What is it about?
This research paper discusses the identification and characterization of small protein pieces, peptides, with antioxidant properties in the blue-spotted stingray. Through their research, two specific peptides, WAFAPA and MYPGLA, were found to be particularly effective at preventing damage caused by free radicals. These peptides could be used to develop functional foods or nutraceuticals with potential health benefits.
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Why is it important?
The study of two antioxidant peptides, WAFAPA and MYPGLA, in the blue-spotted stingray has revealed their potential for use as functional food ingredients or nutraceuticals. Research into the stability of these peptides under different conditions showed their potential for various applications, including pharmaceuticals and cosmetics. The implications of this study are clear: WAFAPA and MYPGLA could help prevent damage caused by free radicals.
Read the Original
This page is a summary of: Identification and characterization of antioxidant peptides from hydrolysate of blue-spotted stingray and their stability against thermal, pH and simulated gastrointestinal digestion treatments, Food Chemistry, January 2019, Elsevier,
DOI: 10.1016/j.foodchem.2018.07.206.
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