天然产物研究与开发2012，Vol.24Issue(11)：1680-1689,10.
食源性抗氧化肽研究进展
Research Progress of Food-derived Antioxidative Peptides
摘要
Abstract
Bioactive peptides were mainly hydrolyzed from foodbome proteins. These active substances exerted a variety of biological functions, among which the antioxidant capacity was the most prominently. Multiple studies have confirmed the inverse correlation between antioxidant intake and generation of diseases. Antioxidant activity of bioactive peptides mostly involved radical scavenging activity, inhibition of lipid peroxidation and metal ion chelation ability. The peptide structure and its special amino acid sequence determined the degree of antioxidative properties. After the occurrence of oxidative stress being introduced, health effects, enzymatic preparation, detection methods on antioxidant capacity, bio-availability and edible safety of antioxidative peptides were elaborated in turn.关键词
氧化应激/抗氧化肽/抗氧化活性Key words
Oxidative stress,Antioxidative peptides,Antioxidant activit分类
医药卫生引用本文复制引用
王豪,苏米亚,孙克杰,徐致远,章慧,郭本恒..食源性抗氧化肽研究进展[J].天然产物研究与开发,2012,24(11):1680-1689,10.基金项目
上海市科委优秀学科带头人计划(10XD1420400) （10XD1420400）
