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      Seaweed’s Bioactive Candidate Compounds to Food Industry and Global Food Security

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          Abstract

          The world population is continuously growing, so it is important to keep producing food in a sustainable way, especially in a way that is nutritious and in a sufficient quantity to overcome global needs. Seaweed grows, and can be cultivated, in seawater and generally does not compete for arable land and freshwater. Thus, the coastal areas of the planet are the most suitable for seaweed production, which can be an alternative to traditional agriculture and can thus contribute to a reduced carbon footprint. There are evolving studies that characterize seaweed’s nutritional value and policies that recognize them as food, and identify the potential benefits and negative factors that may be produced or accumulated by seaweed, which are, or can be, dangerous for human health. Seaweeds have a high nutritional value along with a low caloric input and with the presence of fibers, proteins, omega 3 and 6 unsaturated fatty acids, vitamins, and minerals. Moreover, several seaweed sub-products have interesting features to the food industry. Therefore, the focus of this review is in the performance of seaweed as a potential alternative and as a safe food source. Here described is the nutritional value and concerns relating to seaweed consumption, and also how seaweed-derived compounds are already commercially explored and available in the food industry and the usage restrictions to safeguard them as safe food additives for human consumption.

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          Polyphenols: chemistry, dietary sources, metabolism, and nutritional significance.

          Polyphenols constitute one of the most numerous and ubiquitous groups of plant metabolites and are an integral part of both human and animal diets. Ranging from simple phenolic molecules to highly polymerized compounds with molecular weights of greater than 30,000 Da, the occurrence of this complex group of substances in plant foods is extremely variable. Polyphenols traditionally have been considered antinutrients by animal nutritionists, because of the adverse effect of tannins, one type of polyphenol, on protein digestibility. However, recent interest in food phenolics has increased greatly, owing to their antioxidant capacity (free radical scavenging and metal chelating activities) and their possible beneficial implications in human health, such as in the treatment and prevention of cancer, cardiovascular disease, and other pathologies. Much of the literature refers to a single group of plant phenolics, the flavonoids. This review offers an overview of the nutritional effects of the main groups of polyphenolic compounds, including their metabolism, effects on nutrient bioavailability, and antioxidant activity, as well as a brief description of the chemistry of polyphenols and their occurrence in plant foods.
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            A decade of change in the seaweed hydrocolloids industry

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                Author and article information

                Journal
                Life (Basel)
                Life (Basel)
                life
                Life
                MDPI
                2075-1729
                06 August 2020
                August 2020
                : 10
                : 8
                : 140
                Affiliations
                [1 ]Department of Life Sciences, Marine and Environmental Sciences Centre (MARE), University of Coimbra, 3000-456 Coimbra, Portugal; adrianaleandro94@ 123456hotmail.com (A.L.); dianampacheco96@ 123456gmail.com (D.P.); jcotas@ 123456gmail.com (J.C.); jcmimar@ 123456ci.uc.pt (J.C.M.); leonel@ 123456bot.uc.pt (L.P.)
                [2 ]Department of Biology and CESAM, University of Aveiro, 3810-193 Aveiro, Portugal
                Author notes
                [* ]Correspondence: amgoncalves@ 123456uc.pt or anamartagoncalves@ 123456ua.pt ; Tel.: +351-239-240-700 (ext. 262-286)
                Author information
                https://orcid.org/0000-0002-8791-6569
                https://orcid.org/0000-0001-5509-1067
                https://orcid.org/0000-0002-5244-221X
                https://orcid.org/0000-0002-6819-0619
                https://orcid.org/0000-0002-8611-7183
                Article
                life-10-00140
                10.3390/life10080140
                7459772
                32781632
                ed68d9dd-4b98-4f26-a571-18469cc436d3
                © 2020 by the authors.

                Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license ( http://creativecommons.org/licenses/by/4.0/).

                History
                : 28 May 2020
                : 29 July 2020
                Categories
                Review

                seaweed,nutritional,human food,sub-products,food industry,benefits,concerns,safety,food quality,regulation

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