Bioactive Peptides Derived from Cereals and Their Health Potential

Abstract

Nowadays, proteins are not only considered a source of essential amino acids and nitrogen but also physiochemical active compounds that provide health benefits and inhibit the development of some disorder. The value of proteins as precursors of bioactive peptides (BAPs) is well documented so far. BAPs are natural compounds of foods that are defined as peptide sequences within a protein. They are produced by either enzymatic hydrolysis during gastrointestinal digestion or by fermentation, cooking or ripening during food processing. Due to their small size and specificity, these short amino acid sequences are reported to display various biological activities, particularly in the metabolic functions, and consequently affect health. For this reason, considerable interest has been aroused around BAPs, related to their application as novel nutraceutical components in the formulation of functional foods, nutraceuticals and pharmaceuticals for the prevention and/or treatment of various medical conditions, contributing to better well-being and at the same time increase the quality of life. A dominant concept in this chapter is mainly focusing on BAPs derived from cereals and their potential effects on diabetes, obesity and hypertension.