Marine Macroalgae Polyphenols as Potential Neuroprotective Antioxidants in Neurodegenerative Diseases

Lomartire, Silvia; Gonçalves, Ana M. M.

doi:10.3390/md21050261

Cited by 26 publications

(10 citation statements)

References 105 publications

(141 reference statements)

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“…43 confirmed the positive association of phenolic compounds with antioxidant ability, attributing 99% of antioxidant activity to this group. 45 highlighted the beneficial antioxidant properties of polyphenols, making them valuable for potential therapeutic applications in neurological diseases. Studies also reveal that macroalgae compounds, such as tannins, flavonoids, saponins, steroids, alkaloids, triterpenoids, and phenolics, act as neuroprotectors 48 .…”

Section: Discussionmentioning

confidence: 99%

Evaluation of Antioxidant Activities of Some Abundant Marine Macroalgae, Egypt

Ahmed,

Heneidak,

Rasmey

et al. 2023

Bulletin of Pharmaceutical Sciences Assiut University

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This study investigated the antioxidant scavenging activity of nine marine macroalgae extracts collected from different Egyptian coasts. The extracts were tested using the DPPH assay to exhibit various antioxidant activities. All extracts showed lower DPPH free radical scavenging compared to ascorbic acid. Antioxidant effects increased with extract concentration, with brown algae exhibiting the highest activity among green and red algae. Specifically, the brown alga Polycladia myrica extract was most effective against DPPH free radicals, while the green alga Ulva fasciata demonstrated the lowest scavenging effect. At a concentration of 1000ug/ml, the most effective species against DPPH free radicals were brown macroalgae (Polycladia myrica > Turbinaria turbinata > Hormophysa cuneiformis), followed by red macroalgae (Jania rubens > Hypnea cornuta > Galaxura rugosa), whereas the green macroalgae showed the lowest scavenging effect (Caulerpa racemosa > Halimeda tuna > Ulva fasciata). The IC50 values indicated that Ulva fasciata, Halimeda tuna, and Caulerpa racemosa had the highest antioxidant activity, then red algae Galaxura rugosa> Hypnea cornuta> Jania rubens while brown algae Hormophysa cuneiformis, Turbinaria turbinata, and Polycladia myrica recorded the lowest values. Overall, the studied macroalgae species demonstrated significant antioxidant potential due to bioactive compounds like polyphenols, saponins, and tannins. Caulerpa racemosa exhibited the highest polyphenol concentration, while Galaxura rugosa had the lowest. Ulva fasciata, Hormophysa cuneiformis and Polycladia myrica showed the highest total saponins content, while Hypnea cornuta registered the highest total tannins content. These findings suggest that macroalgae could serve as dietary alternatives due to their strong antioxidant capabilities.

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Section: Discussionmentioning

confidence: 99%

Evaluation of Antioxidant Activities of Some Abundant Marine Macroalgae, Egypt

Ahmed,

Heneidak,

Rasmey

et al. 2023

Bulletin of Pharmaceutical Sciences Assiut University

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“…Notably, microalgae are a cost-effective source of a broad spectrum of carotenoids ( 111–113 ), including astaxanthin and lesser-known pigments like fucoxanthin and zeaxanthin ( 114 , 115 ). Additionally, these organisms contain polyphenols such as phenolic acids, flavonoids, and lignans, which are potent antioxidants and anti-inflammatory agents ( 108–113 , 116 , 117 ) contributing to cellular protection from oxidative stress ( 23 , 116 , 118–123 ) and cardioprotective properties ( 124 ).…”

Section: Assessing the Suitability Of Microalgae And Macroalgae As So...mentioning

confidence: 99%

The utility of algae as sources of high value nutritional ingredients, particularly for alternative/complementary proteins to improve human health

Wu,

Tso,

Teo

et al. 2023

Front. Nutr.

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As the global population continues to grow, the demand for dietary protein is rapidly increasing, necessitating the exploration of sustainable and nutritious protein sources. Algae has emerged as a promising food source due to their high value ingredients such as proteins, as well as for their environmental sustainability and abundance. However, knowledge gaps surrounding dietary recommendations and food applications restrict algae’s utilization as a viable protein source. This review aims to address these gaps by assessing the suitability of both microalgae and macroalgae as alternative/complementary protein sources and exploring their potential applications in food products. The first section examines the potential suitability of algae as a major food source by analyzing the composition and bioavailability of key components in algal biomass, including proteins, lipids, dietary fiber, and micronutrients. Secondly, the biological effects of algae, particularly their impact on metabolic health are investigated with an emphasis on available clinical evidence. While evidence reveals protective effects of algae on glucose and lipid homeostasis as well as anti-inflammatory properties, further research is required to understand the longer-term impact of consuming algal protein, protein isolates, and concentrates on metabolic health, including protein metabolism. The review then explores the potential of algal proteins in food applications, including ways to overcome their sensory limitations, such as their dark pigmentation, taste, and odor, in order to improve consumer acceptance. To maximize algae’s potential as a valuable protein source in the food sector, future research should prioritize the production of more acceptable algal biomass and explore new advances in food sciences and technology for improved consumer acceptance. Overall, this paper supports the potential utility of algae as a sustainable and healthy ingredient source for widespread use in future food production.

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“…Various seaweed polyphenolic compounds, such as flavonoids and phlorotannins, play a crucial role in mitigating oxidative stress and inflammation, both of which are significant contributing factors to the development of cardiovascular diseases [86]. Flavonoids are a diverse group of naturally occurring plant compounds known for their potent antioxidant properties.…”

Section: Beneficial Activities Of Other Algal Compoundsmentioning

confidence: 99%

Macroalgae as a Source of Functional Foods in the Prevention of Cardiovascular Diseases

Valado,

Ponedilok,

Caseiro

et al. 2023

Recent Prog Nutr

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Noncommunicable diseases (NCD), such as cardiovascular diseases (CVD), are responsible for the majority of annual deaths worldwide. Dyslipidemia, hypertension, diabetes, and obesity, among others, can enhance the onset of metabolic syndrome (MetS). The integration of natural products in the diet, such as marine macroalgae or hydrocolloids extracted from them, has been extensively studied. The application of these substances in the prevention of pathologies is expanding due to the high content of bioactive compounds and as dietary fiber, constituting an excellent source of organic components to produce functional foods. The objective of this review will be to compile the effectiveness of algal polysaccharides, specifically agar, alginates and carrageenan, in the prevention of CVD, focusing on its action on the pathophysiology underlying this group of diseases, as well as exploring the various human and animal studies available. Additionally, we emphasize the benefits of dietary fiber consumption and the mechanisms of its action throughout the gastrointestinal tract. The present work will also present information about the benefits of consuming macroalgae in regulating intestinal health and its general relationship with CVD.

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Marine Macroalgae Polyphenols as Potential Neuroprotective Antioxidants in Neurodegenerative Diseases

Cited by 26 publications

References 105 publications

Evaluation of Antioxidant Activities of Some Abundant Marine Macroalgae, Egypt

Evaluation of Antioxidant Activities of Some Abundant Marine Macroalgae, Egypt

The utility of algae as sources of high value nutritional ingredients, particularly for alternative/complementary proteins to improve human health

Macroalgae as a Source of Functional Foods in the Prevention of Cardiovascular Diseases

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