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Food-derived bioactive peptides on inflammation and oxidative stress
Subhadeep Chakrabarti1, Forough Jahandideh1, Jianping Wu1
1Department of Agricultural, Food & Nutritional Science, the Cardiovascular Research Centre, University of Alberta, 4-10 Ag/For Centre, Edmonton, AB, Canada T6G 2P5.
Abstract:
Chronic diseases such as atherosclerosis and cancer are now the leading causes of morbidity and mortality worldwide. Inflammatory processes and oxidative stress underlie the pathogenesis of these pathological conditions. Bioactive peptides derived from food proteins have been evaluated for various beneficial effects, including anti-inflammatory and antioxidant properties. In this review, we summarize the roles of various food-derived bioactive peptides in inflammation and oxidative stress and discuss the potential benefits and limitations of using these compounds against the burden of chronic diseases.
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