New Delhi, Aug. 14 -- A recent study by the Institute of Advanced Study in Science and Technology (IASST), Guwahati, has underscored the potential of bioactive peptides (BAPs) from traditional fermented foods to improve health outcomes across diverse Indian populations.
Published in Food Chemistry, the research led by Prof. Ashis K Mukherjee and his team reveals that peptides-short protein fragments formed during fermentation in foods like yogurt, idli, miso, kimchi, and fermented fish-can regulate blood pressure, blood sugar, immunity, and inflammation.
These peptides exert beneficial effects through interactions at the molecular level, contributing to antimicrobial, antihypertensive, antioxidant, and immune-modulatory functions, accordi...