Characterization of Antioxidant Potential of Seaweed Extracts for Enrichment of Convenience Food.

ABSTRACT: In recent years, there has been a growing interest in natural antioxidants as replacements of synthetic compounds because of increased safety concerns and worldwide trend toward the usage of natural additives in foods. One of the richest sources of natural antioxidants, nowadays largely studied for their potential to decrease the risk of diseases and to improve oxidative stability of food products, are edible brown seaweeds. Nevertheless, their antioxidant mechanisms are slightly evaluated and discussed. The aims of this study were to suggest possible mechanism(s) of Fucus vesiculosus antioxidant action and to assess its bioactivity during the production of enriched rye snacks. Chemical and cell-based assays indicate that the efficient preventive antioxidant action of Fucus vesiculosus ext

SUBMITTER: Corsetto PA 

PROVIDER: S-EPMC7139466 | biostudies-literature | 2020 Mar

REPOSITORIES: biostudies-literature