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Antioxidant Activity of Marine Algal Polyphenolic Compounds: A Mechanistic Approach

Journal of Medicinal Food 2016년 19권 7호 p.615 ~ 628
Fernando I. P. Shanura, 김미숙, 손광태, 정윤화, 전유진,
소속 상세정보
 ( Fernando I. P. Shanura ) - Jeju National University Department of Marine Life Science
김미숙 ( Kim Mi-sook ) - Dankook University Department of Food Science and Nutrition
손광태 ( Son Kwang-Tae ) - National Institute of Fisheries Science Food Safety and Processing Research Division
정윤화 ( Jeong Yoon-Hwa ) - Dankook University Department of Food Science and Nutrition
전유진 ( Jeon You-Jin ) - Jeju National University Department of Marine Life Science

Abstract


Polyphenolic compounds isolated from marine algae exhibit a broad spectrum of beneficial biological properties, including antioxidant, anticancer, antimicrobial, anti-inflammatory, and antidiabetic activities, along with several other bioactivities centered on their antioxidant properties. Consequently, polyphenolic compounds are increasingly being investigated for their potential use in food, cosmetic, and pharmaceutical applications. The antioxidant activities of these compounds have been explored widely through experimental studies. Nonetheless, a theoretical understanding of the structural and electronic properties could broaden research perspectives, leading to the identification and synthesis of efficient structural analogs with prophylactic uses. This review briefly summarizes the current state of knowledge regarding antioxidant polyphenolic compounds in marine algae with an attempt to describe the structure?activity relationship.

키워드

flavonoids; halogenated phenolic compounds; phenolic acids; phlorotannins; radical scavenging mechanism; seaweed; ROS

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