Bioactive Peptides from Natural Sources: Biochemical Mechanisms and Applications in Health and Food Review

Abstract

Bioactive peptides derived from food proteins represent a diverse group of short amino acid sequences that become biologically active following proteolytic release during food processing, fermentation, or gastrointestinal digestion. These peptides have been widely reported to exert antioxidant, antihypertensive, antimicrobial, and metabolic regulatory activities through specific biochemical mechanisms at the molecular and cellular levels. This narrative literature review synthesizes recent evidence on bioactive peptides obtained from natural food sources, focusing on their protein origins, production strategies, biochemical mechanisms of action, bioavailability and stability constraints, and applications within health-oriented food systems. Literature was retrieved primarily from the Scopus database using structured keyword combinations related to bioactive peptides, protein hydrolysis, fermentation, functional foods, and health outcomes. The reviewed studies indicate that both animal- and plant-derived proteins constitute important reservoirs of bioactive peptides, although their physiological effectiveness is frequently limited by susceptibility to gastrointestinal degradation, low intestinal absorption, and interactions with food matrices. Recent advances in enzymatic processing, fermentation control, and formulation strategies have contributed to improved peptide stability and functional integration into food products. This review provides a consolidated framework for understanding the current position of food-derived bioactive peptides in functional food and nutrition research