Recent Advances in Marine-Based Nutraceuticals and Their Health Benefits
Vida Šimat,
Nariman Elabed,
Piotr Kulawik,
Zafer Ceylan,
Ewelina Jamroz,
Hatice Yazgan,
Martina Čagalj,
Joe M. Regenstein,
Fatih Özogul
Affiliations
Vida Šimat
University Department of Marine Studies, University of Split, Ruđera Boškovića 37, 21000 Split, Croatia
Nariman Elabed
Laboratory of Protein Engineering and Bioactive Molecules (LIP-MB), National Institute of Applied Sciences and Technology (INSAT), University of Carthage, Avenue de la République, BP 77-1054 Amilcar, Tunisia
Piotr Kulawik
Department of Animal Products Technology, Faculty of Food Technology, University of Agriculture in Cracow, ul. Balicka 122, 30-149 Krakow, Poland
Zafer Ceylan
Department of Gastronomy and Culinary Arts, Faculty of Tourism, Van Yüzüncü Yıl University, 65080 Van, Turkey
Ewelina Jamroz
Institute of Chemistry, Faculty of Food Technology, University of Agriculture in Cracow, ul. Balicka 122, 30-149 Krakow, Poland
Hatice Yazgan
Faculty of Veterinary Medicine, Cukurova University, 01330 Adana, Turkey
Martina Čagalj
University Department of Marine Studies, University of Split, Ruđera Boškovića 37, 21000 Split, Croatia
Joe M. Regenstein
Department of Food Science, Cornell University, Ithaca, NY 14853-7201, USA
Fatih Özogul
Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, 01330 Adana, Turkey
The oceans have been the Earth’s most valuable source of food. They have now also become a valuable and versatile source of bioactive compounds. The significance of marine organisms as a natural source of new substances that may contribute to the food sector and the overall health of humans are expanding. This review is an update on the recent studies of functional seafood compounds (chitin and chitosan, pigments from algae, fish lipids and omega-3 fatty acids, essential amino acids and bioactive proteins/peptides, polysaccharides, phenolic compounds, and minerals) focusing on their potential use as nutraceuticals and health benefits.
