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Salud, Ciencia y Tecnología Metaverse Basic and Applied Research Data & Metadata Interdisciplinary Rehabilitation Salud, Ciencia y Tecnología - Serie de Conferencias Community and Interculturality in Dialogue Seminars in Medical Writing and Education Health Leadership and Quality of Life Gamification and Augmented Reality Southern perspective / Perspectiva austral
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Original
Published: 2024-05-31
DOI: https://doi.org/10.56294/sctconf2024794

Bioactive Peptides Derived from Food Sources: Bibliographic Review

By
María José Barreno ,
María José Barreno

Universidad Técnica de Ambato. Facultad de Ciencias de la Salud, Carrera de Medicina, Ambato, Ecuador

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Ricardo Recalde ,
Ricardo Recalde

Universidad Técnica de Ambato. Facultad de Ciencias de la Salud, Carrera de Medicina, Ambato, Ecuador

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Gabriela Salinas ,
Gabriela Salinas

Universidad Técnica de Ambato. Facultad de Ciencias de la Salud, Carrera de Medicina, Ambato, Ecuador

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Fabián Yépez ,
Fabián Yépez

Universidad Técnica de Ambato. Facultad de Ciencias de la Salud, Carrera de Medicina, Ambato, Ecuador

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Orestes Darío López ,
Orestes Darío López

Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimento y Biotecnología, Ambato, Ecuador

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Alberto Bustillos ,
Alberto Bustillos

Universidad Técnica de Ambato. Facultad de Ciencias de la Salud, Carrera de Medicina, Ambato, Ecuador

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Abstract

Introduction: Recently, bioactive peptides derived from food have been incorporated as key components in functional foods and nutraceuticals to combat and manage various diseases thanks to their biological effects.
Methods: This document explores the biological and functional properties of bioactive peptides, ranging from antihypertensive effects to improvements in the physical characteristics of foods. Special attention has been given to peptides derived from Andean foods like quinoa, amaranth, and maca.
Results: Bioactive peptides demonstrate antimicrobial, antioxidant, antithrombotic functions, and angiotensin I-converting enzyme (ACE) inhibition, promoting health by preventing chronic diseases and improving body functions. Additionally, these peptides have shown to enhance the properties of various foods, including dairy products and fermented beverages.
Conclusion: The research highlights the potential of bioactive peptides to formulate new healthy food products. Including peptides from Andean sources could expand options in functional foods, leveraging their unique nutritional properties to benefit cardiovascular and metabolic health.

Keywords:

peptides,
antioxidant activity,
ACE-inhibitory activity,
hypocholesterolemic activity,

How to Cite

1.
Barreno MJ, Recalde R, Salinas G, Yépez F, López OD, Bustillos A. Bioactive Peptides Derived from Food Sources: Bibliographic Review. Salud, Ciencia y Tecnología - Serie de Conferencias [Internet]. 2024 May 31 [cited 2024 Jul. 27];3:794. Available from: https://conferencias.saludcyt.ar/index.php/sctconf/article/view/794

Copyright Notice

The article is distributed under the Creative Commons Attribution 4.0 License. Unless otherwise stated, associated published material is distributed under the same licence.

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Vol. 3 (2024)
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