Biological activities and health benefits of sodium alginate: A review

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2025-04-28 DOI:10.1016/j.jff.2025.106856

Xinru Li , Yi Qiao , Hui Liu

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Abstract

Sodium alginate (SA) is a natural polysaccharide and dietary fiber extracted from brown algae, which has been proven to confer a variety of health benefits following consumption. This review focuses on recent advances in the biological activity of SA, examining its immunomodulatory effects, potential anti-cancer properties, antioxidant activity, regulation of blood glucose levels, role in obesity management, anti-inflammatory capacity, support for gastrointestinal health, and applications in the medical field. Meanwhile, the mechanisms underlying these activities are also discussed, with an emphasis on the impact on metabolic pathways and the interaction with the gut microbiota. The overall objective of this review is to provide a comprehensive assessment of SA's biological activities, identify areas that require further investigation, and deepen the understanding of the relationship between experimental results and practical applications. This will ultimately facilitate the translation of SA-related research into practical health promotion strategies.

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海藻酸钠的生物活性及其健康益处

海藻酸钠（SA）是从褐藻中提取的天然多糖和膳食纤维，已被证明食用后具有多种健康益处。本文综述了白藜芦醇生物活性的最新进展，包括其免疫调节作用、潜在的抗癌特性、抗氧化活性、血糖水平调节、肥胖管理、抗炎能力、支持胃肠道健康以及在医学领域的应用。同时，还讨论了这些活动的机制，重点是对代谢途径的影响以及与肠道微生物群的相互作用。本文综述的总体目标是对SA的生物活性进行全面评价，确定需要进一步研究的领域，并加深对实验结果与实际应用之间关系的理解。这将最终促进sa相关研究转化为实际的健康促进战略。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.