TECHNOLOGY FOCUS - BIOLOGY - Preferred Components: The natural antioxidant comprises an extract comprising one or more species species comprising a Fucus species, an Ascophyllum species, a Laminaria species, an Alaria species, a Palmaria species, a Pelvetia species, a Pyropia species, a Caulerpa species and a Durvillaea species, preferably e.g. Fucus spiralis, Fucus vesiculosus, Fucus distichus, Fucus serratus, Fucus ceranoides, Fucus gardneri, Fucus evanescens, Furcellaria lumbricalis, Ascophyllum nodosum, Laminara hyperborea, Laminaria saxatilis, Laminaria saccharina, Laminaria digitata, Laminaria ochroleuca, Laminaria pallida, Laminaria setchellii, Lessonia flavicans, Lessonia nigrescens, Lessonia trabeculata, Lessoniopsis littoralis, Macrocystis integrifolia, Macrocystis pyrifera, Mastocarpus papillatus, Mastocarpus stellatus, Mazzaella splendens, Monostroma grevillei, Nemacystus decipiens, Nereocystis luetkeana and Osmundea pinnatifida. The enzyme comprises proteases from marine species, or proteases from Bacillus strains, subtilisin including subtilisin from Bacillus licheniformis such as Alcalase (RTM: Subtilisin), Protamex (RTM: Subtilisin), Flavourzyme (RTM: Subtilisin), Neutrase (RTM: Subtilisin), Protease A Amano 2, Protease M Amano, Protease P Amano 6, Pescalase (RTM: Subtilisin), Fromase (RTM: Subtilisin), Promod 31 (RTM: Subtilisin) and Maxatase (RTM: Subtilisin). The protein source material is derived from: fish including fish muscle, fish skin, fish vicera, fish bones, fish heads, and/or other fish by products; aquatic mammals; crustaceans including whole crustaceans, crustacean meat and crustacean shells and process byproducts; or mollusks.    TECHNOLOGY FOCUS - ORGANIC CHEMISTRY - Preferred Process: The process further comprises: separating a hydrolyzed aquatic peptide fraction from solid material by concentration, and collecting the fraction; drying the fraction; subjecting the starting material to protein isolation by extracting the proteins from the starting raw material, and subsequent hydrolysis of the extracted proteins recovered in the process; incorporation of stabilizers such as antimicrobials to the final product; and deodorization treatment of the final product. The process comprises: grinding or mincing the protein source material in the presence of water and recovering the minced pulp; adjusting the material prior to the hydrolysis to a protein content of 0.1-30 wt./vol.% (protein/water); adjusting the material to a pH of 1-14; adjusting the mixture to a convenient temperature at which the selected enzyme(s) does not become heat inactivated, to 0-80 degrees C; allowing the enzymatic hydrolysis to proceed for a period of 0.1-48 hours or until the degree of hydrolysis (% DH) has reached a desired value of 2-70% DH; and stopping the enzymatic hydrolysis by deactivating the enzyme. The enzymatic hydrolysis by deactivation of the employed enzyme with a stoppage step comprises (a) raising the temperature of the reaction mixture to a level of greater than 60 degrees C, for 5-60 minutes, followed by cooling on ice, and (b) deactivating the employed enzyme by altering the pH to pH where the enzyme is deactivated, such as a pH of below 5 or above 8. The hydrolysis of the protein source is carried out using gelatin and/or collagen from the aquatic species as the protein source material. The degree of hydrolysis is followed or measured in the final product. The separation of the obtained protein hydrolyzate is performed by: sedimentation; or filtration using ultra filtration membranes, preferably with molecular weight cut-off comprising 30, 10, 5, 3 and 1 kDa; or centrifugation at a speed of 500-10000 G and elimination of the residue obtained. The recovery of the protein hydrolyzate is performed by concentration or drying. The antioxidant used in the hydrolysis step comprises alpha -tocopherol, ascorbic acid (both preferred), caffeic acid, cinnamic acid, coumaric acid, carnosic acid, carnosol, epicatechin(flavan-3-ol), ferulic acid, flavone, phlorotannins and/or rosmarinic acid. Preferred Components: An effective amount of one compound or combinations of two or more compounds that are defined as natural antioxidants by a valued scientific prospect such as European Food Safety Authority (EFSA) and Food and Agriculture Organization (FAO), is used as a further antioxidant agent. The aquatic protein hydrolyzate is in a form of capsules, dried form including powder form, flakes, granules and pellets, liquid, semi-liquid, a suspension, an emulsion, or a syrup. The aquatic protein hydrolyzate is produced from gelatin and/or collagen as protein source material. ACTIVITY - Hypotensive; Anticoagulant; Thrombolytic; Immunomodulator; Antidiabetic; Cytostatic.    MECHANISM OF ACTION - Angiotensin-converting-enzyme inhibitor.    EXAMPLE - No suitable example given.