Biopeptides from vegetable proteins: new scientific evidences

In the last few decades, the search for new bioactive compounds able to fight several chronic degenerative diseases has increased. In this context, natural sources are especially appealing. Among these new products, peptides are included, for the promising bioactivities and potential applications. In fact, bioactive peptides represent specific sequences of amino acids with numerous health effects so they can be used for the formulation of new drugs, nutraceuticals and ingredients for functional foods. They can be obtained from different protein sources both of animal (milk, derivatives and eggs, meat, fish and even insects) and of vegetable origin (soy, wheat, corn, rice, barley, potatoes, algae). In particular, here it is shown an overview of recent data on some bioactive peptides of plant origin.