ReviewFood chemistry: X2025
Recent advances in bioactive peptides from fermented plant-based foods and their bioactivities.
Review in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed.
- Gut microbiome-mediated bioactive ingredients and health benefits of medicinal and edible fermented products: A comprehensive review.Folia microbiologica · 2026Review
- The Interaction Between Sour Jujube Kernel Peptide and Pea Starch and Its Effects on Starch Properties and In Vitro Digestibility.Molecules (Basel, Switzerland) · 2026Article
- Nutritional evaluation, characteristic component differences and non-targeted metabolomics analysis of traditional fermented glutinous Rice in four Chinese provinces.Food chemistry: X · 2026Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Bioactive peptides (BAPs), which are protein fragments defined by their distinct structural features and amino acid sequences, impart health benefits to foods enriched with them. These benefits include antioxidant, antihypertensive, antidiabetic, and immunomodulatory properties. BAPs have emerged as potential substitutes for synthetic molecules in various applications. Nevertheless, there is inadequate of information on the production of BAPs via novel fermented plant-based foods (FPFs), and many BAPs resources in FPFs have not been effectively explored. This review extensively discussed recent trends in FPFs, ranging from vinegar, cheese liquor, fermented rice, etc., from 2019 to 2024. We further discuss the beneficial health impacts of BAPs derived from FPFs, factors affecting the bioavailability of bioactive peptides, trends, and future perspectives in bioactive compounds from fermentation foods. This review will add to the existing body of knowledge and improve our understanding of the potential of BAPs derived from fermented plant-based foods.
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What Socratic holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.