Bioactive Peptides Derived from Food Sources: Bibliographic Review

Abstract

Introduction: recently, bioactive peptides derived from food have been incorporated as key components in functional foods and nutraceuticals to combat and manage various diseases thanks to their biological effects. Methods: this document explores the biological and functional properties of bioactive peptides, ranging from antihypertensive effects to improvements in the physical characteristics of foods. Special attention has been given to peptides derived from Andean foods like quinoa, amaranth, and maca. Results: bioactive peptides demonstrate antimicrobial, antioxidant, antithrombotic functions, and angiotensin I-converting enzyme (ACE) inhibition, promoting health by preventing chronic diseases and improving body functions. Additionally, these peptides have shown to enhance the properties of various foods, including dairy products and fermented beverages. Conclusion: the research highlights the potential of bioactive peptides to formulate new healthy food products. Including peptides from Andean sources could expand options in functional foods, leveraging their unique nutritional properties to benefit cardiovascular and metabolic health.