Unveiling the potential of macroalgae Porphyra sp. (nori) in food, pharmaceutics and health sector

IF 3.4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Food Science Pub Date : 2025-03-20 DOI:10.1111/1750-3841.70110

Rajdeep Kaur, Deepika Kaushik, Vikas Bansal, Avinash Sharma, Mukul Kumar

{"title":"Unveiling the potential of macroalgae Porphyra sp. (nori) in food, pharmaceutics and health sector","authors":"Rajdeep Kaur, Deepika Kaushik, Vikas Bansal, Avinash Sharma, Mukul Kumar","doi":"10.1111/1750-3841.70110","DOIUrl":null,"url":null,"abstract":"Porphyra sp. (nori), a species of red seaweed, has garnered attention for its rich nutritional profile and diverse bioactive compounds. This review synthesizes current research on Porphyra nori, focusing on its composition, bioactive components, health benefits, and potential applications in functional foods and therapeutics. Key bioactives identified include polysaccharides, peptides, phenolics, and vitamins, each contributing to antioxidant, anti-inflammatory, and anticancer properties and also modulating the immune responses, supporting cardiovascular health, and influencing metabolic pathways. Furthermore, it serves as a valuable source of vitamin B12 and plays a crucial function in the synthesis of DNA, the generation of red blood cells, and the cognitive development of the neurological system. It reduces dependence on animal-derived sources for vitamin B12, whereas innovations in cultivation and processing methods significantly improve its absorption and market potential. Future research directions include elucidating molecular mechanisms, optimizing extraction methods, and exploring synergistic effects with other foods or pharmaceuticals. Porphyra nori emerges as a promising source of bioactive compounds, poised to contribute to personalized nutrition and preventive healthcare strategies.","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 3","pages":""},"PeriodicalIF":3.4000,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70110","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Science","FirstCategoryId":"97","ListUrlMain":"https://ift.onlinelibrary.wiley.com/doi/10.1111/1750-3841.70110","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

Porphyra sp. (nori), a species of red seaweed, has garnered attention for its rich nutritional profile and diverse bioactive compounds. This review synthesizes current research on Porphyra nori, focusing on its composition, bioactive components, health benefits, and potential applications in functional foods and therapeutics. Key bioactives identified include polysaccharides, peptides, phenolics, and vitamins, each contributing to antioxidant, anti-inflammatory, and anticancer properties and also modulating the immune responses, supporting cardiovascular health, and influencing metabolic pathways. Furthermore, it serves as a valuable source of vitamin B12 and plays a crucial function in the synthesis of DNA, the generation of red blood cells, and the cognitive development of the neurological system. It reduces dependence on animal-derived sources for vitamin B12, whereas innovations in cultivation and processing methods significantly improve its absorption and market potential. Future research directions include elucidating molecular mechanisms, optimizing extraction methods, and exploring synergistic effects with other foods or pharmaceuticals. Porphyra nori emerges as a promising source of bioactive compounds, poised to contribute to personalized nutrition and preventive healthcare strategies.

Abstract Image

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

大藻卟啉sp.（紫菜）在食品、制药和卫生领域的潜力。

紫菜（Porphyra sp. (nori)）是一种红海藻，因其丰富的营养成分和多种生物活性化合物而受到人们的关注。本文综述了紫菜的组成、生物活性成分、健康益处以及在功能食品和治疗中的潜在应用等方面的研究进展。确定的主要生物活性物质包括多糖、多肽、酚类物质和维生素，每一种都有助于抗氧化、抗炎和抗癌特性，还可以调节免疫反应，支持心血管健康，并影响代谢途径。此外，它是维生素B12的重要来源，在DNA的合成、红细胞的生成和神经系统的认知发展中起着至关重要的作用。它减少了对动物来源维生素B12的依赖，而栽培和加工方法的创新显著提高了其吸收率和市场潜力。未来的研究方向包括阐明其分子机制，优化提取方法，探索与其他食品或药物的协同作用。紫菜作为一种有前途的生物活性化合物来源，有望为个性化营养和预防性保健战略做出贡献。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文去求助

来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.