Marine Antioxidants

Marine Antioxidants: Preparations, Syntheses, and Applications provides the most updated and comprehensive knowledge on utilizing marine-derived substances for cosmeceutical, pharmaceutical and nutraceutical developments. The book delivers the isolation procedures and biological activity of marine-derived antioxidant substances as discussed by international experts on antioxidant material from actinobacteria, crustaceans, diatoms, fish, microalgae, microbes, and mangrove-associated marine organisms and seagrasses. In addition, the book details marine-derived bioactive antioxidants substances in the form of proteins, peptides, polysaccharides and lipids. Finally, the book provides the latest information on the mechanistic pathways of antioxidant substances with various diseases and nutritional perspectives. This is an essential resource for marine biotechnologists and marine biologists who want to better understand isolation procedures and antioxidant applications. Researchers interested in pharmaceutical nutrients, polymer science, and cosmeceuticals industries scientists, as well as students and academics, will also benefit from this book. Explores under-utilized marine products for commercial applications Offers isolated information and biological applications of each identified marine antioxidant Discusses the latest approaches to treatments of diseases, such as diabetes, arthritis, and cancer using marine resources

This book entitled Marine Algal Antioxidants, as a special issue of the Antioxidants journal, encloses eleven scientific articles with a preface written by the two editors, Christophe Brunet and Clementina Sansone. Marine Algal Antioxidants book reports advances of the research on marine photosynthetic organisms for the growth of biotechnological pipelines aimed to enhance antioxidant molecules production by algae. More than twenty scientists share the results of their research and highlight the relevance of algae for developing marine biotechnology products to flourish the requirements of nutraceuticals or cosmeceuticals in the defense of human health. Multidisciplinarity of the scientific approaches presented in this book - such as physiological, molecular, chemistry, technical or technological methodologies - lays the foundation for harmonizing the links between them towards the unique goal of the improvement of marine algal factory processes.

Antioxidants and Functional Components in Aquatic Foodscompiles for the first time the past and present research done onpro and antioxidants in aquatic animals. The book addresses an areaof extreme importance for aquatic foods, since lipid oxidationleads to such a large number of quality problems. Many of theseproblems are also seen in other muscle based foods, but areexaggerated in aquatic foods, so the book’s contents will beof great use and interest to other fields. Written by topresearchers in the field, the book offers not only generaloverviews of lipid oxidation in aquatic foods and aquatic food proand antioxidant systems, but also covers specifics and gives thelatest information on the key pro and anti-oxidants derived fromaquatic foods as well as some of the most recent and innovativemeans to control lipid oxidations in aquatic foods and food systemswith fish oils. Coverage includes the latest research on theeffects aquatic foods have on oxidative stress in the human body,an area of great interest recently. Additionally, a chapter isdevoted to the latest techniques to measure antioxidative potentialof aquatic foods, an area still in development and one veryimportant to the antioxidant research community. Antioxidants and Functional Components in Aquatic Foodswill be of great interest to the food science, medical, biochemicaland pharmaceutical fields for professionals who deal with aquaticfood products, muscle foods products (beef, pork, poultry etc),lipid oxidation, and pro-oxidant and antioxidant systems.

Despite declining stocks, a major portion of the harvest of fish and marine invertebrates is discarded or used for the production of low value fish meal and fish oil. Marine by-products, though, contain valuable protein and lipid fractions as well as vitamins, minerals and other bioactive compounds which are beneficial to human health. Devising strategies for the full utilization of the catch and processing of discards for production of novel products is therefore a matter of importance for both the fishing industry and food processors. Maximising the value of marine by-products provides a complete review of the characterisation, recovery, processing and applications of marine-by products. Part one summarises the physical and chemical properties of marine proteins and lipids and assesses methods for their extraction and recovery. Part two examines the various applications of by-products in the food industry, including health-promoting ingredients such as marine oils and calcium, as well as enzymes, antioxidants, flavourings and pigments. The final part of the book discusses the utilization of marine by-products in diverse areas such as agriculture, medicine and energy production. With its distinguished editor and international team of authors, Maximising the value of marine by-products is an invaluable reference for all those involved in the valorisation of seafood by-products. Learn how to devise strategies for the full utilisation of the catch Understand the importance of marine by-products to human health Explores the use of marine by-products in diverse areas such as agriculture, medicine and energy production

Marine Cosmeceuticals: Trends and Prospects is a consolidated overview of the marine environment as a productive source of novel cosmeceuticals. It accumulates the latest research in this field from around the globe, highlighting the potential of marine micro and macro flora and fauna as effective agents for the development of novel cosmeceuticals.

There is a great deal of consumer interest in natural bioactive substances due to their health benefits. Offering the potential to provide valuable nutraceuticals and functional food ingredients, marine-derived compounds are an abundant source of nutritionally and pharmacologically active agents, with both chemical diversity and complexity. Functional ingredients derived from marine algae, invertebrates, vertebrates, and microorganisms can help fill the need for novel bioactives to treat chronic conditions such as cancer, microbial infections, and inflammatory processes. With contributions from an international group of experts, Marine Nutraceuticals: Prospects and Perspectives provides a comprehensive account of marine-derived nutraceuticals and their potential health benefits. These include antioxidant, anticancer, antiviral, anticoagulant, antidiabetic, antiallergic, anti-inflammatory, antihypertensive, antibacterial, and radioprotective properties. The book focuses on various types of marine-derived compounds—such as secondary metabolites like phlorotannins and fucoxanthin, carotenoid pigments, chito-oligosaccharide derivatives from chitin and chitosan, bioactive peptides, and polysaccharides—presenting an overview of their nutraceutical activities. Chapters address neuroprotecive properties of seaweeds, bioactive compounds in abalone, marine products and autoimmune disease, chitosan for weight management, anticancer actions of omega-3 fatty acids, chitosan in dentistry, and much more. The book discusses the sources, isolation and purification, chemistry, functional interactions, applications, and industrial perspectives of marine-derived nutraceuticals. The inaugural book in the new CRC Press series, Nutraceuticals: Basic Research/Clinical Applications, it provides a state-of-the-art reference for all readers interested in this growing field—a rich source for new compounds with promising uses in the nutraceutical, medicinal, and functional food industries.

There is a great deal of consumer interest in natural bioactive substances due to their health benefits. Offering the potential to provide valuable nutraceuticals and functional food ingredients, marine-derived compounds are an abundant source of nutritionally and pharmacologically active agents, with both chemical diversity and complexity. Functio

Part of the IFT Press series, this book reviews the myriadpublished information on bioactive components derived from marinefoods, enabling researchers and product developers to selectappropriate functional ingredients for new products. Chapters cover foods and food ingredients from both animal andplant marine sources, focusing on those which demonstratebiological properties and whose constituent compounds have beenisolated and identified as potentially active. This book furtheraddresses the biological activities of PUFAs (Polyunsaturated fattyacids), oils, phospholipids, proteins and peptides, fibres,carbohydrates, chitosans, vitamins and minerals, fucoxantin,polyphenols, phytosterols, taurine, amongst others. Thesecomponents, found in a variety of marine-derived foods, have beendemonstrated to have preventative properties with regard tohypertension, oxidative stress, inflammation, cardiovasculardiseases, cancer and other human diseases. Extraction methods and analysis techniques are also addressed.Intended for food scientists, food technologists and food engineersin academia, industry and government, this book reviews thesubstantial quantity of current research in this fast-moving andcommercially valuable sector of food and nutrition science.