Lomartire Silvia, Gonçalves Ana M M
University of Coimbra, MARE-Marine and Environmental Sciences Centre/ARNET-Aquatic Research Network, Department of Life Sciences, Calçada Martim de Freitas, 3000-456 Coimbra, Portugal.
Department of Biology and CESAM, University of Aveiro, 3810-193 Aveiro, Portugal.
Foods. 2022 Sep 1;11(17):2654. doi: 10.3390/foods11172654.
The use of seaweed for therapeutic purposes is ancient, but only in the last decade, with advanced technologies, has it been possible to extract seaweed's bioactive compounds and test their potential properties. Algal metabolites possess nutritional properties, but they also exhibit antioxidant, antimicrobial, and antiviral activities, which allow them to be involved in several pharmaceutical applications. Seaweeds have been incorporated since ancient times into diets as a whole food. With the isolation of particular seaweed compounds, it would be possible to develop new types of food with therapeutically properties. Polysaccharides make up the majority of seaweed biomass, which has triggered an increase in interest in using seaweed for commercial purposes, particularly in the production of agar, carrageenan, and alginate. The bio-properties of polysaccharides are strictly dependent to their chemical characteristics and structure, which varies depending on the species, their life cycles, and other biotic and abiotic factors. Through this review, techniques for seaweed polysaccharides extraction are reported, with studies addressing the advantages for human health from the incorporation of algal compounds as dietary supplements and food additives.
将海藻用于治疗目的由来已久，但直到最近十年，借助先进技术，才有可能提取出海藻的生物活性化合物并测试其潜在特性。藻类代谢产物具有营养特性，但它们还表现出抗氧化、抗菌和抗病毒活性，这使得它们能够参与多种药物应用。自古以来，海藻就作为一种全食物被纳入饮食中。随着特定海藻化合物的分离，有可能开发出具有治疗特性的新型食品。多糖构成了海藻生物量的大部分，这引发了人们对将海藻用于商业目的的兴趣增加，特别是在琼脂、角叉菜胶和藻酸盐的生产中。多糖的生物特性严格取决于其化学特性和结构，而这会因物种、其生命周期以及其他生物和非生物因素而有所不同。通过这篇综述，报告了海藻多糖的提取技术，以及关于将藻类化合物作为膳食补充剂和食品添加剂纳入其中对人类健康益处的研究。
