Ferreira João, Pacheco Mário, Silva Amélia M, Gaivão Isabel
Animal and Veterinary Research Centre (CECAV), University of Trás-os-Montes and Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal.
Centre for Research and Technology of Agro-Environmental and Biological Sciences (CITAB), Inov4Agro, UTAD, Quinta de Prados, 5000-801 Vila Real, Portugal.
Mar Drugs. 2025 Aug 29;23(9):347. doi: 10.3390/md23090347.
Earth hosts a remarkable diversity of life, with oceans covering over 70% of its surface and supporting the greatest abundance and variety of species, including a vast range of seaweeds. Among these, red seaweeds (Rhodophyta) represent the most diverse group and are particularly rich in bioactive compounds. Yamada and Kütz. are two species with significant biotechnological and functional food potential. They contain high levels of phycobiliproteins, sulfated polysaccharides (e.g., carrageenan, agar, porphyran), mycosporine-like amino acids (MAAs), phenols, minerals, and vitamins, including vitamin B12 (rare among non-animal sources). Several analytical methods, such as spectrophotometry, chromatography, and mass spectrometry, have been used to characterize their chemical composition. In vitro and in vivo studies have demonstrated their antioxidant, anti-inflammatory, neuroprotective, immunostimulatory, anti-proliferative, and photoprotective effects. These bioactive properties support its application in the food, pharmaceutical, and cosmetic sectors. Given the growing demand for sustainable resources, these algae species stand out as promising candidates for aquaculture and the development of functional ingredients. Their incorporation into novel food products, such as snacks and fortified dairy and meat products, underscores their potential to support health-promoting diets. This review highlights and chemical richness, bioactivities, and applications, reinforcing their value as sustainable marine resources.
地球上存在着惊人的生物多样性，海洋覆盖了地球表面的70%以上，是物种最为丰富多样的地方，其中包括各种各样的海藻。在这些海藻中，红藻（红藻门）是最多样化的群体，尤其富含生物活性化合物。山田红藻和库氏红藻是两种具有重大生物技术和功能性食品潜力的物种。它们含有高水平的藻胆蛋白、硫酸化多糖（如卡拉胶、琼脂、紫菜聚糖）、类菌孢素氨基酸（MAAs）、酚类、矿物质和维生素，包括维生素B12（在非动物来源中很少见）。几种分析方法，如分光光度法、色谱法和质谱法，已被用于表征它们的化学成分。体外和体内研究已经证明了它们具有抗氧化、抗炎、神经保护、免疫刺激、抗增殖和光保护作用。这些生物活性特性支持了它们在食品、制药和化妆品领域的应用。鉴于对可持续资源的需求不断增长，这些藻类物种作为水产养殖和功能性成分开发的有前途的候选者脱颖而出。将它们添加到新型食品中，如零食以及强化乳制品和肉类产品中，凸显了它们在支持促进健康饮食方面的潜力。这篇综述强调了它们的化学丰富性、生物活性和应用，强化了它们作为可持续海洋资源的价值。
