Heart health peptides from macroalgae and their potential use in functional foods.

Fitzgerald, C., Gallagher, E., Tasdemir, D. and Hayes, M. (2011) Heart health peptides from macroalgae and their potential use in functional foods. Journal of Agricultural and Food Chemistry, 59 (13). pp. 6829-6836. 10.1021/jf201114d.

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DOI: 10.1021/jf201114d


Macroalgae have for centuries been consumed whole among the East Asian populations of China, Korea, and Japan. Due to the environment in which they grow, macroalgae produce unique and interesting biologically active compounds. Protein can account for up to 47% of the dry weight of macroalgae depending on species and time of cultivation and harvest. Peptides derived from marcoalgae are proven to have hypotensive effects in the human circulatory system. Hypertension is one of the major, yet controllable, risk factors in cardiovascular disease (CVD). CVD is the main cause of death in Europe, accounting for over 4.3 million deaths each year. In the United States it affects one in three individuals. Hypotensive peptides derived from marine and other sources have already been incorporated into functional foods such as beverages and soups. The purpose of this review is to highlight the potential of heart health peptides from macroalgae and to discuss the feasibility of expanding the variety of foods these peptides may be used in.

Item Type:Article
Uncontrolled Keywords:bioactive peptides; cardiovascular health; functional foods; hypertension; macroalgae
Departments, units and centres:Department of Pharmaceutical and Biological Chemistry > Department of Pharmaceutical and Biological Chemistry
ID Code:2952
Journal or Publication Title:Journal of Agricultural and Food Chemistry
Deposited By:Library Staff
Deposited On:09 Mar 2012 16:30
Last Modified:09 Mar 2012 16:30

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