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Biomarkers of seaweed intake
Seaweeds are marine macroalgae, some of which are edible. They are rich in specific dietary fibers and also contain other characteristic biological constituents. Biological activities have been investigated mainly in animal studies, while very few results are available from human studies. Biomarkers...
Autores principales: | , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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BioMed Central
2019
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6694598/ https://www.ncbi.nlm.nih.gov/pubmed/31428206 http://dx.doi.org/10.1186/s12263-019-0648-4 |
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author | Xi, Muyao Dragsted, Lars O. |
author_facet | Xi, Muyao Dragsted, Lars O. |
author_sort | Xi, Muyao |
collection | PubMed |
description | Seaweeds are marine macroalgae, some of which are edible. They are rich in specific dietary fibers and also contain other characteristic biological constituents. Biological activities have been investigated mainly in animal studies, while very few results are available from human studies. Biomarkers of food intake (BFIs) specific to seaweed could play an important role as objective measurements in observational studies and dietary intervention studies. Thus, the health effects of seaweeds can be explored and understood by discovering and applying BFIs. This review summarizes studies to identify candidate BFIs of seaweed intake. These BFIs are evaluated by a structured validation scheme. Hydroxytrifuhalol A, 7-hydroxyeckol, C-O-C dimer of phloroglucinol, diphloroethol, fucophloroethol, dioxinodehydroeckol, and/or their glucuronides or sulfate esters which all belong to the phlorotannins are considered candidate biomarkers for brown seaweed. Fucoxanthinol, the main metabolite of fucoxanthin, is also regarded as a candidate biomarker for brown seaweed. Further validation will be needed due to the very limited number of human studies. Further studies are also needed to identify additional candidate biomarkers, relevant specifically for the red and green seaweeds, for which no candidate biomarkers emerged from the literature search. Reliable BFIs should also ideally be found for the whole seaweed food group. ELECTRONIC SUPPLEMENTARY MATERIAL: The online version of this article (10.1186/s12263-019-0648-4) contains supplementary material, which is available to authorized users. |
format | Online Article Text |
id | pubmed-6694598 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | BioMed Central |
record_format | MEDLINE/PubMed |
spelling | pubmed-66945982019-08-19 Biomarkers of seaweed intake Xi, Muyao Dragsted, Lars O. Genes Nutr Review Seaweeds are marine macroalgae, some of which are edible. They are rich in specific dietary fibers and also contain other characteristic biological constituents. Biological activities have been investigated mainly in animal studies, while very few results are available from human studies. Biomarkers of food intake (BFIs) specific to seaweed could play an important role as objective measurements in observational studies and dietary intervention studies. Thus, the health effects of seaweeds can be explored and understood by discovering and applying BFIs. This review summarizes studies to identify candidate BFIs of seaweed intake. These BFIs are evaluated by a structured validation scheme. Hydroxytrifuhalol A, 7-hydroxyeckol, C-O-C dimer of phloroglucinol, diphloroethol, fucophloroethol, dioxinodehydroeckol, and/or their glucuronides or sulfate esters which all belong to the phlorotannins are considered candidate biomarkers for brown seaweed. Fucoxanthinol, the main metabolite of fucoxanthin, is also regarded as a candidate biomarker for brown seaweed. Further validation will be needed due to the very limited number of human studies. Further studies are also needed to identify additional candidate biomarkers, relevant specifically for the red and green seaweeds, for which no candidate biomarkers emerged from the literature search. Reliable BFIs should also ideally be found for the whole seaweed food group. ELECTRONIC SUPPLEMENTARY MATERIAL: The online version of this article (10.1186/s12263-019-0648-4) contains supplementary material, which is available to authorized users. BioMed Central 2019-08-14 /pmc/articles/PMC6694598/ /pubmed/31428206 http://dx.doi.org/10.1186/s12263-019-0648-4 Text en © The Author(s) 2019 Open AccessThis article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated. |
spellingShingle | Review Xi, Muyao Dragsted, Lars O. Biomarkers of seaweed intake |
title | Biomarkers of seaweed intake |
title_full | Biomarkers of seaweed intake |
title_fullStr | Biomarkers of seaweed intake |
title_full_unstemmed | Biomarkers of seaweed intake |
title_short | Biomarkers of seaweed intake |
title_sort | biomarkers of seaweed intake |
topic | Review |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6694598/ https://www.ncbi.nlm.nih.gov/pubmed/31428206 http://dx.doi.org/10.1186/s12263-019-0648-4 |
work_keys_str_mv | AT ximuyao biomarkersofseaweedintake AT dragstedlarso biomarkersofseaweedintake |