Evidence of anti-obesity and mixed hypolipidemic effects of extracts from pink shrimp (Penaeus brasiliensis and Penaeus paulensis) processing residue

Mezzomo, Natália; Tenfen, Laura; Farias, Mirelle Sifroni; Friedrich, Maria Tereza; Pedrosa, Rozangela Curi; Ferreira, Sandra R.S.

doi:10.1016/j.supflu.2014.09.021

Cited by 26 publications

(5 citation statements)

References 61 publications

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“…In addition, in a context of increasing interest in improving health through the consumption of natural products, they are considered also in food fortification. It has been demonstrated that they are precursors of vitamin A, generating health advantages, such as antioxidant properties, reinforcing the immune system, decreasing the risk of degenerative and cardiovascular ailments, anti-obesity/hypolipidemic properties, and defense of the macula region of the retina (Mezzomo et al, 2015).…”

Section: Carotenoids and Nutritional Aspectsmentioning

confidence: 99%

“…Carotenoids are transformed to vitamin A to satisfy the body requirements, changing the levels of conversion efficiency (Mezzomo and Ferreira, 2016). A prolonged deficiency of vitamin A can produce skin modifications, corneal ulcers, and night blindness, while a surplus is toxic and may be associated to congenital malformation in pregnancy, bone diseases in patients with chronic renal malfunction, blindness, xerophthalmia, and death (Mezzomo et al, 2015).…”

Section: Carotenoids and Nutritional Aspectsmentioning

confidence: 99%

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Carotenoid Pigment Content in Durum Wheat (Triticum turgidum L. var durum): An Overview of Quantitative Trait Loci and Candidate Genes

et al. 2019

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Carotenoid pigment content is an important quality trait as it confers a natural bright yellow color to pasta preferred by consumers (whiteness vs. yellowness) and nutrients, such as provitamin A and antioxidants, essential for human diet. The main goal of the present review is to summarize the knowledge about the genetic regulation of the accumulation of pigment content in durum wheat grain and describe the genetic improvements obtained by using breeding approaches in the last two decades. Although carotenoid pigment content is a quantitative character regulated by various genes with additive effects, its high heritability has facilitated the durum breeding progress for this quality trait. Mapping research for yellow index and yellow pigment content has identified quantitative trait loci (QTL) on all wheat chromosomes. The major QTL, accounting for up to 60%, were mapped on 7L homoeologous chromosome arms, and they are explained by allelic variations of the phytoene synthase (PSY) genes. Minor QTL were detected on all chromosomes and associated to significant molecular markers, indicating the complexity of the trait. Despite there being currently a better knowledge of the mechanisms controlling carotenoid content and composition, there are gaps that require further investigation and bridging to better understand the genetic architecture of this important trait. The development and the utilization of molecular markers in marker-assisted selection (MAS) programs for improving grain quality have been reviewed and discussed.

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Section: Carotenoids and Nutritional Aspectsmentioning

confidence: 99%

Section: Carotenoids and Nutritional Aspectsmentioning

confidence: 99%

Carotenoid Pigment Content in Durum Wheat (Triticum turgidum L. var durum): An Overview of Quantitative Trait Loci and Candidate Genes

et al. 2019

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“…Due to the coloring properties of carotenoids, they are often used in food, pharmaceutical, cosmetics, and animal feed industries. In addition to their extensive use as colorants, they are also used in food fortification because of their possible activity as provitamin A and their biological functions to health benefit, such as strengthening the immune system, reducing the risk of degenerative diseases [5], antioxidant properties [1,6] and antiobesity/hypolipidemic activities [6].…”

Section: Carotenoids Properties and Functionsmentioning

confidence: 99%

Carotenoids Functionality, Sources, and Processing by Supercritical Technology: A Review

Mezzomo

Ferreira

2016

Journal of Chemistry

Self Cite

275

144

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Carotenoid is a group of pigments naturally present in vegetal raw materials that have biological properties. These pigments have been used mainly in food, pharmaceutical, and cosmetic industries. Currently, the industrial production is executed through chemical synthesis, but natural alternatives of carotenoid production/attainment are in development. The carotenoid extraction occurs generally with vegetal oil and organic solvents, but supercritical technology is an alternative technique to the recovery of these compounds, presenting many advantages when compared to conventional process. Brazil has an ample diversity of vegetal sources inadequately investigated and, then, a major development of optimization and validation of carotenoid production/attainment methods is necessary, so that the benefits of these pigments can be delivered to the consumer.

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“…Fish oil is rich in vitamins (E, D, A). Due to these valuable components, fish oil consumption could be a promising way to impede some health risks such as inflammation, coronary heart diseases, obesity, arthritis, autoimmune disorders, and cancer [39][40][41][42].…”

Section: Oilmentioning

confidence: 99%

Innovation in the Seafood Sector through the Valorization of By-Products

Moosavi‐Nasab¹,

Oliyaei²,

Eun³

et al. 2021

Innovation in the Food Sector Through the Valorization of Food and Agro-Food by-Products

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Aquatic, marine and algae, is reservoir of bioactive compounds, which have considerable potential to supply novel ingredients toward the development of commercial functional food products. Meanwhile, several valuable by-products generate during the manufacturing process. Seafood is still an intact reservoir of valuable compounds with significant potential to provide unique compounds applicable in functional food development. Seafood, as an important part of the diet all around the world, can be used as a source of functional components that are positively affecting the human health. Annually, 50–80 percent of the seafood processing is discarded as waste every year. Algae are also the novel natural resources for their biological and pharmacological properties. This chapter will be discussing the innovations in seafood and algae sector through the valorization of their by-products. Firstly, protein production, its characterization and the protein hydrolysates derived from seafood will be reviewed. Subsequently, bioactivity of the peptides obtained from these protein hydrolysates and other bioactive compounds such as carotenoid compounds derived from seafood including fish, shrimp, alga, and so on will be included. Finally, the main components of algae including sulfated polysaccharides, pigments and proteins will be surveyed.

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Evidence of anti-obesity and mixed hypolipidemic effects of extracts from pink shrimp (Penaeus brasiliensis and Penaeus paulensis) processing residue

Cited by 26 publications

References 61 publications

Carotenoid Pigment Content in Durum Wheat (Triticum turgidum L. var durum): An Overview of Quantitative Trait Loci and Candidate Genes

Carotenoid Pigment Content in Durum Wheat (Triticum turgidum L. var durum): An Overview of Quantitative Trait Loci and Candidate Genes

Carotenoids Functionality, Sources, and Processing by Supercritical Technology: A Review

Innovation in the Seafood Sector through the Valorization of By-Products

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