Tanna Bhakti, Mishra Avinash
Div. of Biotechnology and Phycology, CSIR-Central Salt and Marine Chemicals Research Inst., G. B. Marg, Bhavnagar, Gujarat, India.
Acad. of Scientific and Innovative Research, Council of Scientific and Industrial Research, New Delhi, India.
Compr Rev Food Sci Food Saf. 2018 Nov;17(6):1613-1624. doi: 10.1111/1541-4337.12396. Epub 2018 Oct 15.
Functional foods are nutritional compounds which also provide health and medicinal benefits. Daily food intake has much impact on the quality of life, and therefore inclusion of functional foods is now essential to our diet. Nutraceuticals are neither food nor drug but are added to food to provide extra nutritional and physiological properties. Though nutraceutical compounds provide minimal actions, their regular involvement in the diet can provide major and long-term health benefits. Global demand for additional and sustainable biomass for the production of important metabolites with nutraceutical potential has resulted in renewed interest in seaweeds. Seaweeds have been consumed from ancient times in Asian areas, and in recent times they have been demonstrated to possess many medicinal effects. Seaweeds are considered a rich source of various nutritional ingredients and metabolites that have pharmaceutical properties. It has been observed that total protein, from terrestrial plants such as soybean and wheat, produces an allergic response on consumption. Therefore, seaweed proteins can be considered a promising source for food industries. Overall, seaweeds are a rich source of PUFAs, metabolites, proteins, sulfated polysaccharides, vitamins, and minerals, which are all responsible for different bioactivities; they are therefore considered a promising functional food (nutraceutical). In this review we discuss the nutraceutical potential of seaweeds regarding different metabolites (primary and secondary), variation in composition, probable biological applications, limitations, research gaps, and future prospects.
功能性食品是一类营养化合物，同时还具有保健和药用功效。日常食物摄入对生活质量有很大影响，因此在我们的饮食中加入功能性食品如今至关重要。营养保健品既非食品也非药品，但添加到食品中可提供额外的营养和生理特性。尽管营养保健化合物的作用甚微，但日常饮食中经常摄入它们能带来重大且长期的健康益处。全球对用于生产具有营养保健潜力的重要代谢物的额外且可持续生物质的需求，引发了人们对海藻的新兴趣。在亚洲地区，海藻自古以来就被食用，近年来人们发现它们具有多种药用功效。海藻被认为是各种具有药学特性的营养成分和代谢物的丰富来源。据观察，来自大豆和小麦等陆生植物的总蛋白在食用时会引发过敏反应。因此，海藻蛋白可被视为食品工业的一个有前景的来源。总体而言，海藻富含多不饱和脂肪酸、代谢物、蛋白质、硫酸化多糖、维生素和矿物质，这些都具有不同的生物活性；因此，它们被认为是一种有前景的功能性食品（营养保健品）。在这篇综述中，我们讨论了海藻在不同代谢物（初级和次级）方面的营养保健潜力、成分变化、可能的生物学应用、局限性、研究空白以及未来前景。
