Sea Vegetables (Algae as Food for Man)

Chapman, V. J.; Chapman, D. J.

doi:10.1007/978-94-009-5806-7_3

Cited by 43 publications

(25 citation statements)

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“…Seaweeds have been frequently consumed in Asia for centuries (1) . In Western countries, the consumption of seaweed products has increased during the past few decades (3) .…”

Section: Discussionmentioning

confidence: 99%

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A case–control study on seaweed consumption and the risk of breast cancer

et al. 2009

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Gim (Porphyra sp.) and miyeok (Undaria pinnatifida) are the seaweeds most consumed by Koreans. We investigated the association between the intake of gim and miyeok and the risk of breast cancer in a case -control study. Cases were 362 women aged 30 -65 years old, who were histologically confirmed to have breast cancer. Controls visiting the same hospital were matched to cases according to their age (SD 2 years) and menopausal status. Food intake was estimated by the quantitative FFQ with 121 items, including gim and miyeok. Conditional logistic regression analysis was used to obtain the OR and corresponding 95 % CI. The average intake and consumption frequency of gim in cases were lower than in controls. The daily intake of gim was inversely associated with the risk of breast cancer (5th v. 1st quintile, OR, 0·48; 95 % CI, 0·27, 0·86; P for trend, 0·026) after adjustment for potential confounders. After stratification analysis was performed according to menopausal status, premenopausal women (5th v. 1st quintile, OR, 0·44; 95 % CI, 0·24, 0·80; P for trend, 0·007) and postmenopausal women (5th v. 1st quintile, OR, 0·32; 95 % CI, 0·13, 0·80; P for trend, 0·06) showed similar inverse associations between gim intake and the risk of breast cancer after an adjustment for potential confounders except dietary factors. Miyeok consumption did not have any significant associations with breast cancer. These results suggest that high intake of gim may decrease the risk of breast cancer.

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“…Seaweeds have been frequently consumed in Asia for centuries (1) . In Western countries, the consumption of seaweed products has increased during the past few decades (3) .…”

Section: Discussionmentioning

confidence: 99%

“…Seaweeds have been featured in the diets of Asian culture since ancient times (1) . The nutritional and physiological effects of seaweeds have received much attention during the past decades.…”

mentioning

confidence: 99%

A case–control study on seaweed consumption and the risk of breast cancer

et al. 2009

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“…In folk medicine seaweeds have been used for a wide range of remedial purposes such as eczema, gallstone, vermifuges, stomach ailments, gout, cancer and renal disorders (Chapman and Chapman, 1980;Hoppe and Lerving, 1982;Srivastava and Kulshreshtha, 1989). Marine algae are reported to have bioactive compounds that are not commonly found in terrestrial plants.…”

Section: Introductionmentioning

confidence: 99%

Protective effect of Sargassum polycystum (brown alga) against acetaminophen‐induced lipid peroxidation in rats

Raghavendran

Sathivel

Devaki

2005

Phytotherapy Research

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Lipid peroxidation is believed to play an important role in the pathogenesis of several diseases, such as cancer, diabetic mellitus and liver injury. Aqueous and ethanol extracts of Sargassum polycystum C. Agardh (Phaeophyta) were screened for their protective effects against acetaminophen (ACP; Paracetamol)-induced lipid peroxidation in rats. A single dose of acetaminophen significantly elevated the levels of lipid peroxides (LPO) with decreased levels of free radical scavenger enzymes (SOD, CAT, GSH, GPx, GST) in liver homogenate. The oral pretreatment of rats with ethanol and aqueous extracts of Sargassum polycystum C. Agardh (100 mg, 200 mg[sol ]kg body wt[sol ]day respectively, for a period of 15 days) significantly reduced the acetaminophen-induced oxidative stress in rats. The animals treated with the ethanol and aqueous extracts alone did not show any toxicity on liver tissue. This observation shows that the seaweed crude extracts probably acted to protect against acetaminophen-induced lipid peroxidation through their free radical scavenging property.

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“…Furthermore, edible Chlorophyta species have [16][17][18][19][20][21][22].1% protein content as a percentage of dry matter [7]. The green marine alga Enteromorpha has the greatest potential for commercial exploitation because of its abundant availability and varied chemical composition, besides its quality, and accumulation of basic nutrients for other living organisms [8,9]. It has been included in a great variety of dishes, including raw salads, soups, cookies, meals, and condiments [10].…”

Section: Introductionmentioning

confidence: 99%

Salt- and pH-induced functional changes in protein concentrate of edible green seaweed Enteromorpha species

2011

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Protein concentrates (PCs) were extracted from three edible green seaweed species of Enteromorpha (E. compressa, E. linza, and E. tubulosa) and were studied for their functional properties with respect to salt and pH. The protein content in the PC was found to be 60.35 ± 2.0, 53.83 ± 0.70, and 33.36 ± 1.04% in E. compressa, E. tubulosa, and E. linza respectively. The minimum nitrogen solubility was observed at pH 4.0 in all three PCs. The water-holding and oil-holding capacities in the three PCs ranged from 1.22 ± 0.06 to 1.53 ± 0.07 ml H 2 O/g PC and from 1.05 ± 0.07 to 1.34 ± 0.10 ml oil/g PC respectively. Foaming capacity and stability were found to be pH-specific. They varied significantly with pH and NaCl concentration (P \ 0.05). The inexpensive source of protein concentrate from Enteromorpha species could be incorporated into value-added food products.

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Sea Vegetables (Algae as Food for Man)

Cited by 43 publications

References 0 publications

A case–control study on seaweed consumption and the risk of breast cancer

A case–control study on seaweed consumption and the risk of breast cancer

Protective effect of Sargassum polycystum (brown alga) against acetaminophen‐induced lipid peroxidation in rats

Salt- and pH-induced functional changes in protein concentrate of edible green seaweed Enteromorpha species

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