What is it about?
Discover the benefits of antioxidant peptides in edible marine invertebrates. Our review explores the latest research on how these natural compounds protect cells from harmful free radicals associated with diseases and aging. Learn how to release these powerful antioxidants from food proteins and apply them to food processing, functional foods, cosmetics, and therapy industries. Join us in unlocking the potential of antioxidant peptides for a healthier and more sustainable future.
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Why is it important?
• The paper provides an overview of the current state of progress in antioxidant peptide research, with special attention to marine-derived antioxidants. • It also summarizes strategies adopted by various researchers for purifying and identifying these molecules from edible marine invertebrates as well as their potential applications in food processing, functional foods development, cosmetics formulation and therapy. • This information can be used to develop new products or therapies that make use of these potent bioactive compounds derived from edible marine invertebrates.
Perspectives
It has been enjoyable writing this review focusing on non-fish seafood, e.g. clams, squids, etc. Many previous reviews have not given enough attention to these sub-group of seafood!
Associate Professor Tsun-Thai Chai
Universiti Tunku Abdul Rahman
Read the Original
This page is a summary of: Enzyme-Assisted Discovery of Antioxidant Peptides from Edible Marine Invertebrates: A Review, Marine Drugs, February 2017, MDPI AG,
DOI: 10.3390/md15020042.
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