FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (13): 307-311.doi: 10.7506/spkx1002-6630-201013070

• Analysis & Detection • Previous Articles     Next Articles

Research Progress in Structure-activity Relationship of Food-derived Bioactive Peptides with Functions to Improve Cardiovascular Health

WANG Chun-yan,TIAN Jin-qiang,WANG Qiang*   

  1. Institute of Processing for Agriculture Products, Chinese Academy of Agricultural Sciences, Beijing 100193, China
  • Received:2009-12-03 Revised:2010-03-22 Online:2010-07-01 Published:2010-12-29
  • Contact: WANG Qiang* E-mail:caaswangqiang@hotmail.com

Abstract:

Food-derived bioactive peptides with health-enhancing components can be released from a multitude of plant and animal proteins during gastrointestinal digestion or food processing. Bioactive peptides exhibit a series of functions such as antioxidant, immunomodulatory, opiate-like, antimicrobial, hypocholesterolemic, antithrombotic and antihypertensive functions. Through modulating and improving physiological functions, bioactive peptides can provide therapeutic applications for the prevention or treatment of chronic diseases. The sources and structures of these bioactive peptides have important effects on their functions. Structure-activity relationships of bioactive peptides related to cardiovascular health enhancement have been summarized, and future research and application of bioactive peptides have been proposed in this paper.

Key words: bioactive peptide, antihypertensive, antioxidant, hypocholesterolemic, antithrombotic, structure-activity relationship

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