Main description:

Bioactive peptides have been receiving attention recently due to their applications as health-promoting agents. Derived from food proteins and other natural sources, they exhibit various beneficial effects such as preventing diseases or modulating physiological systems once absorbed. As the market for nutraceuticals and functional foods continues to expand, consumer interest has also grown and there are many common foods that have shown an abundance of bioactive peptides, including dairy products, cereal, legumes, meat, and numerous other sources.

In this newest addition to the series Nutraceuticals: Basic Research and Clinical Applications, Bioactive Peptides: Production, Bioavailability, Health Potential, and Regulatory Issues provides a comprehensive review of the current state of knowledge in the field of food protein hydrolysates and bioactive peptides, their food sources, bioavailability, production, applications, functionalities, health potentials, and regulatory issues governing their use.

Features

Discusses different methodologies employed for scaling up bioactive peptides commercially

Provides information on optimizing the production process

Explains various bioactive properties exerted by different types of bioactive peptides

Explores the application of metabolomics to the study of bioactive peptides

With over 20 chapters written by established subject matter experts in their field, this book provides timely information and discusses the latest developments of bioactive peptides. It will be useful for researchers, academics, and industry experts, and can serve as an excellent resource for anyone interested in enhancing their knowledge in the field of bioactive peptides.

Contents:

Introduction to Bioactive Peptides. Production and Commercialization of Bioactive Peptides. Extraction, Purification, Analysis and Identification Techniques of Bioactive Peptides. Stability, Bioavailability and Bioaccessibility of Bioactive Peptides. Food Sources of Bioactive Peptides. Bioactive Peptides from Cereals and Their Health Potential. Bioactive Peptides from Dairy and Other Fermented Food Source for Disease Mitigation. Bioactive Peptides from Marine, Meat and Egg Sources with Significant Health Claims. Bioactive Peptides from Food Industrial Waste. Selection of Specific Strains for Production of Bioactive Peptides. Bioactive Peptides as an Additive for Formulation of Novel Functional Foods and Nutraceuticals. Application of Membrane Technology for Preparation of Bioactive Peptides. Sensory Perception of Bioactive Peptides and Debittering Techniques Employed for Taste Improvement. Bioactivities and Health Promoting Properties of Bioactive Peptides. Opioid Peptides. Collagen Peptides: Solution for Bone and Joint Health. Allergic Effects of Bioactive Peptides Produced from Different Food Sources. Global Health Concern and Regulatory Issues of Using Bioactive Peptides as a Food and Drug. Current Status of Bioactive Peptides in Clinical Studies. Application of Metabolomics in Bioactive Peptides Studies.