Food Bioactive Peptides

Dear Colleagues,

Foods and food by-products constitute very good sources of bioactive peptides, which can be generated during processing but also through enzymatic hydrolysis or microbial fermentation. The scientific knowledge on bioactive peptides is progressing very fast and relevant benefits for human health such as antihypertensive, antioxidant, hypoglycaemic, antiinflammatory, and anticholesterolemic activities have been reported.
In this Special issue, we are encouraging the submission of research papers, reviews and short communications related to bioactive peptides in foods or food by-products hydrolyzates, and methods for their extraction and purification, their structural and functional characterization, and mechanisms of action that regulate their activity and support the reported health benefits. Studies about the bioavailability of particular bioactive peptides using simulated gastrointestinal digestion and intestinal transport together with the confirmation of their health benefits are also welcome. Finally, the most recent advances and challenges in the use of proteomics and peptidomics for the analysis of bioactive peptides will also be considered.

Dr. Leticia Mora
Prof. Dr. Fidel Toldrá
Guest Editors

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