Bioactivity of Peptides Obtained from Poultry By-products: A Review

Overview

Journal Food Chem X

Date 2022 May 2

PMID 35498958

Authors

Martha Guillermina Romero-Garay

Efigenia Montalvo-Gonzalez

Crisantema Hernandez-Gonzalez

Adolfo Soto-Dominguez

Eduardo Mendeleev Becerra-Verdin

Maria de Lourdes Garcia-Magana

Affiliations

Soon will be listed here.

Abstract

The production and consumption of poultry products (chicken, duck, and turkey) are continually growing throughout the world, leading to the generation of thousands of tons of organic by-products, which may be important sources of bioactive peptides. The bioactive peptides isolated from poultry by-products have biological properties that can be useful in the prevention of different metabolic diseases and hence, their consumption could be beneficial for human health. Such peptides can be used as nutraceuticals, and their inclusion as active components of functional food products is increasingly gaining attention. The aim of this review was to present the investigations of the biological effect of the peptides obtained from different poultry by-products and the possible mechanisms of action underlying these effects.

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