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Toxicological effects of marine seaweeds: a cautious insight for human consumption
Critical Reviews in Food Science and Nutrition ( IF 10.2 ) Pub Date : 2020-03-19 , DOI: 10.1080/10408398.2020.1738334
Maushmi S. Kumar 1 , Simran A. Sharma 1
Affiliation  

Marine environment is a rich and diverse source for many biologically active substances including functional foods and nutraceuticals. It is well exploited for useful compounds, natural products and aquaculture industry; and seaweeds is one of the major contributors in terms of both food security and healthy nutrition. They are well-known due to their enormous benefits and is consumed globally in many countries. However, there is lack of attention toward their toxicity reports which might be due toxic chemical compounds from seaweed, epiphytic bacteria or harmful algal bloom and absorbed heavy metals from seawater. The excess of these components might lead to harmful interactions with drugs and hormone levels in the human body. Due to their global consumption and to meet increasing demands, it is necessary to address their hazardous and toxic aspects. In this review, we have done extensive literature for healthy seaweeds, their nutritional composition while summarizing the toxic effects of selected seaweeds from red, brown and green group which includes- Gracilaria, Acanthophora, Caulerpa, Cladosiphon, and Laminaria sp. Spirulina, a microalgae (cyanobacteria) biomass is also included in toxicity discussion as it an important food supplement and many times shows adverse reactions and drug interactions. The identified compounds from seaweeds were concluded to be toxic to humans, though they exhibited certain beneficial effects too. They have an easy access in food chain and thus invade the higher trophic level organisms. This review will create an awareness among scientific and nonscientific community, as well as government organization to regulate edible seaweed consumption and keep them under surveillance for their beneficial and safe consumption.



中文翻译:

海洋海藻的毒理作用:对人类食用的谨慎见解

海洋环境是许多生物活性物质(包括功能性食品和保健食品)的丰富多样的来源。它被广泛用于有用的化合物,天然产物和水产养殖业;海藻是食品安全和健康营养的主要贡献者之一。它们以其巨大的利益而闻名,并在许多国家被全球消费。但是,对它们的毒性报告缺乏关注,这可能是由于海藻,附生细菌或有害藻华产生的有毒化学化合物以及海水中吸收的重金属引起的。这些成分过多可能会导致与人体中药物和激素水平的有害相互作用。由于其全球消费量,并且为了满足日益增长的需求,有必要解决其危险和有毒的方面。在这篇评论中,我们为健康的海藻及其营养成分做了广泛的文献研究,同时总结了选自红色,棕色和绿色组的精选海藻的毒性作用,其中包括:龙须Acanthophora蕨藻枝管海带。螺旋藻,微藻(蓝细菌)生物质也包括在毒性讨论中,因为它是重要的食品补充剂,并且多次显示出不良反应和药物相互作用。尽管从海藻中鉴定出的化合物也表现出一定的有益作用,但它们仍被认为对人类有毒。它们很容易进入食物链,因此可以入侵营养级别较高的生物。这项审查将在科学界和非科学界以及政府组织之间建立意识,以规范食用海藻的消费并对其有益和安全的消费进行监控。

更新日期:2020-04-20
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