{"title":"藻蓝蛋白:一种对抗自由基的天然抗氧化剂","authors":"D. Zhuang, D. Tang, K. Chew, T. Ling","doi":"10.2174/1573401318666211221160338","DOIUrl":null,"url":null,"abstract":"\n\nVarious research showed that antioxidants can effectively overcome the damage caused by free radicals to the human health. Therefore, antioxidants are identified as one of the main directions in the development of health care and cosmetics products due to high demand in the market. This review mainly focuses on the phycocyanin, a type of natural antioxidant mainly found in cyanobacteria. This mini review summarizes the phycocyanin sources and numerous extraction methods of phycocyanin along with the analytical methods in determining its ability to suppress free radicals. Phycocyanin has been proven to play an important role in scavenging free radicals and enhancing the body’s antioxidant capacity. However, there are lack of long-term randomized clinical trial results that can be used as evidence in showing the benefits of phycocyanin. The existing phycocyanin extraction methods using solvents, ultrasonic-assisted, freeze-thaw and etc. can extract high-quality phycocyanin efficiently and quickly. Scientists are also trying to incorporate advanced technologies such as \"Industry 4.0\" to optimize and enhance the industrial production of phycocyanin. Lastly, this review also describes the difficulties faced during the phycocyanin production or extraction process and financial obstacles in order to achieve the popularization of phycocyanin.\n","PeriodicalId":10944,"journal":{"name":"Current Nutrition & Food Science","volume":" ","pages":""},"PeriodicalIF":0.8000,"publicationDate":"2021-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"2","resultStr":"{\"title\":\"Phycocyanin: A Natural Antioxidant to Combat Free Radicals\",\"authors\":\"D. Zhuang, D. Tang, K. Chew, T. Ling\",\"doi\":\"10.2174/1573401318666211221160338\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\\n\\nVarious research showed that antioxidants can effectively overcome the damage caused by free radicals to the human health. Therefore, antioxidants are identified as one of the main directions in the development of health care and cosmetics products due to high demand in the market. This review mainly focuses on the phycocyanin, a type of natural antioxidant mainly found in cyanobacteria. This mini review summarizes the phycocyanin sources and numerous extraction methods of phycocyanin along with the analytical methods in determining its ability to suppress free radicals. Phycocyanin has been proven to play an important role in scavenging free radicals and enhancing the body’s antioxidant capacity. However, there are lack of long-term randomized clinical trial results that can be used as evidence in showing the benefits of phycocyanin. The existing phycocyanin extraction methods using solvents, ultrasonic-assisted, freeze-thaw and etc. can extract high-quality phycocyanin efficiently and quickly. Scientists are also trying to incorporate advanced technologies such as \\\"Industry 4.0\\\" to optimize and enhance the industrial production of phycocyanin. Lastly, this review also describes the difficulties faced during the phycocyanin production or extraction process and financial obstacles in order to achieve the popularization of phycocyanin.\\n\",\"PeriodicalId\":10944,\"journal\":{\"name\":\"Current Nutrition & Food Science\",\"volume\":\" \",\"pages\":\"\"},\"PeriodicalIF\":0.8000,\"publicationDate\":\"2021-12-21\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"2\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Current Nutrition & Food Science\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.2174/1573401318666211221160338\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"NUTRITION & DIETETICS\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Current Nutrition & Food Science","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.2174/1573401318666211221160338","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"NUTRITION & DIETETICS","Score":null,"Total":0}
Phycocyanin: A Natural Antioxidant to Combat Free Radicals
Various research showed that antioxidants can effectively overcome the damage caused by free radicals to the human health. Therefore, antioxidants are identified as one of the main directions in the development of health care and cosmetics products due to high demand in the market. This review mainly focuses on the phycocyanin, a type of natural antioxidant mainly found in cyanobacteria. This mini review summarizes the phycocyanin sources and numerous extraction methods of phycocyanin along with the analytical methods in determining its ability to suppress free radicals. Phycocyanin has been proven to play an important role in scavenging free radicals and enhancing the body’s antioxidant capacity. However, there are lack of long-term randomized clinical trial results that can be used as evidence in showing the benefits of phycocyanin. The existing phycocyanin extraction methods using solvents, ultrasonic-assisted, freeze-thaw and etc. can extract high-quality phycocyanin efficiently and quickly. Scientists are also trying to incorporate advanced technologies such as "Industry 4.0" to optimize and enhance the industrial production of phycocyanin. Lastly, this review also describes the difficulties faced during the phycocyanin production or extraction process and financial obstacles in order to achieve the popularization of phycocyanin.
期刊介绍:
Current Nutrition & Food Science publishes frontier reviews on all the latest advances on basic and clinical nutrition and food sciences. The journal aims to publish the highest quality review articles dedicated to research in the field. The journal is essential reading for all nutrition and food scientists.