BIOACTIVE PEPTIDES IN WINE: RECENT ADVANCES AND PERSPECTIVES.

AREDES FERNANDEZ PEDRO A.; APUD, GISSELLE; STIVALA, M.G.; RODRÍGUEZ VAQUERO, MARÍA JOSÉ

BIOACTIVE COMPOUNDS IN WINE. RECENT ADVANCES AND PERSEPECTIVES.

Nova science publishers

Año: 2016;

There are a growing number of scientific evidences published in recent years that revealed that many peptides from fermented beverages exhibit specific biological activities. In view of the current trend in the study of the role of the diet in the prevention and treatment of several diseases, efforts are being put into the production of foods with beneficial activities on human health. Although most of the scientific literature links the benefits of wine consumption on human health to the presence of phenolic compounds, a group of compounds also present in wine, such as peptides, that could have a significant role in the beneficial effects of wine on health, particularly in the prevention of cardiovascular diseases. The purpose of this chapter is to review the current literature of bioactive peptides in general and the recent findings in wine bioactive peptides. Special attention was paid to update the information covered in recent papers with respect to the structure-activity relationships on angiotensin-converting enzyme (ACE) inhibitory peptides, the absorption and bioavailability on the human body, the mechanisms of action and the role of vinification process in the occurrence of bioactive peptides in wine.