Phytochemistry Reviews, Год журнала: 2023, Номер 23(3), С. 749 - 779
Опубликована: Дек. 15, 2023
Язык: Английский
Food Chemistry Molecular Sciences, Год журнала: 2022, Номер 5, С. 100134 - 100134
Опубликована: Сен. 19, 2022
Functional foods show non-toxic bioactive compounds that offer health benefits beyond their nutritional value and beneficially modulate one or more target functions in the body. In recent decades, there has been an increase trend toward consuming rich compounds, less industrialized, with functional properties. Spirulina, a cyanobacterium considered blue microalgae, widely found South America, stands out for its composition of as well unsaturated fatty acids essential amino acids, which contribute to basic human nutrition can be used protein source diets free from animal products. addition, they have colored such chlorophylls, carotenoids, phycocyanins, phenolic corants natural antioxidants. this context, review article presents main biological activities spirulina anticancer, neuroprotective, probiotic, anti-inflammatory, immune system stimulating effect. Furthermore, overview spirulina, potential different applications foods, emerging technologies are covered review.
Язык: Английский
Процитировано
113
Pharmaceuticals, Год журнала: 2023, Номер 16(4), С. 592 - 592
Опубликована: Апрель 14, 2023
Large-scale production of microalgae and their bioactive compounds has steadily increased in response to global demand for natural compounds. Spirulina, particular, been used due its high nutritional value, especially protein content. Promising biological functions have associated with Spirulina extracts, mainly related value added blue pigment, phycocyanin. Phycocyanin is several industries such as food, cosmetics, pharmaceuticals, which increases market value. Due the worldwide interest need replace synthetic ones, efforts made optimize large-scale processes maintain phycocyanin stability, a highly unstable protein. The aim this review update scientific knowledge on applications describe reported production, extraction, purification methods, including main physical chemical parameters that may affect purity, recovery, stability By implementing different techniques complete cell disruption, extraction at temperatures below 45 °C pH 5.5-6.0, through ammonium sulfate, filtration chromatography, both purity significantly improved. Moreover, use saccharides, crosslinkers, or polymers preservatives contributed
Язык: Английский
Процитировано
84
Food Research International, Год журнала: 2024, Номер 186, С. 114362 - 114362
Опубликована: Апрель 19, 2024
Язык: Английский
Процитировано
16
Water Research, Год журнала: 2023, Номер 243, С. 120417 - 120417
Опубликована: Июль 26, 2023
Язык: Английский
Процитировано
26
Journal of Water Process Engineering, Год журнала: 2023, Номер 56, С. 104248 - 104248
Опубликована: Сен. 16, 2023
Язык: Английский
Процитировано
25
Trends in Food Science & Technology, Год журнала: 2024, Номер 149, С. 104537 - 104537
Опубликована: Май 15, 2024
Язык: Английский
Процитировано
13
Chemosphere, Год журнала: 2024, Номер 353, С. 141387 - 141387
Опубликована: Фев. 6, 2024
Язык: Английский
Процитировано
12
Nutrients, Год журнала: 2024, Номер 16(9), С. 1298 - 1298
Опубликована: Апрель 26, 2024
Natural products from mushrooms, plants, microalgae, and cyanobacteria have been intensively explored studied for their preventive or therapeutic potential. Among age-related pathologies, neurodegenerative diseases (such as Alzheimer’s Parkinson’s diseases) represent a worldwide health social problem. Since several pathological mechanisms are associated with neurodegeneration, promising strategies against aimed to target multiple processes. These approaches usually avoid premature cell death the loss of function damaged neurons. This review focuses attention on potential compounds derived natural sources, which could be exploited neuroprotective effect. Curcumin, resveratrol, ergothioneine, phycocyanin presented examples successful approaches, special focus possible improve delivery brain.
Язык: Английский
Процитировано
9
Foods, Год журнала: 2024, Номер 13(17), С. 2762 - 2762
Опубликована: Авг. 30, 2024
Recent advances in research techniques have enabled rapid progress the study of spirulina, an ancient edible cyanobacteria. Nowadays, spirulina species are classified into three genera: Spirulina, Arthrospira, and Limnospira. The latter now refers to industrially manufactured strains. Whole-genome sequencing revealed gene clusters involved metabolite production, physiology spirulina. Omics technologies demonstrated absence hazardous compounds cells, confirming safety this biomass as a food product. Spirulina is good source different chemicals used manufacturing, supplements, pharmaceuticals. Spirulina’s enrichment with inherent biologically active substances makes it potential supplier natural products for dietary pharmaceutical applications. also prospective component both terrestrial space-based life support systems. Here, we review current breakthroughs clarify fallacies that can be found professional literature public media.
Язык: Английский
Процитировано
9
Bioresource Technology, Год журнала: 2024, Номер 399, С. 130612 - 130612
Опубликована: Март 18, 2024
Язык: Английский
Процитировано
8