Food-derived bioactive peptides in human health: Challenges and opportunities

Subhadeep Chakrabarti, Snigdha Guha, Kaustav Majumder

Research output: Contribution to journalReview articlepeer-review

346 Scopus citations


Recent scientific evidence suggests that food proteins not only serve as nutrients, but can also modulate the body’s physiological functions. These physiological functions are primarily regulated by some peptides that are encrypted in the native protein sequences. These bioactive peptides can exert health beneficial properties and thus are considered as a lead compound for the development of nutraceuticals or functional foods. In the past few decades, a wide range of food-derived bioactive peptide sequences have been identified, with multiple health beneficial activities. However, the commercial application of these bioactive peptides has been delayed because of the absence of appropriate and scalable production methods, proper exploration of the mechanisms of action, high gastro-intestinal digestibility, variable absorption rate, and the lack of well-designed clinical trials to provide the substantial evidence for potential health claims. This review article discusses the current techniques, challenges of the current bioactive peptide production techniques, the oral use and gastrointestinal bioavailability of these food-derived bioactive peptides, and the overall regulatory environment.

Original languageEnglish (US)
Article number1738
Issue number11
StatePublished - Nov 12 2018


  • Bioactive peptides
  • Enzymatic hydrolysis
  • Fermentation
  • Functional foods
  • Oral bioavailability
  • Peptide absorption

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics


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