Propiedades nutritivas y saludables de algas marinas y su potencialidad como ingrediente funcional Nutritional and health properties of seaweeds and its potential as a functional ingredient

  title={Propiedades nutritivas y saludables de algas marinas y su potencialidad como ingrediente funcional Nutritional and health properties of seaweeds and its potential as a functional ingredient},
  author={R. V. Quitral and G. Morales and L. Sep{\'u}lveda and M. Schwartz},
Marine algae (seaweeds) have been consumed in Asia since ancient times, while in Western countries the main use of seaweeds has been as sources of gelling and colloidal agents for food, pharmaceutical and cosmetic industry. Seaweed is a rich source of nutrients such as proteins, vitamins, minerals and dietary fiber. Seaweed dietary fibers are particularly rich in the soluble fractions. Compared to the terrestrial vegetables, seaweed is rich in some health-promoting molecules and materials such… Expand
Nutrients and bioactive compounds of the Lemna gibba and Ulva lactuca as possible ingredients to functional foods
Lemna gibba freshwater macrophyte and seaweeds Ulva lactuca of the middle basin Papaloapan River, southeast of Mexico were chemically characterized in their nutrients and bioactive compounds forExpand
Role of the consumption of fucoidans and beta-glucans on human health: An update of the literature
The objective of this review was to describe the potential beneficial effects of fucoidan and beta-glucans compounds, analyze their characteristics and properties, and provide consumption recommendations that may lead to achieving the expected beneficial effects. Expand
Composición bioquímica y toxicidad de colonias comestibles de la cianobacteria andina Nostoc sp. Llayta
The results indicated that 60% of its aminoacids were indispensable, total lipids were 2% of dry weight, polyunsaturated fatty acids were 32% of total fatty acids, vitamin E was the most abundant and antioxidant activity was 17.4 μmoles (equivalent to Trolox). Expand
Posibilidad de inserción de microalgas en el sector cárnico
Microalgae are considered a food of high nutritional value because they provide vitamins (A, B, C, E and K), minerals, essential amino acids, polysaccharides and lipids (omega-3 and omega-6), whichExpand
Optimization of the extraction process of phenolic compounds from the brown algae Sargassum fluitans Børgesen ( Børgesen )
Sargassum fluitans is a brown seaweed species that annually arrive to Cuban shores in extensive biomass amounts. It contains considerable content of total polyphenols as structural constituents ofExpand
Seaweed single cell detritus effects on the digestive enzymes activity and microbiota of the oyster Crassostrea gigas
Results suggest U. lactuca- derived SCD as a candidate for supplementation of C. gigas in future partial substitution tests and oysters fed with SCD showed low mortality. Expand


Seaweeds: A sustainable functional food for complementary and alternative therapy
The red, brown and green seaweeds have been shown to have therapeutic properties for health and disease management, such as anticancer, antiobesity, antidiabetic, antihypertensive, antihyperlipidemic, antioxidant, anticoagulant, anti-inflammatory, immunomodulatory, antiestrogenic, thyroid stimulating, neuroprotective, antiviral, antifungal, antibacterial and tissue healing properties in vivo. Expand
Nutritional and digestive health benefits of seaweed.
In this chapter, the nutritive value of seaweed and the functional effects of its soluble fiber are discussed with a special reference to the digestive health promotion of human. Expand
[Nutritional evaluation and physiological effects of edible seaweeds].
Seaweeds have a high nutritional value, therefore an increase in their consumption would elevate the foods offer to population, and algal dietary fiber may show important functional activities, such as antioxidant, antimutagenic and anticoagulant effect, antitumor activity, and an important role in the modification of lipid metabolism in human body. Expand
Seaweeds as a source of nutritionally beneficial compounds - A review
The present review highlights the various bioactive materials of seaweed origin and their potential applications. Expand
Present and future prospects of seaweeds in developing functional foods.
There has been a combined effort among scientists to explore and utilize varying food sources to develop functional foods to cater the ever-increasing demand from the consumers, who seekExpand
Marine biotechnology for production of food ingredients.
In this chapter, recent developments and upcoming areas of research that utilize advances in biotechnology in the production of food ingredients from marine sources are introduced and discussed. Expand
Amino acids, fatty acids, and dietary fibre in edible seaweed products
Interestingly, the FA distribution of seaweed products showed high levels of n-3FA and demonstrated a nutritionally ideal n-6/n-3 FA ratio. Expand
Biological activities and health benefit effects of natural pigments derived from marine algae
This contribution focuses on biological activities of marine algae-derived NPs and emphasizing their potential applications in foods as well as pharmaceuticals areas. Expand
Design and nutritional properties of potential functional frankfurters based on lipid formulation, added seaweed and low salt content.
Although adding seaweed had little effect on the lipid and amino acid profiles of frankfurters, it does constitute a means to produce low-sodium products with important dietary fibre content, with better Na/K ratios and rich in Ca. Expand
In vitro antioxidant activities of selected seaweeds from Southeast coast of India.
The seaweed extracts displayed moderate antioxidant activity compared to gallic acid standard, and could be considered for curing diseases from oxidative deteriorations. Expand