Characterization of Antioxidant Potential of Seaweed Extracts for Enrichment of Convenience Food

Abstract

In recent years, there has been a growing interest in natural antioxidants as replacements of synthetic compounds because of increased safety concerns and worldwide trend toward the usage of natural additives in foods. One of the richest sources of natural antioxidants, nowadays largely studied for their potential to decrease the risk of diseases and to improve oxidative stability of food products, are edible brown seaweeds. Nevertheless, their antioxidant mechanisms are slightly evaluated and discussed. The aims of this study were to suggest possible mechanism(s) of Fucus vesiculosus antioxidant action and to assess its bioactivity during the production of enriched rye snacks. Chemical and cell-based assays indicate that the efficient preventive antioxidant action of Fucus vesiculosus extracts is likely due to not only the high polyphenol content, but also their good Fe 2+ -chelating ability. Moreover, the data collected during the production of Fucus vesiculosus-enriched rye snacks show that this seaweed can increase, in appreciable measure, the antioxidant potential of enriched convenience cereals. This information can be used to design functional foods enriched in natural antioxidant ingredients in order to improve the health of targeted consumers.

Anti-Inflammatory Properties and Gut Microbiota Modulation of Porphyra tenera Extracts in Dextran Sodium Sulfate-Induced Colitis in Mice

“…PT extracts showed low DPPH free radical scavenging activity although total polyphenol content was high amount. Corsetto et al [ 37 ] have previously reported that high content of total polyphenols provides anti-inflammatory activities via scavenging reactive oxygen species (ROS) or cellular endogenous defenses via enhancing antioxidant, while showing the low antioxidant capability in DPPH radical scavenging activity. Previously, we have reported that the yield rate of PT extracts was 13% and the concentration of porphyra-334 in this PT extracts was 68.45 ± 20% mg/g [ 17 ].…”

Associations between Age-Related Hearing Loss and DietaryAssessment Using Data from Korean National Health andNutrition Examination Survey

“…Seeds and nuts, fruits, and seaweed have considered anti-inflammatory food ingredients [ 38 , 44 , 45 , 46 ]. There is growing acceptance that inflammation could play a role in ARHL [ 16 , 19 , 32 , 33 ].…”

Enzyme-Assisted Release of Antioxidant Peptides from Porphyra dioica Conchocelis

“…Currently, there is an increasing interest in natural antioxidants as an alternative to synthetic compounds, due to safety concerns and a worldwide trend of using natural food additives [1,2]. Indeed, natural antioxidants can shield the human body from free radicals or other reactive oxygen species and prevent or detain the development of many chronic diseases such as cancer, diabetes or atherosclerosis [2,3].…”

“…Seaweed is a rich source of antioxidants, which has received considerable attention from researchers, consumers and food industries [12]. Under severe environmental conditions, these macroalgae develop unique metabolic processes to survive, resulting in the synthesis of a wide range of secondary metabolites, some of which are antioxidant peptides [1].…”