Phenolic Compounds from Edible Algae: Bioactivity and Health Benefits

Title:Phenolic Compounds from Edible Algae: Bioactivity and Health Benefits

Volume: 25 Issue: 37

Author(s): Lidia Montero, Andrea del Pilar Sánchez-Camargo, Elena Ibáñez*Bienvenida Gilbert-López

Affiliation:

• Laboratory of Foodomics, Bioactivity and Food Analysis Department, Institute of Food Science Research CIAL (UAM-CSIC), Nicolas Cabrera 9, 28049 Madrid,Spain

Keywords: Bioactive, macroalgae, polyphenols, phlorotannins, seaweed, review.

Abstract: Algae have been consumed for many years in Asian countries; at present, its consumption around the world either as food ingredient or directly as food commodity has increased considerably mainly due to the Asian influence and its cuisine, but also because of the growing interest in the beneficial health effects of algae.

Although several biological activities have been attributed to different algae compounds such as pigments, lipids, polysaccharides, fiber, proteins or vitamins, in the present review we will highlight the different phenolic compounds present on seaweeds and their important role in the functional and health effects, paying special attention to the antioxidant, anti-proliferative, anti-obesity and antidiabetic activities.

Cite this article as:

Montero Lidia, del Pilar Sánchez-Camargo Andrea, Ibáñez Elena*, Gilbert-López Bienvenida, Phenolic Compounds from Edible Algae: Bioactivity and Health Benefits, Current Medicinal Chemistry 2018; 25 (37) . https://dx.doi.org/10.2174/0929867324666170523120101