Browsing by Author "Singh, Brij Pal"

Now showing 1 - 1 of 1
  • No Thumbnail Available
    Item
    Production, characterization and bio-functional properties of multi-functional peptides from fermented plant-based foods: A review
    (2025) Singh, Brij Pal
    Bioactive peptides derived from fermented plant-based foods have gained increasing attention due to their po tential health-promoting properties. Fermentation of plant-based substrates leads to the manufacturing of various peptides with bioactive properties through the enzyme’s activity in microorganisms or endogenous plant en zymes. These peptides exhibit diverse biological activities such as antioxidant, antihypertensive, antimicrobial, anti-inflammatory, anti-diabetic and anti-cancer effects. This review provides an overview of the health bene f icial properties of peptides with biological activity derived from fermented foods mainly plants, including their modes of operation and prospective uses in promoting human health. Understanding the health benefits and ways of behaviour about bioactive specific protein fragments from fermented plant-based meals can contribute to the creation of dietary supplements and culinary products with enhanced health-promoting properties.