TY - BOOK ID - 145732911 TI - New Advances in the Research of Antioxidant Food Peptides AU - Amigo, Lourdes AU - Hernández-Ledesma, Blanca PY - 2021 PB - Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute DB - UniCat KW - Research & information: general KW - food peptides KW - reactive oxygen species KW - antioxidant enzymes KW - whey protein hydrolysate KW - hydrolysis condition KW - food antioxidant KW - ORAC KW - cellular ROS KW - HepG2 KW - peptides KW - egg white KW - egg yolk KW - antioxidant peptides KW - sarcopenia KW - whey protein KW - muscle KW - C2C12 KW - aged animals KW - older adult KW - exercise KW - bioactive peptides KW - animal protein KW - multifunctionality KW - antioxidant activity KW - in silico KW - cell models KW - fruit residues KW - antioxidant KW - extraction KW - albumin KW - albumin peptide KW - antioxidant peptide KW - bioactive peptide KW - mung bean KW - mung bean albumin KW - peptide sequencing KW - Vigna radiata KW - food peptides KW - reactive oxygen species KW - antioxidant enzymes KW - whey protein hydrolysate KW - hydrolysis condition KW - food antioxidant KW - ORAC KW - cellular ROS KW - HepG2 KW - peptides KW - egg white KW - egg yolk KW - antioxidant peptides KW - sarcopenia KW - whey protein KW - muscle KW - C2C12 KW - aged animals KW - older adult KW - exercise KW - bioactive peptides KW - animal protein KW - multifunctionality KW - antioxidant activity KW - in silico KW - cell models KW - fruit residues KW - antioxidant KW - extraction KW - albumin KW - albumin peptide KW - antioxidant peptide KW - bioactive peptide KW - mung bean KW - mung bean albumin KW - peptide sequencing KW - Vigna radiata UR - https://www.unicat.be/uniCat?func=search&query=sysid:145732911 AB - During cell metabolism, oxygen is partially reduced to reactive oxygen species (ROS) that play a physiological role in cellular processes. However, an imbalance between the production of ROS and the ability of defenses to detoxify the organism provokes oxidative stress. Oxidative stress and its subsequent damages to vital cellular components have been associated with numerous severe chronic disorders. In addition, oxidation reactions are responsible for food deterioration during processing and storage. Peptides from animal and vegetal food sources have attracted attention due to the large evidence of their in vitro antioxidant properties. In addition to their potential as safer alternatives to synthetic antioxidants used to prevent oxidative reactions in foods, antioxidant peptides can also act by reducing the risk of numerous oxidative stress-associated diseases. Furthermore, peptides can act synergistically with nonpeptide antioxidants, enhancing their protective effect. This Special Issue of the Foods journal includes outstanding papers illustrating examples of the most recent advances on antioxidant peptides from both vegetal and animal sources. The existing data on their bioactivities demonstrated by in silico, in vitro, and animal models are included as well as the mechanisms of action of identified antioxidant peptides. ER -