Zhou, Shaobo ORCID: 0000-0001-5214-2973 , Hu, Xiao and Lin, Lianzhu (2024) Editorial. Food-derived bioactive peptides: preparation, identification, and structure-activity relationship. Frontier in Nutrition, 11. ISSN 2296-861X (Online) (doi:https://doi.org/10.3389/fnut.2024.1412875)

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Abstract

Bioactive peptides form a significant group of low molecular weight protein fragments derived from a wide range of foods, including beans, vegetables, meats, dairy, eggs, seafood, and algae. These peptides exist inactive within the structure of parent proteins until cleaved or are actively produced by microorganisms (Bhandari et al., 2020; Akbarian et al., 2022). They offer potential health benefits through antioxidants, cholesterol reduction, thrombosis mitigation, immune response enhancement, antimicrobial resistance, and metal chelation. These attributes have garnered interest in the food, pharmaceutical, and cosmetic industries due to the multifunctionality and excellent biocompatibility.

Item Type:	Article
Uncontrolled Keywords:	editorial
Subjects:	Q Science > Q Science (General)
Faculty / School / Research Centre / Research Group:	Faculty of Engineering & Science Faculty of Engineering & Science > School of Science (SCI)
Related URLs:	Publisher
Last Modified:	02 May 2024 08:10
URI:	http://gala.gre.ac.uk/id/eprint/46823

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