“…Many food proteins, including milk proteins, such as lactoferrin, b-lactoglobulin and casein, soy proteins, mushroom proteins, egg albumen proteins and egg yolk phosvitin, maize zein, potato patatin and yam dioscorin, were reported to have antioxidant activity (Chiue, Kusano, & Iwami, 1997;Hou et al, 2001;Kouoh et al, 1999;Liu, Han, Lee, Hsu, & Hou, 2003;Maheswari, Ramadoss, & Krishnaswamy, 1997;Rajalakshmi & Narasimhan, 1996;Satue-Gracia, Frankel, Rangavajhyala, & German, 2000;Zhao et al, 2004). The proteins owe their antioxidant activity to their constituent amino acids.…”