6 research outputs found
Performance assessment framework for groundwater treatment plants in Arid Environments: a case of Buraydah, Saudi Arabia
No full textNovel soybean-based high protein bar rich in isoflavones improves insulin sensitivity in diabetic Wistar rats
No full textAnti-diabetic and antihypertensive activities of two flaxseed protein hydrolysate fractions revealed following their simultaneous separation by electrodialysis with ultrafiltration membranes
No full textEvaluation of the Hydrolysis Specificity of Protease from Marine Exiguobacterium sp. SWJS2 via Free Amino Acid Analysis
No full textSlaughterhouse By-Product Valorization: Hydrolysis Degree Modification for Higher Antimicrobial Recovery by Electroseparation
No full textAntioxidative peptides derived from food proteins
No full text© Springer India 2015. The search for natural antioxidants is an ongoing endeavour as an aid to combat the harmful effects of free radicals. Research advances in the past few decades have shown that, by controlled enzymatic hydrolysis, natural antioxidants can be produced from food proteins. In this chapter, the role of certain antioxidative peptides derived from food proteins is discussed in relation to their prospect in the prevention of oxidative stress. The molecular diversity of these food peptides is described together with their pharmacological effects and mechanisms of action in relation to antioxidation. The production of these peptides and the elucidation of their antioxidative peptides are also presented. Owing to their therapeutic potential, antioxidative peptides derived from food proteins can be incorporated as ingredients in functional foods, nutraceuticals and pharmaceuticals, where their biological activities may inhibit product oxidation or assist in the control and prevention of diseases induced by free radicals. However, further insightful research is needed to overcome certain scientific challenges and thereby increase and promote consumer acceptance of these natural antioxidants
