LEADER 03643nam 2200793z- 450 001 9910557793003321 005 20231214133647.0 035 $a(CKB)5400000000045458 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/77087 035 $a(EXLCZ)995400000000045458 100 $a20202201d2021 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aNew Advances in the Research of Antioxidant Food Peptides 210 $aBasel, Switzerland$cMDPI - Multidisciplinary Digital Publishing Institute$d2021 215 $a1 electronic resource (154 p.) 311 $a3-0365-2520-3 311 $a3-0365-2521-1 330 $aDuring 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. 606 $aResearch & information: general$2bicssc 610 $afood peptides 610 $areactive oxygen species 610 $aantioxidant enzymes 610 $awhey protein hydrolysate 610 $ahydrolysis condition 610 $afood antioxidant 610 $aORAC 610 $acellular ROS 610 $aHepG2 610 $apeptides 610 $aegg white 610 $aegg yolk 610 $aantioxidant peptides 610 $asarcopenia 610 $awhey protein 610 $amuscle 610 $aC2C12 610 $aaged animals 610 $aolder adult 610 $aexercise 610 $abioactive peptides 610 $aanimal protein 610 $amultifunctionality 610 $aantioxidant activity 610 $ain silico 610 $acell models 610 $afruit residues 610 $aantioxidant 610 $aextraction 610 $aalbumin 610 $aalbumin peptide 610 $aantioxidant peptide 610 $abioactive peptide 610 $amung bean 610 $amung bean albumin 610 $apeptide sequencing 610 $aVigna radiata 615 7$aResearch & information: general 700 $aAmigo$b Lourdes$4edt$01277774 702 $aHerna?ndez-Ledesma$b Blanca$4edt 702 $aAmigo$b Lourdes$4oth 702 $aHerna?ndez-Ledesma$b Blanca$4oth 906 $aBOOK 912 $a9910557793003321 996 $aNew Advances in the Research of Antioxidant Food Peptides$93012034 997 $aUNINA