Driven by a general demand for clean labels on food and cosmetic products, these industries are currently searching for efficient natural antioxidants to replace synthetic antioxidants. Seaweed contains several compounds with antioxidative properties (phlorotannins, pigments, tocopherols, and polysaccharides). It is possible to extract these compounds via different extraction techniques, which are discussed in this review. Among the abovementioned compounds, phlorotannins are probably the most important in terms of the antioxidative potential of seaweed extracts. We review how the different antioxidative compounds can be characterized. We discuss the current knowledge of the relationship between phlorotannin's structure and antioxidant properties in in vitro studies as well as in food systems. Concerning food systems, most studies on the antioxidative effect of seaweed extracts have been performed with extracts prepared from Fucus vesiculosus, despite the fact that this species is less available than other species, such as Ascophyllum nodosum, which also has high phlorotannin content.

中文翻译：

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海藻中新型抗氧化剂的来源，提取，表征和应用。

在食品和化妆品上对清洁标签的普遍需求的推动下，这些行业目前正在寻找有效的天然抗氧化剂来代替合成抗氧化剂。海藻中含有几种具有抗氧化特性的化合物（菊酯，色素，生育酚和多糖）。可以通过不同的提取技术来提取这些化合物，这在本综述中将进行讨论。在上述化合物中，就海藻提取物的抗氧化潜力而言，邻苯二酚可能是最重要的。我们回顾了如何表征不同的抗氧化化合物。我们讨论了在体外研究以及在食物系统中，邻苯二酚单宁的结构与抗氧化性能之间关系的最新知识。关于食物系统