Two of the most popular nutraceutical products on the market, omega-3 oil and glucosamine, were originally derived from waste products. Discarded oil from the manufacture of fishmeal became wildly popular as omega-3, a polyunsaturated fat, and the fully hydrolyzed chitosan from shrimp and crab shell, glucosamine, found wide use in joint health. Hundreds of tons of marine by-products are available annually and previous commercial success, together with an overall consumer interest in novel healthy food ingredients, are driving both research and commercialization in the area of marine nutraceuticals.
Edited by pioneers in the field, Marine Nutraceuticals and Functional Foods details information on a variety of commercially available and newly developing value-added products. Beginning with an overview of current marine nutraceuticals, the book discusses the origin of omega-3 oils, their beneficial effects on brain health, and their stabilization and delivery into functional foods. It covers the derivation and use of chitin, chitosan, and partially hydrolyzed chitosan as fat- and cholesterol absorbing agents and provides a detailed review of the health benefits and methods for the production of glucosamine. Providing an overview of the ACE-inhibitory and blood pressure reducing properties of marine proteins, it considers the functional constituents of marine algae and seaweed, including its carotenoids, and examines the cancer preventing potential of shark cartilage. The book also analyzes the use of marine microorganisms as a renewable resource and marine sources of calcium. The final chapter describes the discovery and development of a novel immunoenhancing polysaccharide complex derived from the microalgae, Chlorella.
An unparalleled single-source reference to the discovery, development, and use of value-added products from marine sources, Marine Nutraceuticals and Functional Foods provides the foundation for continuing the dramatic growth in this exciting field.
Omega-3 Oils: Sources, Applications, and Health Effects, F. Shahidi
Omega-3s and Their Impact on Brain Health, G. Young and J. Conquer
Omega-3 Fatty Acids in Treatment of Neurodegenerative Diseases through Anti-Inflammation and Neuroprotection: A Review of Studies in Animal Models, C. Song
Microencapsulation of Marine Lipids as a Vehicle for Functional Food Delivery, Y. Jin, C. Perrie, W. Zhang, C. Van Diepen, J. Curtis, and C.J. Barrow
Chitin and Chitosan, R.S. Rasmussen and M.T. Morrissey
Production of Bioactive Chitosan Oligosaccharides and Their Potential Use as Nutraceuticals, S.K. Kim, N. Rajapakse, and F. Shahidi
Glucosamine Production and Health Benefits, J.A. Kralovec and C.J. Barrow
Functional and Bioactive Peptides from Hydrolyzed Aquatic Food Proteins, H.G. Kristinsson
Marine-Derived Protein Hydrolysates, Their Biological Activities and Potential as Functional Food Ingredients: ACE-Inhibitory Peptides Derived from Bonito, H. Fujita and M. Yoshikawa
Marine Algal Constituents, Y.V. Yuan
Beneficial Health Effects of Seaweed Carotenoid, Fucoxanthin, K. Miyashita and M. Hosokawa
The Production and Health Benefits of Astaxanthin, M. Olaizola
Marine Algae and Polysaccharides with Therapeutic Applications, J.H. Fitton and J. Teas
Nutraceuticals and Functional Foods from Marine Microbes: An Introduction to a Diverse Group of Natural Products Isolated from Marine Macroalgae, Microalgae, Bacteria, Fungi, and Cyanobacteria, A.M. Burja and H. Radianingtyas
Shark Cartilage: Potential for Therapeutic Application for Cancer-Review Article, K. Sato, T. Kitahashi, C. Itho, and M. Tsutsumi
Calcium from Fish Bone and Other Marine Resources, W.K. Jung, F. Shahidi, and S.K. Kim
Immunoenhancing Preparations of Marine Origin, J.A. Kralovec and C.J. Barrow