Recent trends in antioxidative peptides derived from soybean and other soy-based products: A comprehensive review

The process of oxidation is believed to be mainly responsible for different chronic diseases and the deterioration of food by reducing shelf life. Antioxidants are known to scavenge various free radicals like hydroxyl radicals, and peroxyl radicals, and also inhibit lipid peroxidation. An increasing number of peptides and hydrolysates possessing antioxidant capacity have been characterized by soybean and other soy-based products. Due to their high protein content, soybeans, and other soy products are considered to be a great source for generating antioxidative peptides using enzymatic hydrolysis or microbial fermentation. This paper focuses on the recent advances in soy-derived antioxidative peptides, especially the methods for producing the peptides, evaluating the antioxidant capacity in vitro and in vivo, and purifying and identifying the most active peptide fraction and the factors influencing their antioxidant activity.