[1. Adler-Nissen, J.,(1986). Enzymatic hydrolysis of food protein. London: Elsevier Applied Science Publishers, 12–14.]Search in Google Scholar
[2. Agnihotri, M.K., and Prasad, V.S,(1993). Biochemistry and processing of goat milk and milk products. Small Rumin. Research, 12, 151–170.10.1016/0921-4488(93)90080-2]Search in Google Scholar
[3. Alferez, M. J. M., Lopez-Aliaga, I., Nestares, T., et al. (2006). Dietary goat milk improves iron bioavailability in rats with induced ferropenic anaemia in comparison with cow milk. International Dairy Journal, 16(7), 813-821.10.1016/j.idairyj.2005.08.001]Search in Google Scholar
[4. Butterfield, D. A., Castenga, A., Pocernich, C. B., Drake, J., Scapagnini, G., Calabrese V., (2002). Nutritional approaches to combat oxidative stress in Alzheimer’s diseases. The Journal of Nutritional Biochemistry, Vol.13, pp.444–461.10.1016/S0955-2863(02)00205-X]Search in Google Scholar
[5. Dalle-Donne, I., Rossi R., Colombo, R., et al. (2006). Biomarkers of oxidative damage in human disease. Clinical Chemistry, Vol.52, No.4, pp. 601-623.10.1373/clinchem.2005.061408]Search in Google Scholar
[6. Decker, E. A., Welch, B., 1990. Role of ferritin as a lipid oxidation catalyst in muscle food. Journal Agricultural Food Chemistry, Vol. 38, pp. 674–677.10.1021/jf00093a019]Search in Google Scholar
[7. Dhalla, N. S., Temsah, R. M., Netticadan, T.,(2000). Role of oxidative stress in cardiovascular diseases. Journal of Hypertension, Vol.18, No.6, pp. 655-673.10.1097/00004872-200018060-00002]Search in Google Scholar
[8. Halliwell, B., Gutteridge, J. M. C., (1990). Role of free radicals and catalytic metal ions in human disease: an overview. Methods Enzymol, Vol. 186, pp. 1–85.10.1016/0076-6879(90)86093-B]Search in Google Scholar
[9. Hettiarachchy, N. S., Glenn, K. C., Gnanasambandam, R., Johnson, M. G., (1996). Natural antioxidant extract from fenugreek (Trigonella foenumgraecum) for ground beef patties. J Food Sci, 61, 516–519.10.1111/j.1365-2621.1996.tb13146.x]Search in Google Scholar
[10. Jae, Y. J., Pyo, J. P., Se, K. K., (2005). Antioxidant activity of a peptide isolated from Alaska pollack (Theragra chalcogramma) frame protein hydrolysate. Food Research International, 38, 45-50.10.1016/j.foodres.2004.07.005]Search in Google Scholar
[11. Jenner, P., (2003). Oxidative stress in Parkinson’s disease. Annals of Neurology, 53, S26-36.10.1002/ana.1048312666096]Search in Google Scholar
[12. Ji, L. L., (1995). Oxidative stress during exercise: implication of antioxidant nutrients. Free Radical Biology and Medicine, 18,1079-1086.10.1016/0891-5849(94)00212-3]Search in Google Scholar
[13. Jin Shi-lin, 1993. Several problems about the processing technology of goat milk. China's dairy industry, 21,154-158.]Search in Google Scholar
[14. Kondyli, E., Katsiarim, C., Voutsinas, L. P., (2007). Amino acid composition and nutritional value of goat milk from the indigenous Greek breed. Milchwissenschaft, 62,164-166.]Search in Google Scholar
[15. Liu Ping, Chen Li-bin, Yang Yan-jun, (2006). Production of antihypertensive peptides using enzymatic hydrolysis of corn protein. 27, 117-119.]Search in Google Scholar
[16. Lobo, V., Patil, A., Phatak, A., Chandra, N., (2010). Free radicals, antioxidants and functional foods: Impact on human health. Pharmacognosy reviews, 4, 118–126.10.4103/0973-7847.70902]Search in Google Scholar
[17. Marklund, S., Marklund, G., (1974). Involvement of the superoxide anion radical in the autoxidation of pyrogallal and a convenient assay for superoxide dismutase. Eur J Biochem. 47, 469-474.10.1111/j.1432-1033.1974.tb03714.x]Search in Google Scholar
[18. Poli, G., Leonarduzzi, G,. Biasi, F., et al. (2004). Oxidative stress and cell signaling. Current Medicinal Chemistry, 11, 1163-1182.10.2174/0929867043365323]Search in Google Scholar
[19. Rafter, J. (2003). Probiotics and colon cancer. Best Prac. Res. Cli. Gastroentrol. 17, 849-859.10.1016/S1521-6918(03)00056-8]Search in Google Scholar
[20. Richmond, R., Halliwell, B., Chauhan, J., et al. (1981). Superoxide-dependent formation of hydroxyl radicals: detection of hydroxyl radicals by the hydroxylation of aromatic compounds [J]. Anal Biochem. Vol. 118, 328-335.10.1016/0003-2697(81)90590-X]Search in Google Scholar
[21. Saiga, A., Tanabe, S., Nishimura, T., (2003). Antioxidant activity of peptides obtained from porcine myofibrillar proteins by protease treatment. J Agric Food Chem. 51, 3661-3667.10.1021/jf021156g12769542]Search in Google Scholar
[22. Sánchez-Moreno, C., (2002). Review: Methods used to evaluate the free radical scavenging activity in foods and biological systems. Food Science and Technology International, 8, 121–137.10.1177/1082013202008003770]Search in Google Scholar
[23. Shinde, A., Ganu, J., Naik, P., (2012). Effect of free radicals & antioxidants on oxidative stress:A review. Journal of Dental & Allied Sciences,1, 63–66.10.4103/2277-4696.159144]Search in Google Scholar
[24. Teng Bo, Chen Cheng, Xu Su, et al., (2005). Functional studies of milk protein bioactive peptides. China dairy industry, 33, 16-18.]Search in Google Scholar
[25. Wang J., Sun B.G., Cao Y. P., et al. (2009). Protection of wheat bran feruloyl oligosaccharides against free radical-induced oxidative damage in normal human erythrocytes. Food and Chemical Toxicology, 47, 1591-1599.10.1016/j.fct.2009.04.00619371769]Search in Google Scholar
[26. Wang W., Mejia E.G., (2005). A new frontier in soy bioactive peptides that may prevent age-related diseases. Comp. Rev. Food Sci. Food Safety. 4, 63-78.10.1111/j.1541-4337.2005.tb00075.x33430553]Search in Google Scholar
[27. Wu H.C., Chen H.M., Shiau C.Y., (2003). Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackerel (Scomber austriasicus). Food Res. Int. 36, 949–957.]Search in Google Scholar
[28. Xu Li, Zhao Zhong-yan, Li Hong-mei, et al., (2007). Oxidative activity of small molecule enzymatic hydrolysate solution of soybean protein. Journal of jilin agricultural university, 29, 48-52.]Search in Google Scholar