Curtin University Homepage
  • Library
  • FAQ
    • Log in

    espace - Curtin’s institutional repository

    JavaScript is disabled for your browser. Some features of this site may not work without it.
    View Item 
    • espace Home
    • espace
    • Curtin Research Publications
    • View Item
    • espace Home
    • espace
    • Curtin Research Publications
    • View Item

    Antioxidative peptides derived from food proteins

    Access Status
    Fulltext not available
    Authors
    Agyei, D.
    Danquah, Michael
    Sarethy, I.
    Pan, S.
    Date
    2015
    Collection
    • Curtin Research Publications
    Type
    Book Chapter
    Metadata
    Show full item record
    Abstract

    © 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.

    Citation
    Agyei, D. and Danquah, M. and Sarethy, I. and Pan, S. 2015. Antioxidative peptides derived from food proteins. In Free Radicals in Human Health and Disease, 417-430. Springer: India.
    Source Title
    Free Radicals in Human Health and Disease
    URI
    http://hdl.handle.net/20.500.11937/29349
    DOI
    10.1007/978-81-322-2035-0_26
    Department
    Curtin Sarawak

    Related items

    Showing items related by title, author, creator and subject.

    • Industrial-scale manufacturing of pharmaceutical-grade bioactive peptides
      Agyei, D.; Danquah, Michael (2011)
      Recent studies have shown that most peptide sequences encrypted in food proteins confer bioactive properties after release by enzymatic hydrolysis. Such bioactivities, which include antithrombotic, antihypertensive, ...
    • Food-derived multifunctional bioactive proteins and peptides: Sources and production
      Agyei, D.; Potumarthi, R.; Danquah, Michael (2015)
      © 2015 by John Wiley & Sons, Ltd. All rights reserved. Multifunctional proteins and peptides from food proteins have been studied over the past few decades to elucidate their biological potency and the beneficial roles ...
    • Phytochemical composition and bioactivities of lupin: A review
      Khan, M.; Karnpanit, W.; Nasar-Abbas, S.; Huma, Z.; Jayasena, Vijay (2015)
      Lupin is a nonstarchy grain legume with high protein, dietary fibre and low fat contents. The industrial shift of lupin seed utilisation from feed to food has recently increased the scientific interest to explore its ...
    Advanced search

    Browse

    Communities & CollectionsIssue DateAuthorsTitlesSubjectsDocument TypesThis CollectionIssue DateAuthorsTitlesSubjectsDocument Types

    My Account

    Log in

    Statistics

    Most Popular ItemsStatistics by CountryMost Popular Authors

    Connect with Curtin

    • 
    • 
    • 
    • 
    • 
    • 
    • 

    CRICOS Provider Code: 00301JABN: 99 143 842 569TEQSA: PRV12158

    Send FeedbackContact Us
    DSpace software copyright © 2002-2015  DuraSpace