Abstract

Food proteins are a source of nutraceutical and bioactive peptides that promote health and prevent diseases. Legume seed proteins have been widely studied to produce peptides (protein fragments) with a diversity of biological activities. Generally, these Bioactive Peptides (BPs) are encrypted in proteins but can be released by modifications or cleavage from original protein by means of enzymes during gastrointestinal transit or processes as fermentation, germination, heating and pressure. Storage proteins, lectins and protease inhibitors have been reported to be sources of BPs. These peptides are capable of generating a physiological effect against cancer cells and can induce cell death by different mechanisms like apoptosis, affecting the tubulin-microtubule equilibrium and inhibiting angiogenesis. Finally, anticancer therapy based on legume-derived peptides could play a significant role in the pharmaceutical and nutraceutical industry due to the benefits as functional ingredients which improve the life quality of patients or reduce the risk of cancer.

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