Open Access Medical Books

BIOACTIVE FOOD PEPTIDES IN HEALTH AND DISEASE

BIOACTIVE FOOD PEPTIDES
Edited by Blanca Hernández-Ledesma and Chia-Chien Hsieh .
276 pages . 

In recent years, nutrition and food sciences have been focused on biologically active 
peptides present in the sequences of food proteins. Such peptides are inactive within 
the sequence of the precursor proteins and can be released by enzymatic proteolysis 
during gastrointestinal digestion or during food processing. Liberated peptides may 
act as regulatory compounds with hormone-like activity in the human body. To date, 
food-derived peptides with antihypertensive, antimicrobial, antioxidant, anticarcinogenic, 
anti-inflammatory, opioid agonist or antagonist, antiviral, among others, 
have been characterized. These peptides possess properties that help to prevent and/or 
treat different disorders, maintaining the well-health status of humans.
Bioactive Food Peptides in Health and Disease provides a general overview of foodderived 
peptides for the promotion of human health and the prevention/management 
of chronic diseases. The book provides updated and interesting information on 
bioactive peptides obtained from both animal and plant food sources, emphasizing on 
important aspects related to their bioactivity, mechanism of action, and bioavailability.
Also, the chapters describe the impact of bioactive peptides on the physiological 
absorption, regulation and disease prevention. The book also covers the recent 
technological advances for the production of food peptides.
The editors want to thank the authors for their important contribution to the success of 
this book. They are eminent researchers all over the world that have accepted to share 
and turn their ideas and work into a book that we hope to be an essential resource and 
reference for nutritional and food scientists, biochemists, industry producers and 
consumers.

Dr. Blanca Hernández-Ledesma
Institute of Food Science Research (CIAL, CSIC-UAM), Madrid,
Spain

Dr. Chia-Chien Hsieh
Department of Nutritional Science and Toxicology.
University of California, Berkeley, California,
USA

CONTENTS :

Section 1 Health Benefits of Food Peptides 1


Chapter 1 1997-2012: Fifteen Years of Research on Peptide Lunasin 3
Blanca Hernández-Ledesma, Ben O. de Lumen and Chia-Chien Hsieh

Chapter 2 Bowman-Birk Inhibitors from Legumes: 
Utilisation in Disease Prevention and Therapy 23
Alfonso Clemente, Maria del Carmen Marín-Manzano, Maria del Carmen Arques and Claire Domoney

Chapter 3 Antihypertensive Peptides from Food Proteins 45
Roseanne Norris and Richard J. FitzGerald

Section 2 Foods as Source of Bioactive Peptides 73


Chapter 4 Whey Proteins as Source 
of Bioactive Peptides Against Hypertension 75
Tânia G. Tavares and F. Xavier Malcata

Chapter 5 Functional Proteins and Peptides of Hen’s Egg Origin 115
Adham M. Abdou, Mujo Kim and Kenji Sato

Chapter 6 Antihypertensive Properties 
of Plant Protein Derived Peptides 145
Anne Pihlanto and Sari Mäkinen

Chapter 7 Vigna Unguiculata as Source of Angiotensin-I Converting 
Enzyme Inhibitory and Antioxidant Peptides 183
Maira R. Segura-Campos, Luis A. Chel-Guerrero and David A. Betancur-Ancona

Chapter 8 Dipeptidyl Peptidase-IV Inhibitory Activity of Peptides 
in Porcine Skin Gelatin Hydrolysates 205
Kuo-Chiang Hsu, Yu-Shan Tung, Shih-Li Huang and Chia-Ling Jao
Chapter 9 Snake Venom Peptides: Promising Molecules with Anti-Tumor Effects 219
Sameh Sarray, Jose Luis, Mohamed El Ayeb and Naziha Marrakchi

Section 3 Production of Bioactive Food Peptides 239


Chapter 10 Advancements in the Fractionation of Milk Biopeptides 
by Means of Membrane Processes 241
Claudia Muro, Francisco Riera and Ayoa Fernández .


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Published by: younes younes - Wednesday, January 30, 2013

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