Structural and functional properties of food protein‐derived antioxidant peptides

Journal of Food Biochemistry

Volumn 43, Issue 1, 2019, Pages 1-13

  Nwachukwu, Ifeanyi D ^a   Aluko, Rotimi E ^a,b  

^a UNIVERSITY OF MANITOBA   (Canada)

^b UNIVERSITY OF MANITOBA   (Canada)

Author keywords

Antioxidants; FRAP; Lipid peroxidation; Metal chelation; Peptides; Protein hydrolyzates; Radical scavenging

Indexed keywords

AMINO ACIDS; COLUMN CHROMATOGRAPHY; ENZYMATIC HYDROLYSIS; FUNCTIONAL FOOD; LIPIDS; NUCLEIC ACIDS; OXIDATIVE STRESS; PEPTIDES; PLANTS (BOTANY);

FRAP; LIPID PEROXIDATION; METAL CHELATION; PROTEIN HYDROLYZATES; RADICAL SCAVENGING;

ANTIOXIDANTS;

ANTIOXIDANT; PEPTIDE;

ANIMAL; CHEMISTRY; DIETARY SUPPLEMENT; DRUG EFFECT; FUNCTIONAL FOOD; HUMAN; OXIDATIVE STRESS; PROTEIN DEGRADATION; PROTEIN INTAKE;

ANIMALS; ANTIOXIDANTS; DIETARY PROTEINS; DIETARY SUPPLEMENTS; FUNCTIONAL FOOD; HUMANS; OXIDATIVE STRESS; PEPTIDES; PROTEOLYSIS;

EID: 85059582348     PISSN: 01458884     EISSN: 17454514     Source Type: Journal    
DOI: 10.1111/jfbc.12761     Document Type: Review

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