Designing sustainable antioxidant and anti-inflammatory ingredients from seaweeds for functional gummies

Atlantic wakame (AW) and sea lettuce (SL) are edible seaweeds commonly produced in Asia and Europe, typically consumed as fresh or dried biomass. Because of the short shelf life, developing new post-harvest treatments, such as the extraction of bioactive compounds, is essential for establishing reli...

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Autors principals:	Bruno Toribio de Lima Xavier, Marcelo Franchin, Nima Mohammadi, Carolina Girotto Pressete, Lusânia Maria Greggi Antunes, Yandong Xu, Kai Wang, Jason Bennett, Daniel Granato
Format:	Artigo
Idioma:	Inglês
Publicat:	Elsevier 2024-12-01
Col·lecció:	Future Foods
Matèries:	Alaria esculenta Human macrophages Functional food ingredients Ulva lactuca Reactive oxygen species Cell-based assays
Accés en línia:	http://www.sciencedirect.com/science/article/pii/S2666833524001783
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