Brown and red seaweeds as potential sources of antioxidant nutraceuticals

Effect of the red seaweed Mastocarpus stellatus intake on lipid metabolism and antioxidant status in healthy Wistar rats

“…It also presents antioxidant activity in vitro due to the sulphatedpolysaccharides of its soluble dietary fibre (72% of total dietary fibre), mainly composed of kappa-/iota-hybrid carrageenan (Gómez-Ordóñez & Rupérez, 2011). In this context, a screening study for the potential antioxidant activity of several brown and red edible seaweeds commonly collected from the Northwestern Atlantic coast of Spain has been made by our research group (Jiménez-Escrig, Gómez-Ordóñez, & Rupérez, 2011b).…”

Natural vitamin B12 and fucose supplementation of green smoothies with edible algae and related quality changes during their shelf life

“…Brown algae have shown a higher phenolic content than red and green algae, phlorotannins being the major phenolic compounds . Furthermore, thongweed algae has shown higher TPC compared to the other brown algae . The alga addition and plant cell wounding occurring during smoothie preparation may generate different stress conditions in the smoothie, which may lead to the generation of free radicals.…”

Structure and Bioactivities of Fungal Polysaccharides

“…Interestingly, lentinan and an acidic proteoglycan from G. lucidum, as well as glucans from G. frondosa and T. versicolor, have been used as anti-HIV drugs, provoking an increased host resistance to HIV virus and limiting the toxicity of conventional anti-HIV drugs, a common drug used against AIDS virus (Markova et al 2002;Lindequist et al 2005). Different studies suggest that the antioxidant and anticoagulant abilities of polysaccharides are strongly dependent on the degree of sulfation, molecular weight, position of sulfate groups on the sugar backbone, sugar composition, and glycosidic branching (Rioux et al 2007;Wang et al 2010;Jiao et al 2011;Jimenez-Escrig et al 2012). …”