Pea-Derived Antioxidant Peptides: Applications, Bioactivities, and Mechanisms in Oxidative Stress Management

Chronic injuries and diseases related to oxidative stress are major global concerns as they impose a great medical burden and lead to serious public health issues. Antioxidant peptides derived from pea protein can serve as potent antioxidants and food additives, contributing to address the challenges posed by oxidative stress. This review will focus on the antioxidant effects of pea peptides demonstrated in various in vitro chemical, cellular, and in vivo antioxidant models. Additionally, this review also summarizes the regulatory role of pea peptides on the Nrf2 (NF-E2-related factor 2)/Kelch-like ECH-associated protein 1 (Keap1) pathway, aiming to elucidate their antioxidant mechanisms. Our review found that pea peptides with smaller molecular weights (<1 kDa) obtained through enzymatic hydrolysis or fermentation and/or those containing amino acids such as Glu, Asp, Gly, Pro, and Leu tend to exhibit higher antioxidant activity. These pea peptides exert their antioxidant effects by scavenging free radicals, chelating pro-oxidative transition metals, reducing hydrogen peroxide, inactivating reactive oxygen species, enhancing the expression of antioxidant enzymes, and reducing the accumulation of lipid peroxides. Our study provides a theoretical foundation for the development of pea resources and the processing of pea-related functional foods.