Samantekt:
This chapter discusses the potential of fish protein hydrolysates (FPH) as a food antioxidant and bioactive ingredient to combat oxidative processes in living systems. The effect of hydrolysis and enzymes on flavour of FPH and the processing techniques to reduce off-flavours and odours of FPH are described. The antiproliferative and immunomodulatory activities of FPH are also discussed.