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Heliyon. 2019 Apr 29;5(4):e01538. doi: 10.1016/j.heliyon.2019.e01538. eCollection 2019 Apr.

Antioxidant properties and potential mechanisms of hydrolyzed proteins and peptides from cereals.

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Food Science and Nutrition Program, Department of Chemistry, Carleton Uinversity, 1125 Colonel By Drive, K1S 5B6, Ottawa, ON, Canada.
Institute of Biochemistry, Carleton University, 1125 Colonel By Drive, K1S 5B6, Ottawa, ON, Canada.


Cereals like wheat, rice, corn, barley, rye, oat, and millet are staple foods in many regions around the world and contribute to more than half of human energy requirements. Scientific publications contain evidence showing that apart from energy, the regular consumption of whole grains is useful for the prevention of many chronic diseases associated with oxidative stress. Biological activities have mostly been attributed to the presence of glucans and polyphenols. In recent years however, food proteins have been investigated as sources of peptides that can exert biological functions, promote health and prevent oxidative stress. This review focuses on the role of hydrolyzed proteins and peptides with antioxidant properties in various models and their mechanisms which include hydrogen or electron transfer, metal chelating, and regulation of enzymes involved in the oxidation-reduction process.


Food science; Nutrition

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