Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals

Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals highlights recent developments of nutraceutical proteins and peptides for the promotion of human health. The book considers fundamental concepts and structure–activity relations for the major classes of nutraceutical proteins and peptides. Coverage includes functional proteins and peptides from numerous sources including both animal sources such as colostrum, whey, eggs, and bovine and fish muscle, as well as plant sources such as soy, peas, rice bran, and wheat. The international panel of experts from industry and academia also reviews current applications and future opportunities within the nutraceutical proteins and peptides sector. Special features: Highlights recent developments of nutraceutical proteins and peptides for the promotion of human health Explores a wide spectrum of bioactive functions ranging from anti–inflammatory and antioxidant activities to roles in metabolic syndrome and satiety Wide ranging coverage of proteins and peptides from sources ranging from soy and wheat to bovine muscle and fish collagen Editors and authors are international experts from industry and academia Covers current applications and future opportunities within the nutraceutical proteins and peptides sector