Brown Macroalgae as Valuable Food Ingredients

Valuable compounds in macroalgae extracts.

Bioactive compounds present in ethanolic extracts from 18 macroalgae of the Portuguese coast were analysed by gas chromatography-mass spectrometry (GC-MS), leading to the characterization of 14 compounds: proline, phloroglucinol, mannitol, 8 fatty acids and 3 sterols. A dose-dependent response against enzymes with biological significance (α-glucosidase, acetylcholinesterase and butyrylcholinest...

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Brown macroalgae flora on the coastline of Bushehr province counties

Marine brown macroalgae are an important part of the tidal coaste flora in Bushehr province with rocky, coral and sandstone beds. Brown seaweeds need a solid and stable support (natural or artificial) to be attached algae holdfasts to the them, ensuring their establishment for growth, multiplication and development against violent waves. Because of this, most macroalgae are not able to grow on ...

Soybean oligosaccharides. Potential as new ingredients in functional food.

The effects of maturity degree and culture type on oligosaccharide content were studied in soybean seed, a rich source of non-digestible galactooligosaccharides (GOS). Therefore, two commercial cultivars of yellow soybeans (ripe seeds) and two of green soybeans (unripe seeds) were chosen. One yellow and one green soybean seed were from intensive culture, while one yellow and one green soybean s...

Capsinoids and related food ingredients activating brown fat thermogenesis and reducing body fat in humans.

PURPOSE OF REVIEW Capsaicin and its nonpungent analog (capsinoids) are known to be food ingredients that increase energy expenditure and decrease body fat. This article reviews the role of brown adipose tissue (BAT) for the thermogenic effect of these compounds in humans and proposes the possibility of some other antiobesity food ingredients. RECENT FINDINGS A single oral ingestion of capsino...