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Free Radicals in Human Health and Disease pp 417–430Cite as

Antioxidative Peptides Derived from Food Proteins

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Abstract

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.

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Author information

Authors and Affiliations

  1. Department of Chemical Engineering, Monash University, Clayton, VIC, 3800, Australia

    Dominic Agyei & Michael K. Danquah

  2. Department of Chemical and Petroleum Engineering, Curtin University of Technology, Miri, Sarawak, 98009, Malaysia

    Michael K. Danquah

  3. Department of Biotechnology, Jaypee Institute of Information Technology, Noida, Uttar Pradesh, 201307, India

    Indira P. Sarethy

  4. Department of Chemical Engineering, Indian Institute of Technology Bombay, Mumbai, Powai, 400076, India

    Sharadwata Pan

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  1. Dominic Agyei
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  2. Michael K. Danquah
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  3. Indira P. Sarethy
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  4. Sharadwata Pan
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Correspondence to Indira P. Sarethy .

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Editors and Affiliations

  1. Department of Biotechnology, Jaypee Institute of Information Technology, Noida, Uttar Pradesh, India

    Vibha Rani

  2. School of Life Sciences, Central University of Gujarat, Gandhinagar, Gujarat, India

    Umesh Chand Singh Yadav

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Agyei, D., Danquah, M.K., Sarethy, I.P., Pan, S. (2015). Antioxidative Peptides Derived from Food Proteins. In: Rani, V., Yadav, U. (eds) Free Radicals in Human Health and Disease. Springer, New Delhi. https://doi.org/10.1007/978-81-322-2035-0_26

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