Bioactive secondary metabolites in sea cucumbers and their potential to use in the functional food industry

Abstract

The bioactive secondary metabolites produced by sea cucumbers are very diverse with differences in composition, linkages, molecular weight, and various functional properties. Due to their physicochemical properties, these bioactive molecules in sea cucumbers have found applications in various market segments such as functional foods and cosmetics. Sea cucumber side dishes are a prominent food item in traditional cuisine in East Asian countries such as South Korea, China, and Japan. In addition, many studies have reported that the consumption of sea cucumbers can reduce the risk of cardiovascular disease, the pathogenesis of cancer cells, chronic inflammatory diseases, etc. In particular, many studies have recently reported the potential of sea cucumbers to develop functional products to reduce inflammation, oxidative stress, diabetes, and cancer. Additionally, these bioactive properties associated with sea cucumbers make them ideal compounds for use as functional ingredients in functional food products. However, no report has yet reviewed the properties of sea cucumbers related to functional foods. Therefore, in this review, the primary focus is given to collecting published scientific data (from 2019 to 2023) on the bioactive properties of sea cucumbers relevant to the functional food industry.

Recent Reports on Bioactive Compounds from Marine Cyanobacteria in Relation to Human Health Applications

“…Diabetes mellitus is one of the concerning health issues which affects people of different age groups worldwide. It is a type of metabolic disorder in which a person has a high blood glucose level over some time due to insufficiency in insulin secretion or insufficiency in insulin activity of the body [ 47 ]. The antidiabetic activity of marine cyanobacteria makes them useful as potential antidiabetic sources for antidiabetic drugs.…”