• https://doi.org/10.1201/9781003106524-8Copy DOI Icon

Cereals

  • Jan 21, 2022
  • Hitomi Kumagai
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Abstract

Cereal proteins and peptides have various functions, such as antidiabetic, antihypertensive, and antioxidant activities. Proteins that inhibit α-amylase activity, suppress glucose-transporter expression, and adsorb glucose to prevent diabetes can be easily applied as bioactive components in functional foods because they are tasteless and exert their functions in the gut. On the other hand, peptides that inhibit dipeptidyl peptidase-4 (DPP-4) activity to prevent diabetes, ACE activity to prevent hypertension, and suppress oxidative stress in the liver exert their functions after absorption from the small intestine. As peptides often have a bitter taste, the development of food-processing techniques to produce functional foods with favorable palatability is also required in order to apply scientific findings about peptides to functional foods.

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