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

doi:10.1007/978-3-030-92174-3_3

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^*

^*Corresponding author for this work

Food Science and Nutrition

Research output: Chapter in Book/Report/Conference proceeding › Chapter

Abstract

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.

Original language	English
Title of host publication	Sustainable Global Resources of Seaweeds Volume 2
Subtitle of host publication	Food, Pharmaceutical and Health Applications
Publisher	Springer International Publishing
Pages	77-91
Number of pages	15
ISBN (Electronic)	9783030921743
ISBN (Print)	9783030921736
DOIs	https://doi.org/10.1007/978-3-030-92174-3_3
Publication status	Published - Mar 26 2022

Keywords

Antioxidants
Chronic diseases
Functional foods
Seaweed

ASJC Scopus subject areas

General Engineering
General Agricultural and Biological Sciences
General Environmental Science
General Chemistry

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

Access to Document

10.1007/978-3-030-92174-3_3

Cite this

Bhatt, N., Al-Subhi, L., & Waly, M. (2022). Seaweeds as functional food: A comprehensive review of its antioxidants and therapeutic merits against oxidative stress-mediated chronic diseases. In Sustainable Global Resources of Seaweeds Volume 2: Food, Pharmaceutical and Health Applications (pp. 77-91). Springer International Publishing. https://doi.org/10.1007/978-3-030-92174-3_3

Seaweeds as functional food: A comprehensive review of its antioxidants and therapeutic merits against oxidative stress-mediated chronic diseases. / Bhatt, Neeru; Al-Subhi, Lyutha ; Waly, Mostafa.
Sustainable Global Resources of Seaweeds Volume 2: Food, Pharmaceutical and Health Applications. Springer International Publishing, 2022. p. 77-91.

Research output: Chapter in Book/Report/Conference proceeding › Chapter

Bhatt, N, Al-Subhi, L & Waly, M 2022, Seaweeds as functional food: A comprehensive review of its antioxidants and therapeutic merits against oxidative stress-mediated chronic diseases. in Sustainable Global Resources of Seaweeds Volume 2: Food, Pharmaceutical and Health Applications. Springer International Publishing, pp. 77-91. https://doi.org/10.1007/978-3-030-92174-3_3

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

Abstract

Keywords

ASJC Scopus subject areas

UN SDGs

Access to Document

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Cite this