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. . Language: English