College of Pharmacy, University of Hawaii at Hilo, Hilo, HI 96720, USA.
Antioxid Redox Signal. 2013 Jul 10;19(2):115-38. doi: 10.1089/ars.2013.5235. Epub 2013 Mar 19.
Oxidative stress resulting from excessive reactive oxygen/nitrogen/electrophilic species (ROS/RNS/RES) can lead to diseases such as cancer. The health benefits of dietary fruits and vegetables with antioxidant potential have received a great deal of attention. On the other hand, marine botanicals have been less well characterized and still remain as terra incognita.
In some parts of the world, appreciable quantities of seaweeds are consumed on a daily basis. Along with current globalization, cuisines using seaweeds are now being used throughout the world, sometimes considered as healthy delicacies. Thus, it is relevant to explore the medicinal and pharmacological properties of seaweeds, as well as the health ramifications of this dietary practice.
We currently review the antioxidant potential of seaweed components such as sulfated polysaccharides, phenolic compounds (phlorotannins and bromophenols), and fucoxanthins. In addition to seaweeds, the chemistry and antioxidant activities of some marine fungi and bacteria are described. Since antioxidants are considered promising cancer chemopreventive agents, the in vitro, in vivo, and clinical aspects of antioxidant marine products are presented, and potential implications are discussed.
Although some data suggest that health benefits are derived from the consumption of marine natural products, further epidemiological or clinical studies are needed to strengthen these observations. In addition, many studies have demonstrated the antioxidant effects of seaweeds with in vitro models, but further characterization of bioavailability is necessary to suggest the significance of these responses. It is also important to define the safety of some seaweeds containing inorganic arsenics.
由于活性氧/氮/亲电子物质（ROS/RNS/RES）过多而导致的氧化应激可导致癌症等疾病。具有抗氧化潜力的膳食水果和蔬菜的健康益处受到了广泛关注。另一方面，海洋植物的特征还不太明确，仍然是未知领域。
在世界的某些地区，海藻的日消耗量相当可观。随着当前的全球化，使用海藻的菜肴现在在全世界都有使用，有时被认为是健康的美食。因此，探索海藻的药用和药理学特性以及这种饮食实践的健康影响是相关的。
我们目前回顾了海藻成分的抗氧化潜力，例如硫酸多糖、酚类化合物（岩藻黄质和溴酚）和褐藻黄素。除了海藻，还描述了一些海洋真菌和细菌的化学和抗氧化活性。由于抗氧化剂被认为是有前途的癌症化学预防剂，因此介绍了抗氧化海洋产品的体外、体内和临床方面，并讨论了潜在的影响。
尽管一些数据表明从海洋天然产物的消费中获得了健康益处，但需要进一步的流行病学或临床研究来加强这些观察结果。此外，许多研究已经证明了海藻的体外模型具有抗氧化作用，但需要进一步表征生物利用度，以表明这些反应的意义。定义某些含有无机砷的海藻的安全性也很重要。
