Food-Derived Bioactive Peptides on Inflammation and Oxidative Stress

被引：341

作者：

Chakrabarti, Subhadeep ^{[1
]}

Jahandideh, Forough ^{[1
]}

Wu, Jianping ^{[1
]}

机构：

[1] Univ Alberta, Cardiovasc Res Ctr, Dept Agr Food & Nutr Sci, Edmonton, AB T6G 2P5, Canada

来源：

BIOMED RESEARCH INTERNATIONAL | 2014年 / 2014卷

基金：

加拿大自然科学与工程研究理事会;

关键词：

CHICKEN COLLAGEN HYDROLYSATE; FISH-PROTEIN HYDROLYSATE; RADICAL SCAVENGING ACTIVITIES; DEXTRAN SULFATE SODIUM; E-DEFICIENT MICE; VAL-PRO-PRO; ANTIOXIDANT PEPTIDES; RISK-FACTORS; ABSORBENCY CAPACITY; CYTOKINE PRODUCTION;

D O I：

10.1155/2014/608979

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 [微生物学]; 090105 [作物生产系统与生态工程];

摘要：

Chronic diseases such as atherosclerosis and cancer are now the leading causes of morbidity and mortality worldwide. Inflammatory processes and oxidative stress underlie the pathogenesis of these pathological conditions. Bioactive peptides derived from food proteins have been evaluated for various beneficial effects, including anti-inflammatory and antioxidant properties. In this review, we summarize the roles of various food-derived bioactive peptides in inflammation and oxidative stress and discuss the potential benefits and limitations of using these compounds against the burden of chronic diseases.

引用

页数：11

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