Seaweed as novel food for prevention and therapy for life style related disease
Abstract
Seaweed has long been known and consumed as a functional food and folk medicine, especially in people who live in coastal areas. Research on seaweed has recently increased with the surge need for alternative sources of functional food to deal with health problems related to lifestyle, such as obesity, diabetes, hypertension and cardiovascular disease. Epidemiology studies have found that population consumed seaweed is on a regular basis have significantly less diet-related diseases.1,2 Even the largest population of old age is in Japan, which consumes the most seaweed in the world.1,3 In countries such as Japan, China, and Korea, approximately 66% of algae species have been used as a daily ingredient in their dishes for many years.Downloads
References
Nanri A., Mizoue T., Shimazu T., Ishihara J., Takachi R., Noda M., Iso H., Sasazuki S., Sawada N. & Tsugane S.; for the Japan Public Health Center-Based Prospective Study G. 2017. Dietary patterns and all-cause, cancer, and cardiovascular disease mortality in Japanese men and women: the Japan public health center-based prospective study. PLoS ONE 12: e0174848. DOI: 10.1371/journal.pone.0174848.
Iso H. 2011. Lifestyle and cardiovascular disease in Japan. Journal of Atherosclerosis and Thrombosis 18: 83–88. DOI: 10.5551/jat.6866.
Kaneda T, Greenbaum C, and Patierno K. United Nations Population Division, 2020 World Population Data Sheet (Washington, DC: PopulationReference Bureau, 2019). https://population.un.org/wpp/Download/Standard/Population/
Rajapakse, N.; Kim, S.K. Nutritional and digestive health benefits of seaweed. In Advances in Food and Nutrition Research; Kim, S.K., Ed.; Academic Press: Waltham, MA, USA, 2011; pp. 17–28. ISBN 978-0-12-387669-0.
Hamed I, Ozogul F, Ozogul Y, Regenstein JM. Marine Bioactive Compounds and Their Health Benefits. Food Science and Food Safety 2015;14:446-65.
Holdt S, Kraan, S. Bioactive compounds in seaweed: functional food applications and legislation. Applied Phycol. 2011;23:543–97.
Rosa GP, Tavares WR, Sousa PMC, Pagès AK, Seca AML, Pinto DCGA. Seaweed secondary metabolites with beneficial health effects: An overview of successes in in vivo studies and clinical trials. Mar. Drugs 2020, 18, 8
Ruperez P. Mineral content of edible marine seaweeds. Food Chemistry 79 (2002) 23–26. Received 7 August 2001; received in revised form 18 February 2002; accepted 18 February 2002
Rocío Peñalver , José M. Lorenzo , Gaspar Ros, Ryszard Amarowicz, Mirian Pateiro and Gema Nieto. Review Seaweeds as a Functional Ingredient for a Healthy Diet. Mar. Drugs 2020, 18, 301; doi:10.3390/md18060301.
Shannon E & Abu-Ghannam N. Seaweeds as nutraceuticals for health and nutrition , Phycologia 2019, 58:5, 563-577, DOI: 10.1080/00318884.2019.1640533
Murata M. & Nakazoe J. 2001. Production and use of marine algae in Japan. Japan Agricultural Research Quarterly: JARQ 35: 281–290. DOI: 10.6090/jarq.35.281
Wong K.H. & Cheung P.C.K. 2001. Nutritional evaluation of some subtropical red and green seaweeds Part II. In vitro protein digestibility and amino acid profiles of protein concentrates. Food Chemistry 72: 11–17. DOI: 10.1016/S0308-8146(00)00176-X.
Dhargalkar, V.K.; Verlecar, X.N. Southern Ocean seaweeds: A resource for exploration in food and drugs. Aquaculture 2009, 287, 229–242.
Bleakley, S.; Hayes, M. Algal Proteins: Extraction, Application, and Challenges Concerning Production. Foods 2017, 6, 33.
Admassu H, Zhao W, Yang R, Gasmalla MAA, Alsir E. Development Of Functional Foods: Sea Weeds (Algae) Untouched Potential And Alternative Resource - A Review. International Journal of Scientific & Technology Research Vol. 4, issue 09, SEPTEMBER 2015.
Vasconcelos, M.A.; Arruda, F.V.S.; Carneiro, V.A.; Silva, H.C.; Nascimento, K.S.; Sampaio, A.H.; Cavada, B.; Teixeira, E.H.; Henriques, M.; Pereira, M.O. Effect of algae and plant lectins on planktonic growth and biofilm formation in clinically relevant bacteria and yeasts. Biomed Res. Int. 2014.
Cha S, Lee KW., Jeon, YJ. Screening of Extracts from Red Algae in Jeju for Potentials Marine Angiotensin - I Converting Enzyme (ACE) Inhibitory Activity. Algae 2006;21:343-8.
Suetsuna K, Nakano T. Identification of an antihypertensive peptide from peptic digest of wakame (Undaria pinnatifida). J Nutr Biochem 2000;11:450-4.
Chojnacka., K.; Saeid., A.; Witkowska., Z.; Tuhy., Ł., Biologically Active Compounds in Seaweed Extracts - the Prospects for the Application. The Open Conference Proceedings Journal, 2012, 3, (Suppl 1-M4) 20-28.
Cardoso SM, Pereira OR, Seca AM, Pinto DC , Silva AM. Seaweeds as Preventive Agents for Cardiovascular Diseases: From Nutrients to Functional Foods. Mar. Drugs 2015;13(11):6838–65. Doi:10.3390/md13116838
Muthukumar, J., Chidambaram, R. & Sukumaran, S. Sulfated polysaccharides and its commercial applications in food industries—A review. J Food Sci Technol (2020). https://doi.org/10.1007/s13197-020-04837-0.
Wijesekara, I.; Pangestuti, R.; Kim, S.-K. Biological activities and potential health benefits of sulfated polysaccharides derived from marine algae. Carbohydr. Polym. 2011, 84, 14–21.
Wang L, Wang X, Wu H, Liu R.. Overview on Biological Activities and Molecular Characteristics of Sulfated Polysaccharides from Marine Green Algae in Recent Years. Mar Drugs. 2014 Sep; 12(9): 4984–5020. Published online 2014 Sep 25. doi: 10.3390/md12094984
Devillé, C.; Gharbi, M.; Dandrifosse, G.; Peulen, O. Study on the effects of laminarin, a polysaccharide from seaweed, on gut characteristics. J. Sci. Food Agric. 2007, 87, 1717–1725.
Kuda T, Yano T, Matsuda N, Nishizawa M. Inhibitory effects of laminaran and low molecular alginate against the putrefactive compounds produced by intestinal microflora in vitro and in rats. Food Chem 2005; 91:745–49.
Al-Sheraji S, Ismail A, Manap MZ, Mustafa S, Yusof RM, Hassan FA. Prebiotics as functional foods: A review. J Funct Foods 2013;5:1542–53.
Yamori Y, Nara Y, Tsubouchi T, Sogawa Y, Ikeda K, Horie R. Dietary prevention of stroke and its mechanisms in stroke-prone spontaneously hypertensive rats-preventive effect of dietary fibre and palmitoleic acid. J Hypertens Suppl. 1986;4:S449–52.
Burtin P. Nutritional value of seaweed. Electron J Environ Agric Food Chem 2003;2
Biancarosa I, Belghit I, Bruckner CG, et al. Chemical characterization of 21 species of marine macroalgae common in Norwegian waters: benefits of and limitations to their potential use in food and feed. J Sci Food Agric. 2018;98(5):2035-2042. doi:10.1002/jsfa.8798.
Calder PC, n‐3 Polyunsaturated fatty acids, inflammation, and inflammatory diseases. Am J Clin Nutr 83:S1505–1519S (2006).
Simopoulos AP, Omega‐6/omega‐3 essential fatty acids: biological effects. World Rev Nutr Diet 99:1–16 (2009).
Stengel, D. B.; Connan, S.; Popper, Z. A., Algal chemodiversity and bioactivity: sources of natural variability and implications for commercial application. Biotechnology advances 2011, 29, 483-501.
Kumari P, Kumar M, Gupta V, Reddy CRK, Jha B. Tropical marine macroalgae as potential sources of nutritionally important PUFAs. Food Chem 2009;120:749–57.
Ortiz J, Romero N, Robert P, Araya J, Lopez-Hernandez J, Bozzo C, dkk. Dietary fiber, amino acid, fatty acid and tocopherol contents of the edible seaweeds Ulv, a lactuca and Durvillaea antarctica. Food Chem. 2006;99:98–104. DOI: 10.1016/j.foodchem.2005.07.027
Kumar K, Ganesan K., Subba Rao, PV. Antioxidant potential of solvent extracts of Kappaphycus alvarezii (Doty). Doty an edible seaweed. Food Chemistry, 2008;107:289-95.
Krotkiewski M, Aurell M, Holm G, Grimby G, Szczepanik J. Effects of a sodium-potassium ion-exchanging seaweed preparation in mild hypertension. Am J Hypertens. 1991;4:483–88.
Almela C, Algora S, Benito V, Clemente MJ, Devesa V, Súñer MA et al., Heavy metal, total arsenic, and inorganic arsenic contents of algae food products. J Agric Food Chem 50:918–923 (2002).
Mæhre HK, Malde MK, Eilertsen K-E and Elvevoll EO, Characterization of protein, lipid and mineral contents in common Norwegian seaweeds and evaluation of their potential as food and feed. J Sci Food. Agric 94:3281–3290 (2014).
Rose M, Lewis J, Langford N, Baxter M, Origgi S, Barber M et al., Arsenic in seaweed – forms, concentration and dietary exposure. Food Chem Toxicol 45:1263–1267 (2007).
Submitted
World Nutrition Journal is an open acces journal and under the licence of
