海藻及其植物化合物的营养价值：疾病预防和管理的功能性方法。

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-04-30 DOI:10.1002/jsfa.14287

Ivan Kahwa, Timothy Omara, Innocent Ayesiga, Kamal Shah, Gael Noel Neh Neba Ambe, Zehbanaz Javidbhai Panwala, Rachel Mbabazi, Shabnoor Iqbal, Christine Kyarimpa, Christine Betty Nagawa, Nagendra Singh Chauhan

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引用次数: 0

摘要

海藻（SWD），大型藻类或海洋蔬菜是9000多种宏观和多细胞海洋藻类的多样化群体，分类上（基于形态和色素沉着）分为绿色，棕色和红色藻类。微藻是研究最多的海洋资源之一，数千年来一直被用作民族医药、制药、药妆和饮食等生物活性化合物的宝库。本文综述了SWD及其生物活性化合物在营养和传统疾病管理中的营养用途，并展望了利用这类生物改善人类生活的未来前景。研究结果显示，作为营养丰富的海洋食品，SWD在营养保健方面的应用可能与其内在的生物合成和含有矿物质、维生素、膳食纤维和生物活性化合物有关。藻类来源的化合物已被证实并发现具有抗菌、抗炎、自由基清除（抗氧化）、抗增殖和抗糖尿病等活性。©2025化学工业协会。

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Nutraceutical benefits of seaweeds and their phytocompounds: a functional approach to disease prevention and management.

Seaweeds (SWD), macroalgae or sea vegetables are a diverse group of over 9000 macroscopic and multicellular marine algae taxonomically classified (based on morphology and pigmentation) as green, brown and red algae. With microalgae, SWD represents one of the most researched oceanic resources turned to as treasure troves of bioactive compounds with ethnomedicinal, pharmaceutical, cosmeceutical and dietetic end-uses for millennia. This review compiles the nutraceutical uses of SWD and their bioactive compounds in nutrition and traditional management of diseases, offering future perspectives on using this group of organisms to improve human life. The review reveals that the nutraceutical application of SWD as nutrient-dense marine foods for treating diseases may be correlated with their inherent biosynthesis and possession of minerals, vitamins, dietary fibres and bioactive compounds. Compounds of algal origin have been validated and found to elicit antimicrobial, anti-inflammatory, free radical scavenging (antioxidant), antiproliferative and antidiabetic activities, among others. © 2025 Society of Chemical Industry.

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.