藻类生物活性化合物的免疫调节功能。

IF 7.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Critical reviews in food science and nutrition Pub Date : 2025-02-04 DOI:10.1080/10408398.2025.2460634

Nan Jia, Shuangtao Zhang, Ruoxin Chen, Xinxin He, Congjie Dai, Hesham R El-Seedi, Weichao Chen, Chao Zhao

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引用次数: 0

摘要

藻类是海洋系统的重要组成部分，作为初级生产者发挥着不可或缺的作用，支持海洋食物网，促进碳封存，并提供维持生物多样性的栖息地。本文综述了藻类的多糖、多酚、多肽和萜类化合物等生物活性成分，并讨论了它们在免疫相关疾病治疗中的潜在应用，以及它们调节免疫反应的机制。从藻类中提取的生物活性物质，包括多酚、生物活性多肽、萜烯、多糖等化合物，可能通过调节过敏反应、降低炎症和癌症的发生率来发挥预防作用。

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Immunomodulatory functions of algal bioactive compounds.

Algae, a crucial constituent of marine systems, serve an indispensable function as primary producers, supporting the marine food web, contributing to carbon sequestration, and providing habitats that sustain biodiversity. This review focuses on the bioactive constituents of algae, including polysaccharides, polyphenols, polypeptides, and terpenoid compounds, and discusses their potential applications in treating immune-related diseases, as well as the mechanisms through which they modulate immune responses. The bioactive substances derived from algae, including polyphenols, bioactive peptides, terpenes, polysaccharides and other compounds, may play a preventive role by modulating allergic responses and reducing the incidence of inflammation and cancer.

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来源期刊

Critical reviews in food science and nutrition 工程技术-食品科技

CiteScore

22.60

自引率

4.90%

发文量

600

审稿时长

7.5 months

期刊介绍： Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition. With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.