What is it about?

This research explores the antioxidative capacity of Trypsin-hydrolyzed corn silk proteins that could potentially lead to developing new natural sources-based antioxidants with significant health benefits such as protecting cells from damage caused by free radicals linked to various diseases like cancer and heart disease.

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Why is it important?

This study is important because it investigates the potential health benefits of Trypsin-hydrolyzed corn silk proteins as antioxidants. Antioxidants are essential for protecting our cells from damage caused by free radicals, which have been linked to various diseases such as cancer and heart disease. The findings of this research could lead to the development of new functional food ingredients or nutraceuticals with antioxidant properties that can improve overall human health outcomes. This paper's results may also contribute significantly to scientific knowledge on natural sources' antioxidative capacity, particularly in plant-based protein hydrolysates derived from agricultural waste products like corn silk proteins.

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This page is a summary of: Trypsin‐hydrolyzed Corn Silk Proteins: Antioxidant Activities, in vitro Gastrointestinal and Thermal Stability, and Hematoprotective Effects, eFood, March 2020, Wiley,
DOI: 10.2991/efood.k.200323.001.
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