4 Foods High in Peptides

According to Canada Peptide, Canadian biotechnology research company, Proteins are associated with many health promoting properties, and these may be attributed to the particular peptides encrypted in the protein molecules. As you already know, peptides are the main building blocks of proteins and they are comprised of three or more amino acids bonded together into a molecular chain. All the dietary proteins have peptides, and the following are four foods known to be the richest sources of peptides-:

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Milk

Dairy products are among the top sources of peptides, with several present in milk protein such as casein. In an article published in Latin American Archives of Nutrition, it was revealed that peptides in whey and casein exhibit a wide range of therapeutic activities such as antithrombotic, antimicrobial, immunomodulatory and mineral carrying effects. According to the same article, these bioactive peptides were also found to work against hypertension.

Eggs

Eggs are another dietary source of peptides following closely after milk. Eggs contain a peptide known as egg yolk water-soluble peptide which has been proved to have the ability to protect bone metabolism and due to this, the peptide is a promising alternative to offering relief to patients suffering from osteoporosis.

Grains

Grains such as rice, wheat and corn all contain peptides. In a research conducted in 2002, it was discovered that wheat gluten has an autoimmune trigger that can induce celiac disease as a peptide and another study also discovered that a peptide contained in rice could be used to create an edible vaccine, which can then be used against Alzheimer’s.

Soybeans

Soybean is another incredible source of dietary peptide. Numerous studies have identified different peptides in soybeans associated with a variety of health benefits. One of such studies concluded that some of the peptides in soybeans have tumor-suppressing and cancer preventing properties. The particular one identified to harbor these properties was the isoflavon-deprived soybean peptide.