Reports of the beneficial health effects of some peptides have begun to make their way into the scientific literature. Peptides can act as immunomodulators, and have been shown to have a positive influence on calcium absorption, and on regulation of serum cholesterol. A number of peptides may also possess antimicrobial properties that enhance the body's defense mechanisms, and others may produce inhibitory effects for angiotensin-I-converting enzyme (ACE), leading to novel treatments for blood pressure conditions, heart failure, and diabetes. Modern food biotechnology may also allow for the production of highly important products for those suffering life-altering food allergies.

A compendium of cutting-edge information for research scientists and clinicians

Nutraceutical Proteins and Peptides in Health and Disease is the first book that provides comprehensive discussions on bioactive proteins and peptides in the area of nutraceutical and functional foods. It looks at protein and peptide impact on the body's absorption, defense, regulating, and nervous systems, then delves into hypo-allergenic foods and modern approaches to nutraceutical research and production. With 32 chapters written by 63 scientists working at the frontier of this revolutionizing field, it includes state-of-the-art information on--

The cholesterol-lowering capabilities of proteins and peptides

Opioid-like peptides

The antibodies found in milk and egg yolks

Enzymes derived from traditional Asian fermented foods found useful in novel thrombolytic therapy

ACE-inhibitory peptides

Enzymatic treatments used to create anti-allergenic food

Recent developments in proteomics that are making certain processes economically feasible, including those employed in the binding of bioactive peptides

Nutraceutical Proteins and Peptides in Health and Disease provides a compendium of cutting-edge information that can be put to direct use in research, therapy, and production. Biochemists, nutritional scientists, food scientists, and health professionals, as well as graduate students in these fields, will find this book highly useful.

Peptides have been found to have positive effects on calcium absorption, serum cholesterol, and the action of proteins as immunomodulators. Some may also possess antimicrobial, anti- oxidant, and opioid-like properties. Peptides prepared by hydrolysis of bioactive proteins from milk, soy, and other plant and animal sources may have applications in treating cardiovascular disease and in producing hypoallergenic food products. Mine (food science, U. of Guelph, Ontario, Canada) and Shahidi (biochemistry, Memorial U. of Newfoundland) introduce 32 chapters by international experts reviewing current understanding of the biological roles of peptides. Contributors also draw upon new genetic databases to shed light on novel proteins that may inhibit hazardous enzymes.
Annotation ©2006 Book News, Inc., Portland, OR (booknews.com)

Peptides have been found to have positive effects on calcium absorption, serum cholesterol, and the action of proteins as immunomodulators. Some may also possess antimicrobial, anti- oxidant, and opioid-like properties. Peptides prepared by hydrolysis of bioactive proteins from milk, soy, and other plant and animal sources may have applications in treating cardiovascular disease and in producing hypoallergenic food products. Mine (food science, U. of Guelph, Ontario, Canada) and Shahidi (biochemistry, Memorial U. of Newfoundland) introduce 32 chapters by international experts reviewing current understanding of the biological roles of peptides. Contributors also draw upon new genetic databases to shed light on novel proteins that may inhibit hazardous enzymes. Annotation ©2006 Book News, Inc., Portland, OR (booknews.com)

This is the first book to cover bioactive proteins and peptides in the area of nutraceuticals and functional foods, providing state-of-the-art information. It examines recent advancements in the field and the biological activities associated with them. It explores the beneficial health effects of peptides, including antimicrobial and antioxidant properties, and discusses hypoallergenic foods such as milk proteins, egg proteins, soybeans, and rice seeds. The book also considers modern approaches to bioactive proteins and peptides. Edited by international experts in the field, this is an ideal reference for biochemists, nutritional scientists, food scientists, and health professionals.