Abstract
Growing perception about diet in relation to health has extended the necessity to explore the biologically active components present in native foods. In this review, bioactive peptides released from cheeses that may have important physiological functions are discussed. Bioactive encrypted peptides can be generated from precursor milk proteins during food processing via enzymatic hydrolysis and fermentation. Generally, biofunctionalities of peptides are latent within precursor proteins. Bioactive peptides liberated from cheeses exhibit numerous potential therapeutic roles: for example, angiotensinogen‐converting enzyme (ACE) inhibition, antioxidant, anti‐thrombotic, anti‐microbial, anti‐cancer and anti‐inflammatory. This article critically focuses on the functional roles of bioactive peptides derived from different cheeses.
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