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- 저자 : Juana Benedí (검색결과 2 건)
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Characteristics and Nutritional and Cardiovascular-Health Properties of Seaweeds
Aránzazu Bocanegra,Sara Bastida,Juana Benedí,Sofía Ródenas,Francisco J. Sánchez-Muniz 한국식품영양과학회 2009 Journal of medicinal food Vol.12 No.2
While marine algae have traditionally formed part of the Oriental diet, their major use in Western countries has been in the phytocolloid industry. Only a few coastal communities outside Asia have customarily used seaweeds as components of special dishes. Of late, however, seaweeds have gained importance as foodstuffs in Western countries and most recently as components of functional foods because of their high dietary fiber, mineral, vitamin, and phytochemical content, low energy levels, and high concentrations of certain polyunsaturated fatty acids. The present paper reviews the available data for some of the components of the major edible algae and studies several factors that can affect their physiochemical properties (e.g., hydration, water and oil-holding capacity, fermentability, binding capacity, etc.) and, in turn, their nutritional importance. The effects of marine alga consumption on growth and body weight, mineral availability, lipid metabolism, blood pressure, and antioxidant properties are reviewed, together with preliminary data on the effects of some functional foods containing seaweeds on lipid metabolism and gene expression of enzymes engaged in antioxidant protection. This review concludes with some remarks regarding the danger of the improper use of seaweeds in herbal medications. In addition, as the properties of algae are highly dependent on their individual composition, any generalization regarding these properties may be considered misleading and scientifically inappropriate.
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Adriana R. Schultz Moreira,Raúl Olivero-David,Miguel Vázquez-Velasco,Laura González-Torres,Juana Benedí,Sara Bastida,Francisco J. Sánchez-Muniz 한국식품영양과학회 2014 Journal of medicinal food Vol.17 No.8
There is a general assumption that seaweeds are hypocholesterolemics and antioxidants. However, controversial results suggest specific properties for each individual alga. This study aims to assess the effect of including Sea Spaghetti alga (S) in a restructured-pork (RP) diet, both enriched and not enriched with dietary cholesterol, on arylesterase (AE) activity and lipoprotein concentration and composition of Wistar rats. Four groups of 10 growing male Wistar rats were each fed a mix of 85% AIN-93M diet and 15% freeze-dried RP for 5 weeks. The control group (C) consumed control RP-C; the S group consumed RP-S with 5% seaweeds; the Chol-C group consumed the C diet but enriched with cholesterol (2.43%) and cholic acid (0.49%); the Chol-S group consumed the S diet but enriched with cholesterol and cholic acid. AE activity was five times higher (P < .01) in S compared with C rats, but three times lower in Chol-S compared with Chol-C rats (P < .01). The Chol-C diet induced hypercholesterolemia but reduced triglycerides (TG), giving rise to the presence of very low-density lipoprotein (VLDL) that was enriched in cholesterol. The Chol-S diet partially blocked (P < .001) the hypercholesterolemic induction of the Chol-C diet, and reduced TG levels (P < .05) with respect to S rats. The cholesterol supplementation increased total cholesterol, VLDL-cholesterol, and intermediate-density lipoprotein + LDL-cholesterol (IDL + LDL)-cholesterol (P < .001) in Chol-C rats, but the effect was lower in the Chol-S diet. In conclusion, RP-S increases the antioxidant capacity within a noncholesterol enriched diet while improving the lipoprotein profile within a cholesterol-enriched diet.
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