Antioxidative peptides from food proteins: A review

被引：1772

作者：

Sarmadi, Bahareh H. ^{[1
]}

Ismail, Amin ^{[1
,2
]}

机构：

[1] Univ Putra Malaysia, Dept Nutr & Dietet, Fac Med & Hlth Sci, Serdang 43400, Selangor, Malaysia

[2] Univ Putra Malaysia, Lab Anal & Authenticat, Halal Prod Res Inst, Serdang 43400, Selangor, Malaysia

来源：

PEPTIDES | 2010年 / 31卷 / 10期

关键词：

Oxidative stress; Antioxidative peptides; Antioxidant activity; RADICAL-SCAVENGING PEPTIDE; SOY PROTEIN; IN-VITRO; BIOACTIVE PEPTIDES; ENZYMATIC-HYDROLYSIS; OXIDATIVE STRESS; LIPID OXIDATION; ACTIVE PEPTIDES; PURIFICATION; ABSORPTION;

D O I：

10.1016/j.peptides.2010.06.020

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

070307 [化学生物学]; 071010 [生物化学与分子生物学];

摘要：

Bioactive peptides, as products of hydrolysis of diverse food proteins, are the focus of current research. They exert various biological roles, one of the most crucial of which is the antioxidant activity. Reverse relationship between antioxidant intake and diseases has been approved through plenty of studies. Antioxidant activity of bioactive peptides can be attributed to their radical scavenging, inhibition of lipid peroxidation and metal ion chelation properties of peptides. It also has been proposed that peptide structure and its amino acid sequence can affect its antioxidative properties. This paper reviews bioactive peptides from food sources concerning their antioxidant activities. Additionally, specific characteristics of antioxidative bioactive peptides, enzymatic production, methods to evaluate antioxidant capacity, bioavailability, and safety concerns of peptides are reviewed. (C) 2010 Elsevier Inc. All rights reserved.

引用

页码：1949 / 1956

页数：8

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