Recent Advances in Microalgae Peptides: Cardiovascular Health Benefits and Analysis.
Yuchen LiCarmen LammiGiovanna BoschinAnna ArnoldiGilda AielloPublished in: Journal of agricultural and food chemistry (2019)
There is now great interest in food protein hydrolysates and food-derived peptides, because they may provide numerous health benefits. Among other foodstuffs, microalgae appear to be sustainable sources of proteins and bioactive peptides that can be exploited in foods and functional formulations. This review considers protein hydrolysates and individual peptides that may be relevant in cardiovascular disease prevention because they mimic the functions of mediators involved in pathologic processes that represent relevant risk factors for cardiovascular disease development, such as hypercholesterolemia, hypertension, diabetes, inflammation, and oxidative status. Some of these peptides are also multifunctional (i.e., they offer more than one benefit). Moreover, the most efficient techniques for protein extraction and hydrolyzation are commented on, as well as the best methodologies for high-throughput detection and quantification. Finally, current challenges and critical issues are discussed.
Keyphrases
- cardiovascular disease
- amino acid
- high throughput
- type diabetes
- healthcare
- protein protein
- public health
- cardiovascular events
- oxidative stress
- mental health
- human health
- binding protein
- drug delivery
- drinking water
- neoadjuvant chemotherapy
- metabolic syndrome
- risk assessment
- radiation therapy
- coronary artery disease
- single cell
- cancer therapy
- glycemic control
- adipose tissue
- social media
- skeletal muscle
- locally advanced