Human Movement,
Journal Year:
2024,
Volume and Issue:
25(4), P. 1 - 15
Published: Dec. 23, 2024
Nutrition
plays
a
key
role
in
the
lives
of
athletes,
sustaining
and
enhancing
sports
performance
by
significantly
influencing
their
general
well-being.
Functional
foods,
rich
bioactive
compounds
essential
nutrients,
offer
significant
advantages
for
health
athletic
performance.
This
review
addresses
benefits
sustainable,
functional
foods
sporting
needs
strategies
to
improve
sustainability
food
sector.
It
will
explore
connection
between
sustainable
nutrition,
nutrigenomics,
needs.
Sustainable
offers
several
over
traditional
supplements.
Thus,
it
is
educate
consumers
about
environmental
impact
conventional
supplement
production
options.
The
necessary
approach
must
be
integrated
into
production,
distribution,
consumption
meet
current
nutritional
Incorporating
using
formulate
supplements
explored
point
out
underscores
importance
public
awareness
education
adopting
eating
habits,
utilizing
what
nature
more
consciously,
implementing
these
principles
daily
life.
underscored
its
on
climate
change
global
health,
as
contributes
greenhouse
gas
emissions.
Addressing
this
involves
improving
diet
quality
while
reducing
footprint
production.
Through
efforts,
can
serve
component
achieving
supplementation,
benefiting
individuals
planet.
Life,
Journal Year:
2025,
Volume and Issue:
15(1), P. 57 - 57
Published: Jan. 6, 2025
Seaweed
presents
a
sustainable
alternative
source
of
valuable
fatty
acids
(FAs)
involving
omega-3
(n-3)
and
omega-6
(n-6).
As
such,
there
is
great
potential
to
reduce
pressure
on
wild
fish
populations,
helping
combat
overfishing
its
associated
global
impacts.
This
study
explored
the
effect
various
environmental
factors
FA
content
profile
Ulva
lactuca
using
indoor
photobioreactors.
The
taxonomic
identity
U.
was
confirmed
through
DNA
sequencing
3
markers
(rbcL,
ITS,
tufa).
effects
temperature
(8,
20,
30
°C),
seawater
salinity
(3.5,
3.0,
2.5,
2.0%
w/v),
nutrient
type
concentration
(0
or
6.4
ppm,
consisting
50%
w/w
N-NO3,
N-NH4,
0-1
ppm
P-PO4),
irradiance
(50,
100,
150
μmol
photons
m-2
s-1)
were
evaluated.
assessed
their
influence
lactuca's
biomass
production
rate
(BPR),
dry
weight
(DW),
ash
(AC),
composition
after
7
21
days.
results
revealed
that
days,
polyunsaturated
(PUFA)
decreased
with
increasing
(i.e.,
38.9%
±
0.7,
33.8%
0.4,
27.0%
6.6%
0.1
for
2.0,
3.5%
w/v,
respectively).
n-3
days
increased
significantly
under
following
conditions:
8
°C,
2.5%
nitrogen
without
addition
phosphorous,
an
irradiation
50
s-1,
affording
low
n-6/n-3
proportion
fits
desirable
level
n6/n3
ratio
(1-10)
balanced
nutritional
diet.
Veganism
is
gaining
popularity
due
to
its
ethical,
health,
and
environmental
benefits.
However,
many
vegans
face
challenges
in
obtaining
a
complete
essential
amino
acid
profile
from
plant
sources,
making
diversified
protein
sources
crucial
for
balanced
nutrition.
Macroalgae,
nutrient-rich
food
traditionally
consumed
Asia,
offers
solution
by
providing
both
non-essential
acids
vital
optimal
health.
This
study
analyzed
the
profiles
of
seven
macroalgae
species
northwest
coast
Iberian
Peninsula
using
HPLC
with
fluorescence
detection.
All
samples
contained
acids,
although
tryptophan
was
mostly
absent.
Brown
algae
displayed
higher
aspartate
glutamate
levels,
contributing
"umami"
flavor,
while
red
exhibited
histidine
lysine
concentrations.
These
findings
highlight
as
valuable
source
vegan
diets,
offering
comprehensive
personalized
nutrition
plans.
Nutrients,
Journal Year:
2025,
Volume and Issue:
17(7), P. 1148 - 1148
Published: March 26, 2025
Protein
is
a
fundamental
macronutrient
in
the
human
diet.
It
supplies
our
organisms
with
essential
amino
acids,
which
are
needed
for
growth
and
maintenance
of
cells
tissues.
Conventional
protein
sources,
despite
their
complete
acid
profiles
excellent
digestibility,
have
proven
negative
impact
on
environment.
Furthermore,
production
poses
many
ethical
challenges.
This
review
aims
to
present
nutritional,
more
ethical,
environmentally
friendly
alternatives
that
could
serve
as
potential
sources
population.
The
available
literature
alternative
has
been
analyzed.
Based
research
conducted,
various
products
identified
described,
including
plant-based
such
soybeans,
peas,
faba
beans,
lupins,
hemp
seeds;
aquatic
algae,
microalgae,
water
lentils;
well
insect-based
microbial
cell-cultured
meat.
Despite
numerous
advantages,
lower
environmental
impact,
higher
standards
production,
beneficial
nutritional
profiles,
not
without
limitations.
These
include
bioavailability
certain
presence
antinutritional
compounds,
technological
challenges,
issues
related
consumer
acceptance.
Nevertheless,
proper
dietary
composition,
optimization
processes,
further
advancements,
presented
can
constitute
valuable
sustainable
growing
global
Gels,
Journal Year:
2025,
Volume and Issue:
11(4), P. 290 - 290
Published: April 15, 2025
The
growing
demand
for
sustainable
and
nutrient-rich
food
sources
has
positioned
macroalgae
as
a
promising
alternative
product
development.
This
study
investigates
the
extraction
characterization
of
hydrocolloids
from
three
red
species
(Chondrus
crispus,
Gracilaria
gracilis,
Gelidium
corneum)
using
water
bath
(WB),
ultrasound
(US),
hybrid
ultrasound–water
(USWB)
treatments
45
60
min.
physicochemical
properties
extracts,
including
rheological
behavior,
particle
size
distribution,
antioxidant
activity,
texture,
were
assessed.
results
show
that
C.
crispus
produced
firmest
gels
due
to
its
high
carrageenan
content,
with
WB
USWB
yielding
most
stable
gel
structures.
In
contrast,
G.
gracilis
corneum
exhibited
lower
strength,
consistent
their
agar
composition.
WB-treated
samples
demonstrated
superior
retention,
while
US
treatment
was
more
effective
in
preserving
color
stability.
findings
highlight
viable
conventional
hydrocolloids,
reinforcing
potential
natural
gelling
agents,
thickeners,
stabilizers
pharmaceutical
industries.
provides
comparative
evaluation
WB,
US,
methods,
offering
insights
into
optimizing
hydrocolloid
enhanced
functionality
sustainability.
The
present
study
adopted
a
diverse
approach
to
obtain
antioxidant
peptides
from
red
seaweed,
starting
with
an
aqueous
extraction
of
the
entire
seaweed
followed
by
enzymatic
hydrolysis
solid
residues
first
step.
Additionally,
impact
three
different
pH
levels
(i.e.
3,
6,
and
9)
during
phase
was
examined
for
their
influence
on
outcomes.
findings
revealed
that
fraction
resulting
sequential
process
contained
significantly
higher
proteins
amino
acids
compared
other
fractions
(p
<
0.05).
Furthermore,
(IC50
ranging
2.29
8.15)
proved
be
more
effective
free
radical
scavengers
than
liquid
either
9.03
10.41
or
not
obtained
at
highest
concentration
tested)
both
stages
Among
fractions,
those
produced
under
alkaline
conditions
did
exhibit
as
potent
scavenging
abilities
acidic
nearly
neutral
conditions.
most
metal
ion
chelating
activity
found
in
derived
subsequent
stage,
particularly
3
=
0.63
±
0.04)
6
0.89
0.07),
which
were
initial
stage
Given
no
significant
difference
noted
total
phenolic
content
these
corresponding
(3.79
0.05
vs.
3.48
0.02
2.43
0.22
2.51
0.00
6)
>
0.05),
demonstrated
properties
might
attributed
potential
roles
bioactive
such
histidine,
glutamic
acid,
aspartic
tyrosine,
methionine,
whether
integrated
within
structure
peptides.
