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Integration of in silico screening identifies bioactive peptide candidates from olive proteins, suggesting new functional food ingredients.
This study provides an integrated in silico screening and prioritization framework to identify olive-derived peptide candidates with predicted multifunctional bioactivity. The findings offer a rational basis to guide future experimental validation and support the valorization of olive byproducts as sources of functional food ingredients.
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Rosa et al. (2026) studied this question.
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