Laboratory of Foodomics, Bioactivity and Food Analysis Department, Institute of Food Science Research CIAL (UAM-CSIC), Nicolas Cabrera 9, 28049 Madrid, Spain.
Laboratory of Food Chemistry, Dipartimento di Agraria (QuaSic.A.Tec.), Universita Mediterranea di Reggio Calabria, Reggio Calabria, loc. Feo di Vito, 89122, Reggio Calabria, Italy.
Curr Med Chem. 2018;25(37):4808-4826. doi: 10.2174/0929867324666170523120101.
Algae have been consumed for many years in Asian countries; at present, its consumption around the world either as food ingredient or directly as food commodity has increased considerably mainly due to the Asian influence and its cuisine, but also because of the growing interest in the beneficial health effects of algae. Although several biological activities have been attributed to different algae compounds such as pigments, lipids, polysaccharides, fiber, proteins or vitamins, in the present review we will highlight the different phenolic compounds present on seaweeds and their important role in the functional and health effects, paying special attention to the antioxidant, anti-proliferative, anti-obesity and antidiabetic activities.
藻类在亚洲国家已经被食用了很多年；目前，由于亚洲的影响及其饮食文化，藻类作为食品成分或直接作为食品在全球的消费大大增加，此外，人们对藻类有益健康的影响也越来越感兴趣。尽管不同的藻类化合物（如色素、脂质、多糖、纤维、蛋白质或维生素）具有多种生物活性，但在本综述中，我们将重点介绍海藻类中存在的不同酚类化合物及其在功能和健康影响中的重要作用，特别关注抗氧化、抗增殖、抗肥胖和抗糖尿病活性。
