An emerging trend in functional foods for the prevention of cardiovascular disease and diabetes: Marine algal polyphenols

被引：59

作者：

Murray, Margaret ^{[1
]}

Dordevic, Aimee L. ^{[2
]}

Ryan, Lisa ^{[2
]}

Bonham, Maxine P. ^{[1
]}

机构：

[1] Monash Univ, Dept Nutr Dietet & Food, Level 1,264 Ferntree Gully Rd, Notting Hill, Vic 3168, Australia

[2] Galway Mayo Inst Technol, Dept Nat Sci, Galway, Ireland

来源：

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 2018年 / 58卷 / 08期

关键词：

Anti-inflammatory; antioxidant; hyperglycemia; hyperlipidemia; macroalgae; phlorotannin; polyphenol; ECKLONIA-CAVA; BROWN ALGA; ANTIOXIDANT ACTIVITIES; IN-VITRO; DIETARY POLYPHENOLS; INSULIN-RESISTANCE; ALPHA-GLUCOSIDASE; OXIDATIVE STRESS; ADIPOCYTE DIFFERENTIATION; ASCOPHYLLUM-NODOSUM;

D O I：

10.1080/10408398.2016.1259209

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Marine macroalgae are gaining recognition among the scientific community as a significant source of functional food ingredients. Due to the harsh environments in which macroalgae survive, they produce unique bioactive compounds that are not found in terrestrial plants. Polyphenols are the predominant bioactive compound in brown algae and are accountable for the majority of its biological activity. Phlorotannins are a type of polyphenol that are unique to marine sources and have exhibited protective effects against hyperglycemia, hyperlipidemia, inflammation and oxidative stress, known risk factors for cardiovascular disease and diabetic complications, in cell culture, animal studies and some human studies. This review updates the information on marine polyphenols, with a particular focus on phlorotannins and their potential health benefits in relation to the prevention and treatment of risk factors for type 2 diabetes and cardiovascular diseases.

引用

页码：1342 / 1358

页数：17

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