Antioxidant properties and potential mechanisms of hydrolyzed proteins and peptides from cereals.
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TLDR
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.About:
This article is published in Heliyon.The article was published on 2019-04-01 and is currently open access. It has received 126 citations till now. The article focuses on the topics: Hydrolyzed protein.read more
Citations
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Biochemistry of oxidative stress
TL;DR: The terms "antioxidant", "oxidative stress" and "oxoidative damage" are widely used but rarely defined as discussed by the authors, and a brief review attempts to define them and to examine the ways in which oxidative stress and oxidative damage can affect cell behaviour both in vivo and in cell culture, using cancer as an example.
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Advances on the antioxidant peptides from edible plant sources
TL;DR: This review pays particular attention to studies which successfully determined the sequences of antioxidant peptides under investigation, particularly their biological effects, mechanisms, and structure-activity relationship.
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Bioactive peptides derived from plant origin by-products: Biological activities and techno-functional utilizations in food developments - A review
TL;DR: Research findings compared bioactive properties of the obtained peptides with respect to their amino acid sequences and also reported that hydrophobic/hydrophilic properties have direct effect on both functional and health effects.
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Bioactive peptides supplemented raw buffalo milk: Biological activity, shelf life and quality properties during cold preservation.
Mohamed T. El-Saadony,Osama Safwat Fawzy Khalil,Ali Osman,Mashaeal S. Alshilawi,Ayman E. Taha,Salama Mostafa Aboelenin,Mustafa Shukry,Ahmed M. Saad +7 more
TL;DR: The added peptides have considerable antioxidant and antimicrobial activity and M-PSP has extended shelf-life and good quality properties.
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Enhancing quality and safety of raw buffalo meat using the bioactive peptides of pea and red kidney bean under refrigeration conditions
Mohamed T. El-Saadony,Mohamed E. Abd El-Hack,Ayman A. Swelum,Saad I. Al-Sultan,Waleed Rizk El-Ghareeb,Elsayed O.S. Hussein,Hani Ba-Awadh,Behairy A. Akl,Maha M. Nader +8 more
TL;DR: In this article, the authors proposed to extend the shelf life of raw buffalo meat by coating with high solubility bioactive peptides (BPs) and obtained BPs (11S) of pea and red kidney beans.
References
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Standardized Methods for the Determination of Antioxidant Capacity and Phenolics in Foods and Dietary Supplements
TL;DR: Methods available for the measurement of antioxidant capacity are reviewed, presenting the general chemistry underlying the assays, the types of molecules detected, and the most important advantages and shortcomings of each method.
Journal Article
Free Radicals, Antioxidants in Disease and Health
TL;DR: This mini-review deals with the taxonomy, the mechanisms of formation and catabolism of the free radicals, it examines their beneficial and deleterious effects on cellular activities, and it highlights the potential role of the antioxidants in preventing and repairing damages caused by oxidative stress.
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Oxidative damage and mitochondrial decay in aging
TL;DR: Evidence supports the suggestion that age-associated accumulation of mitochondrial deficits due to oxidative damage is likely to be a major contributor to cellular, tissue, and organismal aging.
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Free radical-mediated oxidation of free amino acids and amino acid residues in proteins.
TL;DR: It is evident that the cyclic oxidation and reduction of the sulfur-containing amino acids may serve as an important antioxidant mechanism, and also that these reversible oxidations may provide an important mechanism for the regulation of some enzyme functions.
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