Abstract
The pursuit of safer and more natural bioactive compounds has led researchers to explore plant protein hydrolysates as potential nutraceuticals. These hydrolysates, derived from different food sources, contain biopeptides with diverse biological functions, including antioxidant, antimicrobial, hypotensive, anticoagulant, cholesterol-lowering, and hypoglycemic effects. Nutraceuticals, which blur the line between food and pharmaceuticals, offer medical or health benefits and have gained interest in disease prevention and management. Plant protein hydrolysates have shown promise in enhancing human health and addressing specific health conditions. Understanding the bioactivity and physiological significance of these peptides presents opportunities for personalized nutrition and targeted health interventions. This review explores the potential benefits of plant protein hydrolysates as health-promoting and sustainable nutraceuticals, emphasizing the need for further research and clinical trials to validate their efficacy, safety, and stability during food processing. The integration of these innovative compounds into functional foods and nutraceutical products holds promise for improving human health and well-being in diverse populations. However, comprehensive research and regulatory scrutiny are essential to fully harness the therapeutic potential of these novel substances.
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Sharma, V., Thakur, M. (2024). Plant Protein Hydrolysates as Healthier and Sustainable Nutraceutical. In: Thakur, M. (eds) Sustainable Food Systems (Volume II). World Sustainability Series. Springer, Cham. https://doi.org/10.1007/978-3-031-46046-3_16
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