Peptides: Production, bioactivity, functionality, and applications

Mona Hajfathalian, Sakhi Ghelichi, Pedro Jesús García Moreno, Ann-Dorit Moltke Sørensen, Charlotte Jacobsen*

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review

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Production of peptides with various effects from proteins of different sources continues to receive academic attention. Researchers of different disciplines are putting increasing efforts to produce bioactive and functional peptides from different sources such as plants, animals, and food industry by-products. The aim of this review is to introduce production methods of hydrolysates and peptides and provide a comprehensive overview of their bioactivity in terms of their effects on immune, cardiovascular, nervous, and gastrointestinal systems. Moreover, functional and antioxidant properties of hydrolysates and isolated peptides are reviewed. Finally, industrial and commercial applications of bioactive peptides including their use in nutrition and production of pharmaceuticals and nutraceuticals are discussed.
Original languageEnglish
JournalCritical Reviews in Food Science and Nutrition
Issue number18
Pages (from-to)3097-3129
Number of pages33
Publication statusPublished - 2018


  • Peptides
  • Hydrolysate
  • Bioactivity
  • Functional properties
  • Antioxidant properties
  • Application


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