The DOI matches its Crossref record; 14 of the 14 references it cites were found in a registry or an index.
Characteristics and Nutritional and Cardiovascular-Health Properties of Seaweeds
Abstract
While marine algae have traditionally formed part of the Oriental diet, their major use in Western countries has been in the phytocolloid industry. Only a few coastal communities outside Asia have customarily used seaweeds as components of special dishes. Of late, however, seaweeds have gained importance as foodstuffs in Western countries and most recently as components of functional foods because of their high dietary fiber, mineral, vitamin, and phytochemical content, low energy levels, and high concentrations of certain polyunsaturated fatty acids. The present paper reviews the available data for some of the components of the major edible algae and studies several factors that can affect their physiochemical properties (e.g., hydration, water and oil-holding capacity, fermentability, binding capacity, etc.) and, in turn, their nutritional importance. The effects of marine alga consumption on growth and body weight, mineral availability, lipid metabolism, blood pressure, and antioxidant properties are reviewed, together with preliminary data on the effects of some functional foods containing seaweeds on lipid metabolism and gene expression of enzymes engaged in antioxidant protection. This review concludes with some remarks regarding the danger of the improper use of seaweeds in herbal medications. In addition, as the properties of algae are highly dependent on their individual composition, any generalization regarding these properties may be considered misleading and scientifically inappropriate.
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Cites
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Cited by
Algae as nutritional and functional food sources: revisiting our understanding.
Wells, M. L., Potin, P., Craigie, J. S., Raven, J. A., Merchant, S. S., Helliwell, K. E., Smith, A. G., Camire, M. E., & Brawley, S. H. (2017) · Journal of Applied Phycology · doi:10.1007/s10811-016-0974-5 · Cited by 1,562
Marine Bioactive Compounds and Their Health Benefits: A Review
Hamed, I., Özogul, F., Özogul, Y., & Regenstein, J. M. (2015) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12136 · Cited by 444
In vitro antioxidant properties of crude extracts and compounds from brown algae
Balboa, E. M., Conde, E., Moure, A., Falqué, E., & Domínguez, H. (2013) · Food Chemistry · doi:10.1016/j.foodchem.2012.11.026 · Cited by 436
Dietary Polyunsaturated Fatty Acids (PUFAs): Uses and Potential Health Benefits
Kapoor, B., Kapoor, D., Gautam, S., Singh, R., & Bhardwaj, S. (2021) · Current Nutrition Reports · doi:10.1007/s13668-021-00363-3 · Cited by 418
Mæhre, H. K., Malde, M. K., Eilertsen, K., & Elvevoll, E. O. (2014) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.6681 · Cited by 374
Metadata
- Authors
- Bocanegra, A., Bastida, S., Benedí, J., Ródenas, S., & Sánchez-Muniz, F. J.
- Venue
- Journal of Medicinal Food
- Publisher
- SAGE Publications
- Published
- 2009-04
- Volume
- 12
- Issue
- 2
- Pages
- 236-258
- ISSN
- 1096-620X (ISSN-L)
- 1557-7600
- OpenAlex
- W2139574260
- Cited by
- 361
- References
- 14
- FWCI
- 23.49
- Type
- journal article
- Language
- en
- Open access
- closed
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- Bocanegra, A., Bastida, S., Benedí, J., Ródenas, S., & Sánchez-Muniz, F. J. (2009). Characteristics and Nutritional and Cardiovascular-Health Properties of Seaweeds. Journal of Medicinal Food. https://doi.org/10.1089/jmf.2008.0151
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