Marine Bioactives as Functional Food Ingredients: Potential to Reduce the Incidence of Chronic Diseases

Marine Drugs. 2011;9(6):1056-1100 DOI 10.3390/md9061056

 

Journal Homepage

Journal Title: Marine Drugs

ISSN: 1660-3397 (Print)

Publisher: MDPI AG

LCC Subject Category: Science: Biology (General)

Country of publisher: Switzerland

Language of fulltext: English

Full-text formats available: PDF, HTML

 

AUTHORS

Catherine Stanton
R. Paul Ross
Sinéad Lordan

EDITORIAL INFORMATION

Blind peer review

Editorial Board

Instructions for authors

Time From Submission to Publication: 11 weeks

 

Abstract | Full Text

The marine environment represents a relatively untapped source of functional ingredients that can be applied to various aspects of food processing, storage, and fortification. Moreover, numerous marine-based compounds have been identified as having diverse biological activities, with some reported to interfere with the pathogenesis of diseases. Bioactive peptides isolated from fish protein hydrolysates as well as algal fucans, galactans and alginates have been shown to possess anticoagulant, anticancer and hypocholesterolemic activities. Additionally, fish oils and marine bacteria are excellent sources of omega-3 fatty acids, while crustaceans and seaweeds contain powerful antioxidants such as carotenoids and phenolic compounds. On the basis of their bioactive properties, this review focuses on the potential use of marine-derived compounds as functional food ingredients for health maintenance and the prevention of chronic diseases.