Antioxidative peptides: trends and perspectives for future research.

Area of Science:

• Food Science
• Biochemistry
• Nutrition Science

Background:

• Dietary antioxidants, particularly polyphenols, have garnered significant attention.
• Protein-derived peptides exhibit notable antioxidant capacity and other beneficial biological properties.
• There is growing interest in these bioactive peptides as potential health promoters.

Purpose of the Study:

• To review and discuss the primary sources of antioxidative peptides.
• To focus on food-derived peptides from animal, plant, and marine origins.
• To cover preparation methods, antioxidant capacity evaluation, and mechanisms of action.

Main Methods:

• Literature review of scientific articles and research papers.
• Synthesis and discussion of existing data on antioxidative peptides.
• Analysis of proposed mechanisms and applications.

Main Results:

• Identified various food sources (animal, plant, marine) for antioxidative peptides.
• Outlined diverse methods for peptide preparation and extraction.
• Summarized established and proposed mechanisms of antioxidant action.
• Discussed potential health benefits and applications in food and health industries.

Conclusions:

• Food-derived peptides represent a promising source of natural antioxidants.
• Further research into their mechanisms and applications can enhance their role in health promotion.
• Antioxidative peptides hold significant potential for the food and pharmaceutical industries.