Antioxidants are compounds that normally prevent lipid and protein oxidation. They play a
major role in preventing many adverse conditions in the human body, including …

Background The potential applications of food-derived antioxidant peptides as additives,
nutraceuticals and therapeutic agents have fueled current interests to discover them from …

The definition of antioxidants, given in 1995 by Halliwell and Gutteridge, stated that an
antioxidant is “any substance that, when present at low concentrations compared with that of …

Bioactive peptides are known for their chemical antioxidant activities. However, the
importance of cellular antioxidant peptides has relatively been overlooked; nevertheless …

Background In recent years, the antioxidant capacity of plant protein-derived peptides has
been depicted in a growing number of studies. Plant proteins have been considered as the …

Background Oxidative stress is the main reason for inducing cell apoptosis, tissue damage
and pathological changes in the body. Antioxidants can be taken to eliminate radicals and …

“Antioxidant” is a term commonly used in food science to describe compounds that block
lipid peroxidation and other oxidative reactions, thereby maintaining freshness and …

Free radicals and related species have attracted a great deal of attention in recent years.
Oxidative stress has been considered a major contributory factor to the diseases. They are …

The antioxidant activity of protein-derived peptides was one of the first to be revealed among
the more than 50 known peptide bioactivities to date. The exploitation value associated with …

Autoxidation in food and biological systems is responsible for a multitude of adverse effects
and implications in human health as well as in food stability and preservation. Antioxidants …