Marine Bioactives as Functional Food Ingredients: Potential to Reduce the Incidence of Chronic Diseases

Lordan, Sinéad; Ross, R. Paul; Stanton, Catherine

doi:10.3390/md9061056

Cited by 618 publications

(439 citation statements)

References 275 publications

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“…Natural environments could be a crucial biological source of functional ingredients, for example algae, which constitutes a promising approach to developing novel foods (Lordan et al, 2011;Draaisma et al, 2013). Among edible algae, spirulina or arthrospira -a blue green microalga -has served recently as an important source of valuable bioactive compounds.…”

Section: Introductionmentioning

confidence: 99%

Spirulina as a functional ingredient in broiler chicken diets

Bonos¹,

Kasapidou²,

Kargopoulos³

et al. 2016

SA J. An. Sci.

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In recent years there has been increased interest in the production of novel functional foods by utilizing eco-friendly materials and methods. Therefore, the present study was undertaken to determine the effects of dietary spirulina (Spirulina platensis), a blue-green microalga, on growth performance, meat oxidative stability and fatty acid profile of broiler chickens. One hundred and twenty one-day-old broiler chickens of mixed sex were weighed individually and assigned randomly to three treatment groups with four replications of 10 birds. All birds were housed in floor cages with litter, and conventional breeding and management procedures were applied throughout the 42-day trial period. The treatment groups were as follows: control: 0 g spirulina/kg feed; S05: 5 g spirulina/kg feed; S10: 10 g spirulina/kg feed. The birds were fed with maize and soybean meal-based commercial diets for the starter (1 to 14 days), grower (15 to 28 days) and finisher (29 to 42 days) periods. Feed and drinking water were offered to all birds ad libitum. The results of the experiment showed that bodyweight gain (at 21 d and 42 d), feed conversion ratio and mortality did not differ among the groups, nor did breast and thigh meat lipid oxidation differ among the groups. The fatty acid profile of the thigh meat was enriched in polyunsaturated fatty acids, especially eicosapentaenoic acid and docosahexaenoic acid after spirulina supplementation. Therefore, spirulina could be a promising functional ingredient in broiler chicken nutrition.

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Section: Introductionmentioning

confidence: 99%

Spirulina as a functional ingredient in broiler chicken diets

Bonos¹,

Kasapidou²,

Kargopoulos³

et al. 2016

SA J. An. Sci.

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“…is a novel feed source that can provide adequate proteins, minerals, vitamins and essential fatty acids to lactating cows. It contains docosahexaenoic acid (DHA, 22:6) a long chain ω-3 polyunsaturated fatty acid (PUFA), and γ-linolenic acid (GLA) [15]. There is a range of 60-70% protein concentration in Spirulina with high bioavailability [15,16].…”

Section: Nutrient Composition Of Spirulinamentioning

confidence: 99%

“…It contains docosahexaenoic acid (DHA, 22:6) a long chain ω-3 polyunsaturated fatty acid (PUFA), and γ-linolenic acid (GLA) [15]. There is a range of 60-70% protein concentration in Spirulina with high bioavailability [15,16]. Adequate proportions of vitamins A and B 12 have also been reported [12] along with macronutrients (Na, K, Ca and Mg) and micronutrients (Fe, Zn, Mn and Cu) [17].…”

Section: Nutrient Composition Of Spirulinamentioning

confidence: 99%

Spirulina platensis (Arthrospira spp.): A Potential Novel Feed Source For Pasture-Based Dairy Cows

Otto¹,

Malau‐Aduli²

2017

J Fisheries Livest Prod

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“…Specifically, protein and peptides of marine origin are widely studied and found to have potential biomedical applications [3]. Such wide range of application is credited in account of plenty of essential amino acids present in their constitution [4].…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Potential of Phycobiliproteins: Role in Anti-Aging Research

Sonani¹,

Rastogi²,

Madamwar³

2015

Biochem Anal Biochem

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Aging research has made significant progress over recent years, particularly after the formulation of 'Oxidative stress theory of aging'. According to this theory, aging and its associated abnormalities may be prevented, at least to some extent, by application of certain antioxidants. Cyanobacterial phycobiliproteins (PBPs), the major light harvesting pigment proteins are widely characterized for their in vivo and in vitro antioxidant activity. Since, reactive oxygen species (ROS) are considered as important factors to cause aging, PBPs can be used as an effective free radical scavengers and be a potent candidate to develop the anti-aging drug. The use of PBPs in preventing the oxidative stress mediated abnormalities or aging is rationally debated. The present review enlightens the recent advances in the field of antioxidant function of PBPs and major challenges in the application of these pigment proteins in anti-aging research. Also included is the possible mechanism behind the anti-aging capacity of these ecologically as well as economically important biomolecules.

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Marine Bioactives as Functional Food Ingredients: Potential to Reduce the Incidence of Chronic Diseases

Cited by 618 publications

References 275 publications

Spirulina as a functional ingredient in broiler chicken diets

Spirulina as a functional ingredient in broiler chicken diets

Spirulina platensis (Arthrospira spp.): A Potential Novel Feed Source For Pasture-Based Dairy Cows

Antioxidant Potential of Phycobiliproteins: Role in Anti-Aging Research

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