"Bioactive Food Peptides in Health and Disease" ed. by Blanca Hernández-Ledesma and Chia-Chien Hsieh

This book highlights recent developments on bioactive food peptides for the promotion of human health and the prevention/management of chronic diseases. The book provides a comprehensive revision of bioactive peptides obtained from both animal and plant food sources. This book provides updated and interesting information, being a good reference book for nutritional and food scientists, biochemists, industry producers, and consumers.

Aspects related to their bioactivity, mechanism of action, and bioavailability are extensively described along the different chapters. The chapters describe the impact of bioactive peptides on the physiological absorption, regulation and disease prevention. The book also covers the recent technological advances for the production of food peptides.

Contents
Preface
Section 1 Health Benefits of Food Peptides
1 1997-2012: Fifteen Years of Research on Peptide Lunas in
2 Bowman-Birk Inhibitors from Legumes: Utilisation in Disease Prevention and Therapy
3 Antihypertensive Peptides from Food Proteins
Section 2 Foods as Source of Bioactive Peptides
4 Whey Proteins as Source of Bioactive Peptides Against Hypertension
5 Functional Proteins and Peptides of Hen's Egg Origin
6 Antihypertensive Properties of Plant Protein Derived Peptides
7 Vigna Unguiculata as Source of Angiotensin-I Converting Enzyme Inhibitory and Antioxidant Peptides
8 Dipeptidyl Peptidase-IV Inhibitory Activity of Peptides in Porcine Skin Gelatin Hydrolysates
9 Snake Venom Peptides: Promising Molecules with Anti-Tumor Effects
Section 3 Production of Bioactive Food Peptides
10 Advancements in the Fractionation of Milk Biopeptides by Means of Membrane Processes