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Nutritional and Health Benefits of the Brown Seaweed Himanthalia elongata

dc.contributor.authorIlyas, Z
dc.contributor.authorAli Redha, A
dc.contributor.authorWu, YS
dc.contributor.authorOzeer, FZ
dc.contributor.authorAluko, RE
dc.date.accessioned2023-03-23T12:39:20Z
dc.date.issued2023-03-22
dc.date.updated2023-03-23T11:39:59Z
dc.description.abstractHimanthalia elongata is a brown seaweed containing several nutritional compounds and bioactive substances including antioxidants, dietary fibre, vitamins, fatty acids, amino acids, and macro- and trace- elements. A variety of bioactive compounds including phlorotannins, flavonoids, dietary fucoxanthin, hydroxybenzoic acid, hydroxycinnamic acid, polyphenols and carotenoids are also present in this seaweed. Multiple comparative studies were carried out between different seaweed species, wherein H. elongata was determined to exhibit high antioxidant capacity, total phenolic content, fucose content and potassium concentrations compared to other species. H. elongata extracts have also shown promising anti-hyperglycaemic and neuroprotective activities. H. elongata is being studied for its potential industrial food applications. In new meat product formulations, it lowered sodium content, improved phytochemical and fiber content in beef patties, improved properties of meat gel/emulsion systems, firmer and tougher with improved water and fat binding properties. This narrative review provides a comprehensive overview of the nutritional composition, bioactive properties, and food applications of H. elongata.en_GB
dc.identifier.citationPublished online 22 March 2023en_GB
dc.identifier.doihttps://doi.org/10.1007/s11130-023-01056-8
dc.identifier.urihttp://hdl.handle.net/10871/132755
dc.language.isoenen_GB
dc.publisherSpringeren_GB
dc.rights© The Author(s) 2023. Open Access. This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/en_GB
dc.subjectHimanthalia elongataen_GB
dc.subjectSeaweeden_GB
dc.subjectBioactivesen_GB
dc.subjectBrown algaeen_GB
dc.subjectMarine phytochemicalsen_GB
dc.subjectNutraceuticalsen_GB
dc.subjectFood ingredienten_GB
dc.titleNutritional and Health Benefits of the Brown Seaweed Himanthalia elongataen_GB
dc.typeArticleen_GB
dc.date.available2023-03-23T12:39:20Z
dc.identifier.issn0921-9668
dc.descriptionThis is the final version. Available on open access from Springer via the DOI in this recorden_GB
dc.identifier.eissn1573-9104
dc.identifier.journalPlant Foods for Human Nutritionen_GB
dc.relation.ispartofPlant Foods for Human Nutrition
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/en_GB
dcterms.dateAccepted2023-03-02
rioxxterms.versionVoRen_GB
rioxxterms.licenseref.startdate2023-03-22
rioxxterms.typeJournal Article/Reviewen_GB
refterms.dateFCD2023-03-23T12:37:19Z
refterms.versionFCDVoR
refterms.dateFOA2023-03-23T12:39:26Z
refterms.panelCen_GB
refterms.dateFirstOnline2023-03-22


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© The Author(s) 2023. Open Access. This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/
Except where otherwise noted, this item's licence is described as © The Author(s) 2023. Open Access. This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/