Functional properties of bioactive compounds from Spirulina spp.: Current status and future trends
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1016/j.fochms.2022.100134 http://hdl.handle.net/11449/247637 |
Resumo: | 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 in the trend toward consuming foods rich in bioactive compounds, less industrialized, and with functional properties. Spirulina, a cyanobacterium considered blue microalgae, widely found in South America, stands out for its rich composition of bioactive compounds, as well as unsaturated fatty acids and essential amino acids, which contribute to basic human nutrition and can be used as a protein source for diets free from animal products. In addition, they have colored compounds, such as chlorophylls, carotenoids, phycocyanins, and phenolic compounds which can be used as corants and natural antioxidants. In this context, this review article presents the main biological activities of spirulina as an anticancer, neuroprotective, probiotic, anti-inflammatory, and immune system stimulating effect. Furthermore, an overview of the composition of spirulina, its potential for different applications in functional foods, and its emerging technologies are covered in this review. |
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Functional properties of bioactive compounds from Spirulina spp.: Current status and future trendsAminoacidsCarotenoidsMicroalgaePhenolic compoundsPhycocyaninUnsaturated fatty acidsFunctional 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 in the trend toward consuming foods rich in bioactive compounds, less industrialized, and with functional properties. Spirulina, a cyanobacterium considered blue microalgae, widely found in South America, stands out for its rich composition of bioactive compounds, as well as unsaturated fatty acids and essential amino acids, which contribute to basic human nutrition and can be used as a protein source for diets free from animal products. In addition, they have colored compounds, such as chlorophylls, carotenoids, phycocyanins, and phenolic compounds which can be used as corants and natural antioxidants. In this context, this review article presents the main biological activities of spirulina as an anticancer, neuroprotective, probiotic, anti-inflammatory, and immune system stimulating effect. Furthermore, an overview of the composition of spirulina, its potential for different applications in functional foods, and its emerging technologies are covered in this review.Universidade Federal do Paraná (UFPR) Programa de Pós-Graduação em Engenharia de Alimentos (PPGEAL), ParanáUniversidade Tecnológica Federal do Paraná (UTFPR) Departamento Acadêmico de Química e Biologia (DAQBi) Laboratório de Biotecnologia, ParanáUniversidade de São Paulo Escola Politécnica Department of Chemical Engineering Main Campus, São PauloUniversidade Estadual Paulista (UNESP) Departamento de Ciências Biológicas Assis, São PauloUniversidade Estadual Paulista (UNESP) Departamento de Ciências Biológicas Assis, São PauloUniversidade Federal do Paraná (UFPR)Laboratório de BiotecnologiaUniversidade de São Paulo (USP)Universidade Estadual Paulista (UNESP)Bortolini, Débora GonçalvesMaciel, Giselle MariaFernandes, Isabela de Andrade ArrudaPedro, Alessandra CristinaRubio, Fernanda Thaís VieiraBranco, Ivanise Guiherme [UNESP]Haminiuk, Charles Windson Isidoro2023-07-29T13:21:39Z2023-07-29T13:21:39Z2022-12-30info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://dx.doi.org/10.1016/j.fochms.2022.100134Food Chemistry: Molecular Sciences, v. 5.2666-5662http://hdl.handle.net/11449/24763710.1016/j.fochms.2022.1001342-s2.0-85138365694Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengFood Chemistry: Molecular Sciencesinfo:eu-repo/semantics/openAccess2024-06-13T17:38:07Zoai:repositorio.unesp.br:11449/247637Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T15:38:25.802219Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Functional properties of bioactive compounds from Spirulina spp.: Current status and future trends |
title |
Functional properties of bioactive compounds from Spirulina spp.: Current status and future trends |
spellingShingle |
Functional properties of bioactive compounds from Spirulina spp.: Current status and future trends Bortolini, Débora Gonçalves Aminoacids Carotenoids Microalgae Phenolic compounds Phycocyanin Unsaturated fatty acids |
title_short |
Functional properties of bioactive compounds from Spirulina spp.: Current status and future trends |
title_full |
Functional properties of bioactive compounds from Spirulina spp.: Current status and future trends |
title_fullStr |
Functional properties of bioactive compounds from Spirulina spp.: Current status and future trends |
title_full_unstemmed |
Functional properties of bioactive compounds from Spirulina spp.: Current status and future trends |
title_sort |
Functional properties of bioactive compounds from Spirulina spp.: Current status and future trends |
author |
Bortolini, Débora Gonçalves |
author_facet |
Bortolini, Débora Gonçalves Maciel, Giselle Maria Fernandes, Isabela de Andrade Arruda Pedro, Alessandra Cristina Rubio, Fernanda Thaís Vieira Branco, Ivanise Guiherme [UNESP] Haminiuk, Charles Windson Isidoro |
author_role |
author |
author2 |
Maciel, Giselle Maria Fernandes, Isabela de Andrade Arruda Pedro, Alessandra Cristina Rubio, Fernanda Thaís Vieira Branco, Ivanise Guiherme [UNESP] Haminiuk, Charles Windson Isidoro |
author2_role |
author author author author author author |
dc.contributor.none.fl_str_mv |
Universidade Federal do Paraná (UFPR) Laboratório de Biotecnologia Universidade de São Paulo (USP) Universidade Estadual Paulista (UNESP) |
dc.contributor.author.fl_str_mv |
Bortolini, Débora Gonçalves Maciel, Giselle Maria Fernandes, Isabela de Andrade Arruda Pedro, Alessandra Cristina Rubio, Fernanda Thaís Vieira Branco, Ivanise Guiherme [UNESP] Haminiuk, Charles Windson Isidoro |
dc.subject.por.fl_str_mv |
Aminoacids Carotenoids Microalgae Phenolic compounds Phycocyanin Unsaturated fatty acids |
topic |
Aminoacids Carotenoids Microalgae Phenolic compounds Phycocyanin Unsaturated fatty acids |
description |
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 in the trend toward consuming foods rich in bioactive compounds, less industrialized, and with functional properties. Spirulina, a cyanobacterium considered blue microalgae, widely found in South America, stands out for its rich composition of bioactive compounds, as well as unsaturated fatty acids and essential amino acids, which contribute to basic human nutrition and can be used as a protein source for diets free from animal products. In addition, they have colored compounds, such as chlorophylls, carotenoids, phycocyanins, and phenolic compounds which can be used as corants and natural antioxidants. In this context, this review article presents the main biological activities of spirulina as an anticancer, neuroprotective, probiotic, anti-inflammatory, and immune system stimulating effect. Furthermore, an overview of the composition of spirulina, its potential for different applications in functional foods, and its emerging technologies are covered in this review. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-12-30 2023-07-29T13:21:39Z 2023-07-29T13:21:39Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1016/j.fochms.2022.100134 Food Chemistry: Molecular Sciences, v. 5. 2666-5662 http://hdl.handle.net/11449/247637 10.1016/j.fochms.2022.100134 2-s2.0-85138365694 |
url |
http://dx.doi.org/10.1016/j.fochms.2022.100134 http://hdl.handle.net/11449/247637 |
identifier_str_mv |
Food Chemistry: Molecular Sciences, v. 5. 2666-5662 10.1016/j.fochms.2022.100134 2-s2.0-85138365694 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Food Chemistry: Molecular Sciences |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1808128543001935872 |