Food-derived peptidic antioxidants: A review of their production, assessment, and potential applications

Antioxidant properties of food-derived peptides have been described in an increasing number of studies in recent years. Consequently, these peptides are being considered as potential sources to control various oxidative processes in the human body as well as in food. It is however difficult to compare results from various studies due to the diversity of in vitro assay systems and inconsistency in the conditions used to evaluate antioxidative capacity of peptides and protein hydrolysates. Further, specific assays and biomarkers are yet to be established to confirm their bioactive potential. This review summarizes the literature on food sources and methods of antioxidative peptide production, and the reported…

• NS
  Natural Sciences and Engineering Research Council of Canada