Food-derived peptides have attracted considerable attention from researchers due to their high nutritional value and diverse bioactivities.However,limitations in the natural sources and extraction processes of food-derived peptides have led to their antioxidant capabilities gradually falling short of meeting the demands for anti-aging and the prevention of chronic diseases in practical applications.This paper reviewed the sources of food-derived antioxidant peptides,ana-lyzed the structure-activity relationships between peptide antioxidant properties and factors such as hydrolysis,amino acid composition and sequence,molecular weight,and secondary structure.Additionally,the curr-ent research status and exist-ing issues of methods to enhance the antioxidant properties of peptides were discussed.These efforts will provide crucial support for the application and expansion of food-derived antioxidant peptides.
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