Bioactive Food Proteins and Peptides Applications in Human Health 1st Edition by Navam Hettiarachchy ISBN 1420093142 978-1420093148

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Product details: 

ISBN 10: 1420093142 

ISBN 13: 978-1420093148

Author: Navam S. Hettiarachchy 

Many naturally occurring compounds from foods such as rice, vegetables, fruits, and animal products possess properties that help to slow disease progression, inhibit pathophysiological mechanisms, or suppress activities of pathogenic molecules. Proteins and peptides play significant roles in such activities and are gaining importance as nutraceuticals that benefit numerous aspects of health and nutrition. Bioactive Food Proteins and Peptides: Applications in Human Health provides a human health perspective on food-derived proteins and peptides. It describes the potential for large-scale production with advances in technology and proposes challenges and opportunities for the future of health, nutrition, medicine, and the biosciences.

The book begins by addressing properties related to chemistry and bioactivity. It examines proteins and peptides as allergens, antihypertensive agents, antimicrobials, antioxidants, and anticancer agents. It also discusses findings on the bioavailability and toxicity of food-derived peptides and intestinal functions.

Next, the contributors present information on therapeutic peptides. They discuss recent developments in proteomics, bioavailability, and opportunities for designing future peptide-based foods.

Providing a comprehensive review of bioactive proteins and peptides obtained from food sources, the book brings together the most up-to-date and essential information from eminent researchers from all over the world. Academics, food scientists and technologists, nutritionists, biochemists, persons in industry, and government researchers and regulators will find this book to be an essential resource for new data and developments.

Table of contents: 

Chapter 1
Food Proteins and Peptides as Bioactive Agents
ByArvind Kannan, Navam Hettiarachchy, Maurice Marshall
Chapter 2
Proteins and Peptides as Allergens
BySoichi Tanabe, A. Wesley Burks
Chapter 3
Properties and Applications of Antimicrobial Proteins and Peptides from Milk and Eggs
ByHannu J. Korhonen, Susanna Rokka
Chapter 4
Proteins and Peptides as Antioxidants
BySe-Kwon Kim, Isuru Wijesekara, Eun Young Park, Yasuki Matsumura, Yasushi Nakamura, and Kenji Sato
Chapter 5
Mineral-Binding Peptides from Food
BySaïd Bouhallaband Dominique Bouglé
Chapter 6
Food Peptides as Antihypertensive Agents
ByAmaya Aleixandre, Marta Miguel
Chapter 7
Therapeutic Peptides as Amino Acid Source
ByHironori Yamamoto, Masashi Kuwahata
Chapter 8
Hypolipidemic and Hypocholesterolemic Food Proteins and Peptides
ByChibuike C. Udenigwe, Rotimi E. Aluko
Chapter 9
Peptides and Proteins Increase Mineral Absorption and Improve Bone Condition
ByHiroshi Kawakami
Chapter 10
Proteins and Peptides for Complicated Disease Types
ByKenji Sato
Chapter 11
Proteins and Peptides Improve Mental Health
ByKenji Sato
Chapter 12
Proteins and Peptides as Anticancer Agents
ByHarekrushna Panda, Aruna S. Jaiswal, Satya Narayan
Chapter 13
Lunasin: A Novel Seed Peptide with Cancer Preventive Properties
ByChia-Chien Hsieh, Blanca Hernández-Ledesma, and Ben O. de Lumen
Chapter 14
Computer-Aided Optimization of Peptide Sequences and Integrated Delivery of Selected Peptides to Targets: A Case Study on Blood Pressure of Oldest-Old Patients

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Navam Hettiarachchy,Bioactive Food,Peptides Applications