Food-Derived Opioids: Production and the Effects of Opioids on Human Health

Abstract

Traditional opioids have been used for the people who suffer from cancer, burns, surgery, HIV/AIDS, and other serious illness pains for years. However, numerous side effects like dizziness, apnea, physical dependence, tolerance, addiction, nausea, and vomiting push the researchers to look forward to the new opioid options. The opioid peptides which derived from foods provide significant advantages as the safe and natural alternative. The researchers reported that it is also promising a new functional food and nutraceutical. In this chapter, the type of food-derived opioids, their origins, possible receptors, their amino acid sequences, opioid effects, production techniques, and health benefits are reviewed.

The biological role of casomorphins

“…Это разрушение может усугубляться выработкой антител против бета-казеина. Данные от почти 1300 образцов сыворотки показали, что у всех исследуемых были верифицированы антитела против казеина, с самыми высокими показателями титров антиказеина A1 среди лиц, страдающих инсулинозависимым сахарным диабетом [17].…”

The current research status and strategies employed to modify food-derived bioactive peptides

“…The amino acid composition and sequence determine the peptides' physiological function. These peptides can be classified as antimicrobial (antifungal, antibacterial) (29,30), anti-inflammatory (31, 32), anticancer (33), antihypertensive (34,35), immunomodulatory (36), mineral-binding (37), opioids (38), and antidiabetic (39)(40)(41), based on the experimentally determined functionality. It has been reported that some peptides are multifunctional; thus, they can exhibit more than one biofunction (5,42).…”