Despite less explored than foods from animal origin, plant derived foods also contain biologically active proteins and peptides. Bioactive peptides can be present as an independent entity in the food or, more frequently, can be in a latent state as part of the sequence of a protein. Release from that protein requires protein hydrolysis by enzymatic digestion, fermentation or autolysis. Different methodologies have been used to test proteins and peptides bioactivities. Fractionation, separation, and identification techniques have also been employed for the isolation and identification of bioactive proteins or peptides. In this work, proteins and peptides from plant derived foods exerting antihypertensive, antioxidant, hypocholesterolemic, antithrombotic, and immunostimulating capacities or ability to reduce food intake have been reviewed.
Bibliographical noteFunding Information:
Authors thank the Ministry of Science and Innovation for research projects CTQ2009-11252, AGL2012-36362 and CTQ2009-09022 and the Comunidad Autónoma of Madrid (Spain) and European funding from FEDER program for project S2009/AGR-1464 , ANALISYC-II. C. Esteve and P. Puchalska thank the Ministry of Science and the University of Alcalá, respectively, for their pre-doctoral contracts.