Designing sustainable antioxidant and anti-inflammatory ingredients from seaweeds for functional gummies

Designing sustainable antioxidant and anti-inflammatory ingredients from seaweeds for functional gummies

Atlantic wakame (AW) and sea lettuce (SL) are edible seaweeds commonly produced in Asia and Europe, typically consumed as fresh or dried biomass. Because of the short shelf life, developing new post-harvest treatments, such as the extraction of bioactive compounds, is essential for establishing reli...

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Bibliographic Details
Main Authors: Bruno Toribio de Lima Xavier, Marcelo Franchin, Nima Mohammadi, Carolina Girotto Pressete, Lusânia Maria Greggi Antunes, Yandong Xu, Kai Wang, Jason Bennett, Daniel Granato
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Future Foods
Subjects:
Alaria esculenta
Human macrophages
Functional food ingredients
Ulva lactuca
Reactive oxygen species
Cell-based assays
Online Access:http://www.sciencedirect.com/science/article/pii/S2666833524001783
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http://www.sciencedirect.com/science/article/pii/S2666833524001783

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