Antioxidant and Anti-Inflammatory Potential of Seaweed Extracts as Functional Ingredients

The use of seaweed as a source bioactive extracts has received increased attention from the market in recent years—particularly for nutraceutical applications. In this context, study evaluated application biomass and three seaweeds Portugal: Ulva sp., Laminaria ochroleuca, Chondrus crispus. For each said seaweeds, four different were obtained using GRAS solvents—acetone (A), ethanol (E), ethanol–water (1:1) (EW), one polysaccharide-rich extract (P) water further precipitation with ethanol. potential was assessed terms antioxidant capacity (ABTS•+, DPPH•, •NO, O2•− scavenging, ORAC-FL assay) anti-inflammatory (COX inhibition human red blood cell membrane stabilisation). Furthermore, biochemical profile determined raw to better comprehend their possible applications nutraceuticals. results show that all have potential. Five (L. ochroleuca E, EW, P sp. E P) showed capacity. Overall, L. EW exhibited most promising both an is interesting candidate ingredient.