Seaweeds as functional food: A comprehensive review of its antioxidants and therapeutic merits against oxidative stress-mediated chronic diseases

Neeru Bhatt, Lyutha Al-Subhi, Mostafa Waly*

*المؤلف المقابل لهذا العمل

نتاج البحث: Chapter


In recent years seaweeds have gained much attention as an excellent source of antioxidants and to improve oxidative stability of food products. Seaweeds are photosynthetic algae, abundantly available in water bodies and divided into three classes according to the pigments they contain. Seaweeds contain an incomparable wealth of bioactive components such as soluble dietary fibers, phlorotannins, lipids and minerals. These bioactive components positively influence physiological and metabolic functions of body in order to keep the human life safe and prevent pathogenesis of various life-threatening diseases. Many epidemiological studies have shown that countries where seaweed is consumed on a regular basis have significantly fewer instances of obesity and dietary-related disease.

اللغة الأصليةEnglish
عنوان منشور المضيفSustainable Global Resources of Seaweeds Volume 2
العنوان الفرعي لمنشور المضيفFood, Pharmaceutical and Health Applications
ناشرSpringer International Publishing
عدد الصفحات15
رقم المعيار الدولي للكتب (الإلكتروني)9783030921743
رقم المعيار الدولي للكتب (المطبوع)9783030921736
المعرِّفات الرقمية للأشياء
حالة النشرPublished - مارس 26 2022

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