Recent Advances in Bioactive Peptides as Functional Food for HealthPromotions and Medicinal Applications
P. J. Sreelekshmi, V. Devika, Lakshmi Satheesh Aiswarya, Sankar Rajeevan Jeevan, K Ramanunni, Pranav Biju Nair, Sandhya Sadanandan
Abstract
Bioactive peptides obtained from natural resources are useful due to their ability to prevent the risk of dreadful conditions such as hypertension, cancers, obesity and cardiovascular diseases. Proteins from food, plants, animals and dairy products are chemically or enzymatically hydrolyzed or fermented in the presence of microbes to produce bioactive peptides. Bioactive peptides are antioxidant, antihypertensive, anti-inflammatory, antiproliferative, antibacterial, anticancer, antimicrobial and some of them also show multiple bioactivities. Also, bioactive peptides offer much potential as nutraceuticals or functional food components. This paper reviews recent progress (2020-2022) on bioactive peptides derived from food, animals, plants, and dairy products. Emphasis is given to their production, purification, and potential use for health promotions and medicinal applications.