Food Res Int. 2026 Oct 31;242(Pt 5):120171. doi: 10.1016/j.foodres.2026.120171. Epub 2026 Jul 28.
ABSTRACT
Oxidative stress can trigger apoptosis, tissue damage, and the onset of various chronic diseases. By maintaining cellular homeostasis, antioxidants can effectively reduce the risk of diseases associated with oxidative damage, including cardiovascular diseases, neurodegenerative diseases, and metabolic disorders. Given the drawbacks associated with synthetic antioxidants, there has been a gradual shift toward natural alternatives. Antioxidant peptides, derived from proteins, have emerged as natural antioxidants possessing numerous advantages, including abundant sources, high safety profiles, and easy absorption. This article provides a comprehensive overview of recent advances in antioxidant peptide research, with particular emphasis on bioinformatics-assisted discovery and in silico screening approaches, alongside their sources, preparation methods, antioxidant mechanisms, and biological evaluation methods. In addition, this paper explores the current applications of antioxidant peptides in functional foods and the prevention of oxidative stress-related diseases and outlines future trends in this field, thereby providing valuable guidance for the further development and utilization of antioxidant peptides.
PMID:42637334 | DOI:10.1016/j.foodres.2026.120171