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Marine Functional Foods

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Book cover Springer Handbook of Marine Biotechnology

Part of the book series: Springer Handbooks ((SHB))

Abstract

In line with consumer awareness that a relationship between diet, health, and disease prevention exists, the research and development of new functional foods have been the target of many studies over the last years. The increasing ageing of populations, the decrease in quality of life due to stress, the high incidence of so-called modern diseases (cardiovascular disease, obesity, cancer, diabetes, and allergies) represent the driving forces in the quest for different foods and diets to promote healthy active ageing, improve well-being, and counteract the incidence of many diseases. The marine environment provides a huge source of many healthy foods, including seaweeds, which is an example of a marine product that has been part of the diet in several countries around the world. Additionally, marine specimens are also sources of a plethora of chemicals, many of them with biological properties and, therefore, called bioactive compounds. These chemicals can be extracted and incorporated in several food matrices leading to new potential functional foods. This chapter is a review summarizing those marine organisms with healthy properties that are consumed all over the world, as well as the potential of using marine organisms as sources of food ingredients towards applications in new functional foods. Recent findings on functional foods based on marine-derived ingredients are described and discussed.

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Abbreviations

ACE:

angiotensin-converting enzyme

ALA:

α-linolenic acid

ARA:

arachidonic acid

COS:

chitosan chito-oligosaccharide

DHA:

docosahexaenoic acid

EPA:

eicosapentaenoic acid

EU:

European Union

FAO:

Food and Agriculture Organization

FA:

fatty acid

GABA:

γ-amino-butyric acid

HIV:

human immunodeficiency virus

LDL:

low-density lipid

MW:

molecular weight

PUFA:

polyunsaturated fatty acid

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  1. Department of Chemistry, University of Aveiro, 3810-193, Aveiro, Portugal

    Ana C. Freitas, Dina Rodrigues & Armando C. Duarte

  2. Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr. António Bernardino de Almeida, 4200-072, Porto, Portugal

    Ana P. Carvalho

  3. Instituto Piaget, Estrada do Alto do Gaio, Galifonge, 3515-776, Lordosa, Viseu, Portugal

    Teresa Panteleitchouk

  4. CBQF – Centro de Biotecnologia e Química Fina, Universidade Católica Portuguesa, Rua Dr. António Bernardino de Almeida, 4200-072, Porto, Portugal

    Ana M. Gomes

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    Se-Kwon Kim Prof.

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Freitas, A.C. et al. (2015). Marine Functional Foods. In: Kim, SK. (eds) Springer Handbook of Marine Biotechnology. Springer Handbooks. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-53971-8_42

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