Generation of Peptides from Food Proteins: Nutritionally Relevant Proteins, Peptides Bioactivity in Foods and Biogenic Amines in Products and Future Perspectives

The exploration of peptides derived from food proteins represents a burgeoning field at the intersection of nutrition, biochemistry, and food science. These bioactive peptides, formed through enzymatic hydrolysis or fermentation of dietary proteins, exhibit diverse physiological roles and health benefits beyond basic nutrition. From enhancing immune function and regulating blood pressure to exerting antioxidant and antimicrobial effects, the bioactivities of these peptides offer promising avenues for functional food development and therapeutic applications. Generation of Peptides from Food Proteins: Nutritionally Relevant Proteins, Peptides Bioactivity in Foods and Biogenic Amines in Products and Future Perspectives delves into the comprehensive landscape of food-derived peptides. It explores the enzymatic and microbial processes involved in peptide generation, emphasizing nutritionally relevant proteins and their specific peptide profiles. Furthermore, the book examines the bioactivity of these peptides within food matrices, considering their stability, bioavailability, and physiological impacts. Additionally, it addresses the presence and implications of biogenic amines, providing insights into safety considerations and regulatory frameworks. By synthesizing current research and future trends, this volume aims to guide researchers, food technologists, and healthcare professionals in harnessing the potential of food-derived peptides to optimize human health and nutrition.