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Seaweeds as a Functional Ingredient for a Healthy Diet

Department of Food Technology, Nutrition and Food Science, Veterinary Faculty University of Murcia, Campus Mare Nostrum, 30100 Espinardo, Spain
Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Spain
Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10-748 Olsztyn, Poland
Author to whom correspondence should be addressed.
Mar. Drugs 2020, 18(6), 301;
Received: 3 May 2020 / Revised: 2 June 2020 / Accepted: 3 June 2020 / Published: 5 June 2020
Seaweeds have been used since ancient times as food, mainly by Asian countries, while in Western countries, their main application has been as gelling agents and colloids for the food, pharmaceuticals, and the cosmetic industry. Seaweeds are a good source of nutrients such as proteins, vitamins, minerals, and dietary fiber. Polyphenols, polysaccharides, and sterols, as well as other bioactive molecules, are mainly responsible for the healthy properties associated with seaweed. Antioxidant, anti-inflammatory, anti-cancer, and anti-diabetic properties are attributed to these compounds. If seaweeds are compared to terrestrial plants, they have a higher proportion of essential fatty acids as eicosapentaenoic (EPA) and docosahexaenoic (DHA) fatty acids. In addition, there are several secondary metabolites that are synthesized by algae such as terpenoids, oxylipins, phlorotannins, volatile hydrocarbons, and products of mixed biogenetic origin. Therefore, algae can be considered as a natural source of great interest, since they contain compounds with numerous biological activities and can be used as a functional ingredient in many technological applications to obtain functional foods. View Full-Text
Keywords: seaweeds; lipids; proteins; dietary fibre; polyphenols; functional food seaweeds; lipids; proteins; dietary fibre; polyphenols; functional food
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MDPI and ACS Style

Peñalver, R.; Lorenzo, J.M.; Ros, G.; Amarowicz, R.; Pateiro, M.; Nieto, G. Seaweeds as a Functional Ingredient for a Healthy Diet. Mar. Drugs 2020, 18, 301.

AMA Style

Peñalver R, Lorenzo JM, Ros G, Amarowicz R, Pateiro M, Nieto G. Seaweeds as a Functional Ingredient for a Healthy Diet. Marine Drugs. 2020; 18(6):301.

Chicago/Turabian Style

Peñalver, Rocío, José M. Lorenzo, Gaspar Ros, Ryszard Amarowicz, Mirian Pateiro, and Gema Nieto. 2020. "Seaweeds as a Functional Ingredient for a Healthy Diet" Marine Drugs 18, no. 6: 301.

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