Seaweed Lipids as Nutraceuticals

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F11%3A43865715" target="_blank" >RIV/70883521:28110/11:43865715 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.1016/B978-0-12-387669-0.00027-2" target="_blank" >http://dx.doi.org/10.1016/B978-0-12-387669-0.00027-2</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/B978-0-12-387669-0.00027-2" target="_blank" >10.1016/B978-0-12-387669-0.00027-2</a>

Result language
angličtina
Original language name
Seaweed Lipids as Nutraceuticals
Original language description
Seaweeds are known as low-energy food. Despite low lipid content, ?-3 and ?-6 polyunsaturated fatty acids (PUFAs) introduce a significant part of seaweed lipids. PUFAs are the important components of all cell membranes and precursors of eicosanoids thatare essential bioregulators of many cellular processes. PUFAs effectively reduce the risk of cardiovascular diseases, cancer, ostheoporosis, and diabetes. Because of the frequent usage of seaweeds in Asia and their increasing utilization as food also inother parts of the world, seaweeds could contribute to the improvement of a low level of ?-3 PUFAs, especially in the Western diet. The major commercial sources of ?-3 PUFAs are fish, but their wide usage as food additives is limited for the typical fishy smell, unpleasant taste, and oxidative nonstability. Nevertheless, growing requirements of healthy functional foods have led to produce PUFAs as nutraceuticals in controlled batch culture of marine microalgae, especially Thraustochytriu
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Publication year
2011
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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