Chemical and nutritional characteristics of brown seaweed lipids: A review

被引：119

作者：

Miyashita, Kazuo ^{[1
]}

Mikami, Nana ^{[1
,2
]}

Hosokawa, Masashi ^{[1
]}

机构：

[1] Hokkaido Univ, Fac Fisheries Sci, Hakodate, Hokkaido 0418611, Japan

[2] Sapporo Med Univ, Sch Med, Res Inst Frontier Med, Chuo Ku, Sapporo, Hokkaido 0608556, Japan

来源：

JOURNAL OF FUNCTIONAL FOODS | 2013年 / 5卷 / 04期

关键词：

Brown seaweed lipids; Eicosapentaenoic acid; Fucoxanthin; Glycoglycerolipids; Oxidative stability; Stearidonic acid; POLYUNSATURATED FATTY-ACIDS; WHITE ADIPOSE-TISSUE; FISH-OIL; CARDIOVASCULAR-DISEASE; OXIDATIVE STABILITY; DOCOSAHEXAENOIC ACID; ARACHIDONIC-ACID; CAROTENOID FUCOXANTHIN; SECONDARY-PREVENTION; UNDARIA-PINNATIFIDA;

D O I：

10.1016/j.jff.2013.09.019

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Several brown seaweeds show high total lipids (TL) contents, ranging from 10 to 20 wt.% per dry weight. The main lipid class is glycoglycerolipids (GL), which are rich in 18:4n-3, 20:5n-3 and 20:4n-6. Brown seaweed TL also contains fucoxanthin as a key functional compound. Despite the high levels of 18:4n-3, 20:5n-3 and 20:4n-6, brown seaweed lipids are stable to oxidation. Their high oxidative stability is partly related to the presence of these polyunsaturated fatty acids in their GL forms. Brown seaweed lipids show anti-obesity and anti-diabetic effects, which are mainly due to the up-regulatory effect of fucoxanthin on energy expenditure in abdominal white adipose tissue and glucose utilization in muscle. (C) 2013 Published by Elsevier Ltd.

引用

页码：1507 / 1517

页数：11

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