Antidiabetic Food-Derived Peptides for Functional Feeding: Production, Functionality and In Vivo Evidences Rivero Pino, Fernando Espejo Carpio, Francisco Javier Guadix Escobar, Emilia María Bioactivity Enzymes Glycemic index Nutraceuticals Peptides Proteases Protein hydrolysates Abstract: Bioactive peptides released from the enzymatic hydrolysis of food proteins are currently a trending topic in the scientific community. Their potential as antidiabetic agents, by regulating the glycemic index, and thus to be employed in food formulation, is one of the most important functions of these peptides. In this review, we aimed to summarize the whole process that must be considered when talking about including these molecules as a bioactive ingredient. In this regard, at first, the production, purification and identification of bioactive peptides is summed up. The detailed metabolic pathways described included carbohydrate hydrolases (glucosidase and amylase) and dipeptidyl-peptidase IV inhibition, due to their importance in the food-derived peptides research field. Then, their characterization, concerning bioavailability in vitro and in situ, stability and functionality in food matrices, and ultimately, the in vivo evidence (from invertebrate animals to humans), was described. The future applicability that these molecules have due to their biological potential as functional ingredients makes them an important field of research, which could help the world population avoid su ering from several diseases, such as diabetes. 2020-11-20T09:06:11Z 2020-11-20T09:06:11Z 2020-07-23 journal article Rivero-Pino, F., Espejo-Carpio, F. J., & Guadix, E. M. (2020). Antidiabetic Food-Derived Peptides for Functional Feeding: Production, Functionality and In Vivo Evidences. Foods, 9(8), 983. [DOI:10.3390/foods9080983] http://hdl.handle.net/10481/64385 10.3390/foods9080983 eng http://creativecommons.org/licenses/by/3.0/es/ open access Atribución 3.0 España Mdpi