The DOI matches its Crossref record; 7 of the 7 references it cites were found in a registry or an index.
Antioxidant Activity of Proteins and Peptides
Abstract
Proteins can inhibit lipid oxidation by biologically designed mechanisms (e.g. antioxidant enzymes and iron-binding proteins) or by nonspecific mechanisms. Both of these types of antioxidative proteins contribute to the endogenous antioxidant capacity of foods. Proteins also have excellent potential as antioxidant additives in foods because they can inhibit lipid oxidation through multiple pathways including inactivation of reactive oxygen species, scavenging free radicals, chelation of prooxidative transition metals, reduction of hydroperoxides, and alteration of the physical properties of food systems. A protein's overall antioxidant activity can be increased by disruption of its tertiary structure to increase the solvent accessibility of amino acid residues that can scavenge free radicals and chelate prooxidative metals. The production of peptides through hydrolytic reactions seems to be the most promising technique to form proteinaceous antioxidants since peptides have substantially higher antioxidant activity than intact proteins. While proteins and peptides have excellent potential as food antioxidants, issues such as allergenicity and bitter off-flavors as well as their ability to alter food texture and color need to be addressed.
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Cites
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BackgroundOxidative Damage Is the Earliest Event in Alzheimer Disease
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Cited by
Sánchez, A., & Vázquez, A. (2017) · Food Quality and Safety · doi:10.1093/fqs/fyx006 · Cited by 868
Marine Bioactive Compounds and Their Health Benefits: A Review
Hamed, I., Özogul, F., Özogul, Y., & Regenstein, J. M. (2015) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12136 · Cited by 444
Sheih, I.-C., Fang, T. J., & Wu, T.-K. (2009) · Food Chemistry · doi:10.1016/j.foodchem.2008.12.019 · Cited by 280
Kazir, M., Abuhassira, Y., Robin, A., Nahor, O., Luo, J., Israel, A., Golberg, A., & Livney, Y. D. (2019) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2018.07.047 · Cited by 269
The Chemistry of Protein Oxidation in Food
Hellwig, M. (2019) · Angewandte Chemie International Edition · doi:10.1002/anie.201814144 · Cited by 259
Metadata
- Authors
- Elias, R. J., Kellerby, S. S., & Decker, E. A.
- Venue
- Critical Reviews in Food Science and Nutrition
- Publisher
- Informa UK Limited
- Published
- 2008-05-08
- Volume
- 48
- Issue
- 5
- Pages
- 430-441
- ISSN
- 1040-8398 (ISSN-L)
- 1549-7852
- OpenAlex
- W2099476122
- Cited by
- 1,349
- References
- 7
- FWCI
- 10.05
- Type
- journal article
- Language
- en
- Open access
- closed
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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