Global demand for macroalgal and microalgal foods is growing, and algae are increasingly being consumed for functional benefits beyond the traditional considerations of nutrition and health. There is substantial evidence for the health benefits of algal-derived food products, but there remain considerable challenges in quantifying these benefits, as well as possible adverse effects. First, there is a limited understanding of nutritional composition across algal species, geographical regions, and seasons, all of which can substantially affect their dietary value. The second issue is quantifying which fractions of algal foods are bioavailable to humans, and which factors influence how food constituents are released, ranging from food preparation through genetic differentiation in the gut microbiome. Third is understanding how algal nutritional and functional constituents interact in human metabolism. Superimposed considerations are the effects of harvesting, storage, and food processing techniques that can dramatically influence the potential nutritive value of algal-derived foods. We highlight this rapidly advancing area of algal science with a particular focus on the key research required to assess better the health benefits of an alga or algal product. There are rich opportunities for phycologists in this emerging field, requiring exciting new experimental and collaborative approaches.

https://link.springer.com/content/pdf/10.1007%2Fs10811-016-0974-5.pdf

Algae as nutritional and functional food sources: revisiting our understanding

Sulfated polysaccharides and their lower molecular weight oligosaccharide derivatives from marine macroalgae have been shown to possess a variety of biological activities. The present paper will review the recent progress in research on the structural chemistry and the bioactivities of these marine algal biomaterials. In particular, it will provide an update on the structural chemistry of the major sulfated polysaccharides synthesized by seaweeds including the galactans (e.g., agarans and carrageenans), ulvans, and fucans. It will then review the recent findings on the anticoagulant/antithrombotic, antiviral, immuno-inflammatory, antilipidemic and antioxidant activities of sulfated polysaccharides and their potential for therapeutic application.

Chemical Structures and Bioactivities of Sulfated Polysaccharides from Marine Algae

Food and Agriculture Organization (FAO) The Food and Agriculture Organization (FAO), established in 1945, is a UN specialized agency that provides global data and expertise on agri­ culture and nutrition, fisheries, forestry, and other food and agriculture– related issues. FAO is the UN system’s largest autonomous agency, with headquarters in Rome, 78 country offices and 15 regional, sub–regional, and liaison offices, including one located in Washington, D.C. FAO’s highest policy–making body, the biennial General Conference, comprises all 183 FAO member countries plus the European Commission. The General Conference determines FAO policy and approves FAO’s reg­ ular program of work and budget. The 31st Conference, meeting in November 1999, re–elected Director–General Jacques Diouf (Senegal) to a second six–year term through December 2005. Each biennial Confer­ ence elects a 49–member Council that meets semi–annually to make rec­ ommendations to the General Conference on budget and policy issues. The North America region, which comprises the United States and Can­ ada, is allocated two seats on the Council and one seat each on FAO’s Program, Finance, and Constitutional and Legal Matters (CCLM) Com­ mittees. The United States holds the North American seats on the Finance and Joint Staff Pension Committees through December 2003. Canada holds the North American seat on the CCLM and Program Committees through December 2003. The United States participated at the World Food Summit: Five Years Later meeting held at FAO headquarters June 10–13, 2002, to discuss progress towards attaining the 1996 World Food Summit target of reduc­ ing the world’s number of hungry and malnourished by half by 2015. The United States presented new initiatives to improve agriculture productivity as a significant contribution toward meeting that goal. U.S. Secretary of Agriculture Ann Veneman, leading the U.S. delegation, joined other min­ isters and heads of state and government in adopting a Declaration, “The International Alliance Against Hunger,” which reiterated the goals of the 1996 World Food Summit and stated, inter alia, “we are committed to

https://www.jstage.jst.go.jp/article/jve1997/7/2/7_2_107/_pdf

Food and Agriculture Organization (FAO) ホームページの活用法

Carrageenan is a natural carbohydrate (polysaccharide) obtained from edible red seaweeds. The name Carrageenan is derived from the Chondrus crispus species of seaweed known as Carrageen Moss or Irish Moss in England, and Carraigin in Ireland. Carraigin has been used in Ireland since 400 AD as a gelatin and as a home remedy to cure coughs and colds. It grows along the coasts of North America and Europe. Carrageenans are used in a variety of commercial applications as gelling, thickening, and stabilising agents, especially in food products and sauces. Aside from these functions, carrageenans are used in experimental medicine, pharmaceutical formulations, cosmetics, and industrial applications.

Carrageenan: a review.

The marine environment represents a relatively untapped source of functional ingredients that can be applied to various aspects of food processing, storage, and fortification. Moreover, numerous marine-based compounds have been identified as having diverse biological activities, with some reported to interfere with the pathogenesis of diseases. Bioactive peptides isolated from fish protein hydrolysates as well as algal fucans, galactans and alginates have been shown to possess anticoagulant, anticancer and hypocholesterolemic activities. Additionally, fish oils and marine bacteria are excellent sources of omega-3 fatty acids, while crustaceans and seaweeds contain powerful antioxidants such as carotenoids and phenolic compounds. On the basis of their bioactive properties, this review focuses on the potential use of marine-derived compounds as functional food ingredients for health maintenance and the prevention of chronic diseases.

https://www.mdpi.com/1660-3397/9/6/1056/pdf

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

Biological activities and potential health benefits of sulfated polysaccharides derived from marine algae

Biological activities and health benefit effects of natural pigments derived from marine algae

The marine environment is known as a rich source of chemical structures with numerous beneficial health effects. Among marine organisms, marine algae have been identified as an under-exploited plant resource, although they have long been recognized as valuable sources of structurally diverse bioactive compounds. Presently, several lines of studies have provided insight into biological activities and neuroprotective effects of marine algae including antioxidant, anti-neuroinflammatory, cholinesterase inhibitory activity and the inhibition of neuronal death. Hence, marine algae have great potential to be used for neuroprotection as part of pharmaceuticals, nutraceuticals and functional foods. This contribution presents an overview of marine algal neuroprotective effects and their potential application in neuroprotection.

Neuroprotective Effects of Marine Algae

Medicinal and health benefit effects of functional sea cucumbers.

Neuronal cells are extremely vulnerable and have a limited capacity for self-repair in response to injury. For those reasons, there is obvious interest in limiting neuronal damage. Mechanisms and strategies used in order to protect against neuronal injury, apoptosis, dysfunction, and degeneration in the central nervous system are recognized as neuroprotection. Neuroprotection could be achieved through several classes of natural and synthetic neuroprotective agents. However, considering the side effects of synthetic neuroprotective agents, the search for natural neuroprotective agents has received great attention. Recently, an increasing number of studies have identified neuroprotective properties of chitosan and its derivatives; however, there are some significant challenges that must be overcome for the success of this approach. Hence, the objective of this review is to discuss neuroprotective properties of chitosan and its derivatives.

https://www.mdpi.com/1660-3397/8/7/2117/pdf

Ratih Pangestuti

Papers

Biological activities and potential health benefits of sulfated polysaccharides derived from marine algae

Biological activities and health benefit effects of natural pigments derived from marine algae

Neuroprotective Effects of Marine Algae

Medicinal and health benefit effects of functional sea cucumbers.

Neuroprotective properties of chitosan and its derivatives.