Evaluation of marine algae <i>Undaria pinnatifida</i> and <i>Porphyra purpurea</i> as a food supplement: composition, nutritional value and effect of intake on intestinal, hepatic and renal enzyme activities in rats

Taboada, Cristina; Millán, Rosendo; Míguez, I.

doi:10.1002/jsfa.5981

Cited by 33 publications

(18 citation statements)

References 43 publications

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“…The present results support the possible role of multiple nutritional factors, specifically those linked to the simultaneous presence in algae of various compounds (fibers, minerals and proteins). The presence of metabolites in algae has prompted a pharmacological interest in their antioxidant, anti-radical, anticoagulant, antibacterial, antidiabetic, antifungal, anti-inflammatory, antiplatelet, antithrombic and vasodilatory properties, which may act on the cardiovascular, immunitary and nervous systems (71,72). …”

Section: Discussionmentioning

confidence: 99%

Antioxidant properties of the red alga Asparagopsis taxiformis collected on the North West Algerian coast

Mellouk

Benammar

Krouf

et al. 2017

Experimental and Therapeutic Medicine

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The aim of the present study was to evaluate the total phenolic and lipid content, fatty acids profiles and in vitro antioxidant activities of aqueous and solvent extracts of the red seaweed Asparagopsis taxiformis, through six different investigations. The present study demonstrated that phenol contents (mg gallic acid/g dry weight) were highest in the aqueous and methanolic extracts, followed by the ethanolic, hydroethanolic and hydromethanolic extracts. The lowest phenol contents were identified in the three remaining extracts: Butanolic, petroleum ether and acetone extracts. Furthermore, the total lipid content of the algae powder amounted to 2.85% of dry weight. The fatty acid methyl ester profiles analysed by gas-liquid chromatography represented indicated that fatty acids comprised 91.0±0.3% of total algae lipids. The saturated to unsaturated fatty acid contents amounted to 23.2±0.1 and 67.9±0.4% respectively. C13:0 (tridecanoate), C15:0 (pentadecanoate) and C17:0 (heptadecanoate) represented 47.4% of the total saturated fatty acids. Notably, the two most abundant unsaturated fatty acids, C15:1 (pentadecenoate) and C18:2 (octadecadienoate) represented 13.4 and 11.4% respectively, of the total unsaturated fatty acid content. Furthermore, the results of the antioxidant screening performed at 1.0 mg/ml, revealed that aqueous and methanolic extracts exhibited higher inhibition against superoxide and nitric oxide radicals and excellent radical scavenging activity [with half maximal inhibitory concentration (IC50) values 5.1 and 15.0 µg/ml, respectively], demonstrating improved antioxidant behavior when compared with standard ascorbic acid (which has an IC50 value of 3.7 µg/ml). Scavenging activity of the aqueous and methanolic extracts exhibited a strong peroxidation inhibition against linoleic acid emulsion system at a concentration of 300 µg/ml in comparison to the butylated hydroxyltoluene. Although all the studied extracts exhibited ferric reducing power, the aqueous and methanolic extracts had greater hydrogen donating ability. By contrast, hydromethanolic, ethanolic, hydroethanolic, butanolic, acetone and petroleum ether extracts exhibited weak antioxidant behavior. The antioxidant activity of potent seaweed species identified in the current study means that as well as being used as a functional food, they may be developed as novel pharmaceutical compounds and may be used as anti-ageing agents.

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Section: Discussionmentioning

confidence: 99%

Antioxidant properties of the red alga Asparagopsis taxiformis collected on the North West Algerian coast

Mellouk

Benammar

Krouf

et al. 2017

Experimental and Therapeutic Medicine

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“…Thus, data on compounds of nutritional and health value available in raw wet laver can only be estimated by analysis of raw wet laver itself rather than the dehydrated product used for dry weight-based analysis. However, most previous studies of nutritional values presented analytical data based on dry weight [20][21][22][23][24][25][26][27], and wet-weight values are rarely reported [19]. Since seasoned raw wet laver is often consumed without dehydration or further processing, data on nutritional value relative to wet weight are needed to accurately estimate the potential health benefits.…”

Section: Raw Laversmentioning

confidence: 99%

Health Functionality and Quality Control of Laver (Porphyra, Pyropia): Current Issues and Future Perspectives as an Edible Seaweed

Cho

Rhee

2019

Marine Drugs

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The growing interest in laver as a food product and as a source of substances beneficial to health has led to global consumer demand for laver produced in a limited area of northeastern Asia. Here we review research into the benefits of laver consumption and discuss future perspectives on the improvement of laver product quality. Variation in nutritional/functional values among product types (raw and processed (dried, roasted, or seasoned) laver) makes product-specific nutritional analysis a prerequisite for accurate prediction of health benefits. The effects of drying, roasting, and seasoning on the contents of both beneficial and harmful substances highlight the importance of managing laver processing conditions. Most research into health benefits has focused on substances present at high concentrations in laver (porphyran, Vitamin B 12 , taurine), with assessment of the expected effects of laver consumption. Mitigation of chemical/microbiological risks and the adoption of novel technologies to exploit under-reported biochemical characteristics of lavers are suggested as key strategies for the further improvement of laver product quality. Comprehensive analysis of the literature regarding laver as a food product and as a source of biomedical compounds highlights the possibilities and challenges for application of laver products.

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“…(nori). The nutritional properties of these species are well characterized and they all contain high levels of protein, covering the requirements of all of the essential amino acids . Wakame and kombu also are rich sources of important minerals, especially iodine, while nori contains some LC n‐3 PUFAs .…”

Section: Introductionmentioning

confidence: 99%

“…The nutritional properties of these species are well characterized and they all contain high levels of protein, covering the requirements of all of the essential amino acids . Wakame and kombu also are rich sources of important minerals, especially iodine, while nori contains some LC n‐3 PUFAs . During the last decades, even more algae species have been considered as potential sources of nutrition and a number of papers focusing on nutritional characteristics, including fatty acid composition, amino acid profiles and dietary fiber, of these have been published.…”

Section: Introductionmentioning

confidence: 99%

Characterization of protein, lipid and mineral contents in common Norwegian seaweeds and evaluation of their potential as food and feed

Mæhre¹,

Kjellevold²,

Eilertsen³

et al. 2014

J Sci Food Agric

291

205

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Evaluation of marine algae Undaria pinnatifida and Porphyra purpurea as a food supplement: composition, nutritional value and effect of intake on intestinal, hepatic and renal enzyme activities in rats

Cited by 33 publications

References 43 publications

Antioxidant properties of the red alga Asparagopsis taxiformis collected on the North West Algerian coast

Antioxidant properties of the red alga Asparagopsis taxiformis collected on the North West Algerian coast

Health Functionality and Quality Control of Laver (Porphyra, Pyropia): Current Issues and Future Perspectives as an Edible Seaweed

Characterization of protein, lipid and mineral contents in common Norwegian seaweeds and evaluation of their potential as food and feed

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