Recent Advances in Bioactive Peptides as Functional Food for Health Promotions and Medicinal Applications

Abstract

In the past few years, bioactive peptides obtained from natural resources have been seeking more attention due to their ability to prevent the risk of dreadful conditions such as hypertension, cancers, cholesterols, cardiovascular diseases, etc. Also, bioactive peptides offer much potential as nutraceuticals or functional food components. Proteins from food, plants, animals, dairy products, etc. are chemically or enzymatically hydrolyzed or fermented in the presence of microbes to produce bioactive peptides. They are antioxidant, antihypertensive, anti-inflammatory, antiproliferative, antibacterial, anticancer, antimicrobial, and some also show multiple bioactivities. 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.