechanisms, including free radical scavenging, metal ion chelation, and the inhibition of lipid peroxidation. Despite their beneficial biological activities, challenges remain regarding their in vivo stability and bioavailability. Nevertheless, antioxidant peptides are generally appreciated for their low toxicity and the many possibilities they offer for formulation in both food and pharmaceutical applications.

This Special Issue invites original research articles and comprehensive reviews on the identification, characterization, and functional application of antioxidant peptides. Topics of interest include but are not limited to the following:

  • Structure–activity relationships;
  • Novel natural or synthetic sources;
  • Advanced delivery systems;
  • Roles in preventing or alleviating oxidative stress-related diseases.

By assembling current advances in this dynamic field, this issue aims to promote innovation and deepen our understanding of antioxidant peptides in the context of health and nutrition.

Dr. Daniel Carneiro Moreira
Dr. José Roberto de Souza de Almeida Leite
Guest Editors

Manuscript Submission Information

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Keywords

  • structure–activity relationships
  • novel natural or synthetic sources
  • advanced delivery systems
  • roles in preventing or alleviating oxidative stress-related diseases.

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Published Papers (1 paper)

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Review

22 pages, 1038 KiB  
Review
Bioactivities Derived from Dry-Cured Ham Peptides: A Review
by Noelia Hernández Correas, Andrea M. Liceaga, Adela Abellán, Beatriz Muñoz-Rosique and Luis Tejada
Antioxidants 2025, 14(8), 1011; https://doi.org/10.3390/antiox14081011 - 18 Aug 2025
Abstract
Dry-cured ham is a traditional food in the Mediterranean diet, which, in addition to its sensory qualities, is a natural source of bioactive peptides generated during the curing process through the action of endogenous enzymes on muscle and sarcoplasmic proteins. These low-molecular-weight peptides [...] Read more.
Dry-cured ham is a traditional food in the Mediterranean diet, which, in addition to its sensory qualities, is a natural source of bioactive peptides generated during the curing process through the action of endogenous enzymes on muscle and sarcoplasmic proteins. These low-molecular-weight peptides have attracted growing interest due to their multiple bioactivities, including antihypertensive, antioxidant, antimicrobial, antidiabetic, and anti-inflammatory effects described in vitro, in vivo, and in preliminary human studies. The identification of specific sequences, such as AAPLAP, KPVAAP, and KAAAAP (ACE inhibitors), SNAAC and GKFNV (antioxidants), RHGYM (antimicrobial), and AEEEYPDL and LGVGG (dipeptidyl peptidase-IV and α-glucosidase inhibitors), has been possible thanks to the use of peptidomics techniques, tandem mass spectrometry, and bioinformatics tools that allow their activity to be characterized, their digestive stability to be predicted, and their bioavailability to be evaluated. This review article summarizes current knowledge on the bioactivities of peptides derived from dry-cured ham, advances in their functional characterization, and challenges associated with their application in functional foods and nutraceuticals, with the aim of providing a comprehensive overview of their potential in health promotion and chronic disease prevention. Full article
(This article belongs to the Special Issue Antioxidant Peptides)
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