Protein Derivatives From Commercial Grains and Their Antiinflammatory Activity

Abstract The inflammatory process is an important component of several chronic diseases. In chronic inflammation, the different cells and other soluble mediators (cytokines, chemokines, etc.) of the immune system are the main participants in the mechanism of inflammation, causing typical tissue damage. Because of this, many research groups have evaluated the antiinflammatory potential of natural products, specifically, proteins and peptides obtained from functional foods. In this sense, commercial grains have proven to be an important source of protein hydrolysates and peptides with biological activity. Thus, this summary describes the antiinflammatory effect of proteins and peptides isolated from cereals, pseudocereals, and legumes on various models of inflammation.