This review highlights the bioactive properties and health benefits of peptides in fermented dairy products, indicating their role in managing hypertension and improving immune responses.
Key Points
Peptides derived from fermented dairy exhibit antioxidant and immunomodulatory effects, enhancing health benefits.
Clinical studies indicate that these peptides may play a role in managing hypertension effectively.
Fermentation conditions and microbial strains significantly influence the production and activity of these peptides.
Advances in biotechnology are enabling targeted optimization of peptide functionality for broader applications.