Utilization of seaweed derived ingredients as potential antioxidants and functional ingredients in the food industry: An overview

被引：47

作者：

Li, Yong-Xin ^{[1
,2
]}

Kim, Se-Kwon ^{[2
]}

机构：

[1] Pukyong Natl Univ, Marine Bioproc Res Ctr, Pusan 608737, South Korea

[2] Pukyong Natl Univ, Dept Chem, Marine Biochem Lab, Pusan 608737, South Korea

来源：

FOOD SCIENCE AND BIOTECHNOLOGY | 2011年 / 20卷 / 06期

关键词：

fucosterol; fucoxanthin; phlorotannin; seaweed; sulfated polysaccharides; INDUCED CELL-DAMAGE; ECKLONIA-CAVA; BROWN ALGA; PHLOROTANNINS; PHLOROGLUCINOL; INHIBITION; FUCOSTEROL;

D O I：

10.1007/s10068-011-0202-7

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Recently, a great deal of interest has been developed to isolate novel bioactive compounds from marine resources because of their numerous health beneficial effects. Among marine resources, marine algae are valuable sources of structurally diverse bioactive compounds with potential to be used against artificial food ingredients. This mini-review focuses on seaweed-derived bioactive compounds such as phlorotannins, sulfated polysaccharides, carotenoid pigments, and fucosterol with their potential antioxidant effect in the food industry as functional ingredients.

引用

页码：1461 / 1466

页数：6

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