Health impact of marine carotenoids

Miyashita, Kazuo; Hosokawa, Masashi

doi:10.31665/jfb.2018.1125

Cited by 13 publications

(15 citation statements)

References 110 publications

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“…The strong ability of these seaweed pigments to quench singlet oxygen and/or to scavenge free radicals has been suggested as the main mechanism by which they afford their health benefits [19,22,28,74]. The seaweed lipids examined in the present study contained carotenoids and chlorophylls as major lipid soluble antioxidants.…”

Section: Discussionmentioning

confidence: 82%

“…Carotenoids are one of the most famous natural antioxidants, together with tocopherols and polyphenols. They are regarded as the most efficient natural quenchers of singlet oxygen ( 1 O 2 ), and this effect has been attributed to a physical mechanism where the excess energy of singlet oxygen is transferred to conjugated double bonds of carotenoids [19]. In addition to the singlet oxygen quenching ability, carotenoids can scavenge free radicals.…”

Section: Discussionmentioning

confidence: 99%

“…These natural pigments from seaweeds show several biological activities. Specifically, there have been many studies on the nutritional properties of seaweeds’ carotenoids, such as fucoxanthin (Fx) [19]. Fx is a specific carotenoid found in brown seaweeds and known to help manage obesity and type 2 diabetes mellitus [20].…”

Section: Introductionmentioning

confidence: 99%

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Variation in Lipid Components from 15 Species of Tropical and Temperate Seaweeds

et al. 2019

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The present study describes the variation in lipid components from 15 species of seaweeds belonging to the Chlorophyta, Ochrophyta, and Rhodophyta phyla collected in tropical (Indonesia) and temperate (Japan) areas. Analyses were performed of multiple components, including chlorophylls, carotenoids, n-3 and n-6 polyunsaturated fatty acids (PUFAs), and alpha tocopherol (α-Toc). Chlorophyll (Chl) and carotenoid contents varied among phyla, but not with the sampling location. Chl a and b were the major chlorophylls in Chlorophyta. Chl a and Chl c were the main chlorophylls in Ochrophyta, while Chl a was the dominant chlorophylls in Rhodophyta. β-Carotene and fucoxanthin were detected as major seaweed carotenoids. The former was present in all species in a variety of ranges, while the latter was mainly found in Ochrophyta and in small quantities in Rhodophyta, but not in Chlorophyta. The total lipids (TL) content and fatty acids composition were strongly affected by sampling location. The TL and n-3 PUFAs levels tended to be higher in temperate seaweeds compared with those in tropical seaweeds. The major n-3 PUFAs in different phyla, namely, eicosapentaenoic acid (EPA) and stearidonic acid (SDA) in Ochrophyta, α-linolenic acid (ALA) and SDA in Chlorophyta, and EPA in Rhodophyta, accumulated in temperate seaweeds. Chlorophylls, their derivatives, and carotenoids are known to have health benefits, such as antioxidant activities, while n-3 PUFAs are known to be essential nutrients that positively influence human nutrition and health. Therefore, seaweed lipids could be used as a source of ingredients with health benefits for functional foods and nutraceuticals.

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Section: Discussionmentioning

confidence: 82%

Section: Discussionmentioning

confidence: 99%

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Variation in Lipid Components from 15 Species of Tropical and Temperate Seaweeds

et al. 2019

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“…Fucoxanthin ( Figure 2(a) ) is a well-known xanthophyll pigment, responsible for the brown color of seaweeds; it accounts for around 10% of the total natural seaweed carotenoid content [ 23 ]. Interesting bioactive properties are associated with fucoxanthin, which is a popular functional ingredient in food, cosmeceutical, and nutraceutical industries [ 24 , 25 ]. However, the bioavailability of marine algae-derived bioactive small molecules like fucoxanthin or phlorotannins has not yet been sufficiently researched, especially in S. fulvellum .…”

Section: Important Biologically Active Components Of S mentioning

confidence: 99%

Pharmaceutical and Nutraceutical Potential Applications of Sargassum fulvellum

Liu

Luthuli

et al. 2020

BioMed Research International

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Sargassum fulvellum is a brown seaweed of the Sargassaceae family which has been demonstrated to exhibit antipyretic, analgesic, antiedema, antimicrobial, antioxidant, antitumor, neuroprotective, anticoagulative, anti-inflammatory, and hepatoprotective activities. It has been widely used as a food additive and as a medicine in oriental medicine to treat lumps, dropsy, swelling, testicular pains, and urinary problems. S. fulvellum has been identified as a potential producer of a wide spectrum of natural compounds such as carotenoids, fucoidans, and phlorotannins, showing different biological activities in various industrial applications including pharmaceutical, nutraceutical, cosmeceutical, and functional food. However, the promising health effects associated with the extracts and compounds isolated from S. fulvellum have not been reviewed to date. The present review thus focuses on the biological activity of S. fulvellum as reported by previous publications, which include antioxidant, anticoagulant, anti-inflammatory, neuroprotective, immunomodulatory, antidiabetic, and anticancer effects. Thus, this review might serve to increase the utilization of this invaluable natural source as a potential component in pharmaceutical and nutraceutical applications.

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“…Bioactive compounds are non-nutritive constituents in food with potential health-promoting benefits when ingested. Plant-based food including fruits, vegetables and grains, red meat, poultry and seafood, algae, seaweeds and other forms of aquatic products contain various classes of bioactive compounds (Miyashita and Hosokawa, 2018;Mirfat et al, 2018). These bioactive compounds vary widely in their chemical structures and fucntion and are classified accordingly into major groups such as polyphenols, carotenoids, peptides and amino acids, lipids and fatty acids, polysaccharides, glucosinolates, terpenoids, alkaloids and furocoumarins.…”

Section: Introductionmentioning

confidence: 99%

Bioavailability and Metabolism of Food Bioactives and their Health Effects: A Review

Shahidi¹,

Ramakrishnam²,

Oh³

2019

JFB

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Numerous studies have demonstrated the availability of high-quality bioactive compounds in food along with their determination and quantification techniques. Many of these identified compounds have been claimed to possess health benefits such as anti-inflammatory, anti-cancer, antioxidant, anti-allergic, anti-fungal, antimicrobial and cardioprotective spasmolytic properties. However, mere presence of these compounds does not directly correlate with their potential health effects upon consumption. Since any food consumed does not reach the blood stream in the original form and as they are broken down to various compounds it is mandatory to consider their bioavailability and metabolism that takes place upon absorption. Furthermore, the efficacy of these bioactive compounds depends on various factors including the dosage, food matrix and stability of the compound during metabolism. Various bioavailability studies indicate that the parent bioactive compound is broken into various metabolites via oxidation, dehydroxylation, de-esterification, hydrolysis, carboxylation, α- and β-oxidation processes inside the human body. Therefore, this leads to an interesting conundrum that whether the proposed health effects are due to the parent bioactive compound or due to the metabolites formed during absorption. Some details in relation to the metabolism and metabolites of food bioactives are presented in this contribution.

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Health impact of marine carotenoids

Cited by 13 publications

References 110 publications

Variation in Lipid Components from 15 Species of Tropical and Temperate Seaweeds

Variation in Lipid Components from 15 Species of Tropical and Temperate Seaweeds

Pharmaceutical and Nutraceutical Potential Applications of Sargassum fulvellum

Bioavailability and Metabolism of Food Bioactives and their Health Effects: A Review

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