In recent years, much attention has been given to dietary antioxidants, especially polyphenols. Several peptides
derived from protein molecules have also been found to show antioxidant capacity along with other biological properties
and thus there is an increasing interest in these compounds as health promoters. This review summarizes and discusses the
main sources of antioxidative peptides with focus on food-derived peptides (animal, plant and marine sources), methods
of preparation, antioxidant capacity evaluation as well as their proposed mechanisms of action. A discussion of the potential
health effects and comments on the different applications for these antioxidants and their potential research interest are
also subject of this review.
Keywords: Antioxidative peptides, food-derived peptides, preparation methods, antioxidant capacity evaluation, mechanism of
action, applications, health.
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