Biologically Active Peptides from Lupin (Lupinus angustifolius L.) Grain

There is a great diversity of lupin grains; however, their varieties share a high protein content, thus making them an essential ingredient for substituting or complementing other foods, as well as a source of interest for obtaining hydrolysates and biologically active peptides. At present, it should be noted that numerous studies have shown positive effects of these hydrolysates and peptides in the prevention and/or treatment of diseases, due to their anti-inflammatory, hypocholesterolemic, antidiabetic and hypoglycemic effects; however, it is still necessary to carry out bioavailability and biodigestibility studies to develop forms of inclusion in foods that allow their greater absorption, distribution and metabolism.