ArticleFood science & nutrition2026
Preparation of Antioxidant Peptides Derived From Quinoa Protein and Evaluation of Their Antioxidant Activity Through a D-Galactose-Induced Aging Mice Model.
Article in Food science & nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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1 citing paper in PubMed.
- Exploring bioactive peptides from Andean grains and their potential applications: a review.Frontiers in nutrition · 2026Review
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3 authors.
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Abstract
Quinoa is rich in essential nutrients and bioactive compounds. In this study, six proteases (Neutralase, Papain, Alcalase, Pepsin, Flavourzyme, Trypsin) were used to prepare quinoa protein peptides (QPP), and their antioxidant activity was assessed via in vitro chemical assays and a D-galactose-induced aging mouse model. Pepsin-hydrolyzed QPP showed the highest in vitro antioxidant activity, in which essential amino acids accounted for 55.37% of the total amino acids. In vivo, QPP ameliorated organ index decline and pathological damage in the liver, kidney, and lung of aging mice, increased serum and liver SOD, CAT, GSH-Px, and T-AOC activities, reduced MDA levels, and upregulated the mRNA and protein expression of hepatic SOD1, SOD2, CAT, and GSH1 (
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