Vida Šimat1, Nariman Elabed2, Piotr Kulawik3, Zafer Ceylan4, Ewelina Jamroz5, Hatice Yazgan6, Martina Čagalj1, Joe M Regenstein7, Fatih Özogul8. 1. University Department of Marine Studies, University of Split, Ruđera Boškovića 37, 21000 Split, Croatia. 2. Laboratory of Protein Engineering and Bioactive Molecules (LIP-MB), National Institute of Applied Sciences and Technology (INSAT), University of Carthage, Avenue de la République, BP 77-1054 Amilcar, Tunisia. 3. Department of Animal Products Technology, Faculty of Food Technology, University of Agriculture in Cracow, ul. Balicka 122, 30-149 Krakow, Poland. 4. Department of Gastronomy and Culinary Arts, Faculty of Tourism, Van Yüzüncü Yıl University, 65080 Van, Turkey. 5. Institute of Chemistry, Faculty of Food Technology, University of Agriculture in Cracow, ul. Balicka 122, 30-149 Krakow, Poland. 6. Faculty of Veterinary Medicine, Cukurova University, 01330 Adana, Turkey. 7. Department of Food Science, Cornell University, Ithaca, NY 14853-7201, USA. 8. Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, 01330 Adana, Turkey.
Abstract
The oceans have been the Earth's most valuable source of food. They have now also become a valuable and versatile source of bioactive compounds. The significance of marine organisms as a natural source of new substances that may contribute to the food sector and the overall health of humans are expanding. This review is an update on the recent studies of functional seafood compounds (chitin and chitosan, pigments from algae, fish lipids and omega-3 fatty acids, essential amino acids and bioactive proteins/peptides, polysaccharides, phenolic compounds, and minerals) focusing on their potential use as nutraceuticals and health benefits.
The oceans have been the Earth's most valuable source of food. They have now also become a pan class="Chemical">valuable and versatile source of bioactive compounds. The significance of marine organisms as a natural source of new substances that may contribute to the food sector and the overall health of humans are expanding. This review is an update on the recent studies of functional seafood compounds (chitin and chitosan, pigments from algae, fish lipids and omega-3 fatty acids, essential amino acids and bioactive proteins/peptides, polysaccharides, phenolic compounds, and minerals) focusing on their potential use as nutraceuticals and health benefits.
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