Marine Phenolic Compounds: Science and Engineering

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Marine Phenolic Compounds: Science and Engineering
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Contents
Contributors
Foreword
Preface
Section 1: Chemical characterization and classification
Chapter 1: Clean and green analytical techniques
1. Introduction
2. Sample preparation
2.1. Sample pre-treatment
2.2. Extract obtention
2.3. Isolation of compounds from extracts
3. Chromatographic separation approaches: Instrumental methods
4. Advanced mass spectrometry
4.1. Ionization source
4.2. Analyzer
4.2.1. Quadrupole
4.2.2. Ion trap
4.2.3. Time of flight
4.2.4. FT-ICR
4.2.5. Orbitrap
4.2.6. Tandem mass analyzers
4.3. Detector
5. Nuclear magnetic resonance approaches
6. Conclusions
References
Chapter 2: Marine phenolic compounds: Sources, commercial value, and biological activities
1. Introduction
2. Sources of marine phenolic compounds
2.1. Macroalgae
2.2. Phytoplankton
3. Marine phenolics of interest
4. Commercial value of marine phenolics
5. Biological activities and applications
5.1. Biological activities and applications against non-communicable diseases
5.1.1. Antidiabetic and antiobesity
5.1.2. Cardioprotective
5.2. Antimicrobial and antiviral activity
5.3. Other biological activities
5.3.1. Antioxidant
5.3.2. Anti-inflammatory
5.3.3. Neuroprotective
5.3.4. Antiallergic
5.3.5. Photoprotective
5.3.6. Antiaging
6. Conclusions
Acknowledgments
References
Further reading
Chapter 3: Marine natural bromophenols: Sources, structures, main bioactivities, and toxicity
1. Introduction
2. Sources, structures, bioactivities, and toxicity of BPs
2.1. Anticancer activity
2.2. Antidiabetic and anti-obesity activity
2.3. Antioxidant activity
2.4. Antimicrobial activity
2.5. Anti-inflammatory activity
2.6. Anti-neurodegenerative disease activity
2.7. Enzyme inhibitory activity
2.8. Possible toxicological effects of BPs
3. Conclusions
Acknowledgment
References
Section 2: Extraction and purification
Chapter 4: Marine phenolics: Extractions at low pressure
1. Introduction
2. Phenolic classes
2.1. Phenolic acids
2.2. Phlorotannins
2.3. Bromophenols
2.4. Flavonoids
2.5. Phenolic terpenoids
2.6. Mycosporine-like aminoacids (MAA)
3. Phenolic compounds extraction methods
3.1. Pre-treatment
3.2. Extraction methods
3.2.1. Classical methods
3.2.2. Modern extraction methods
Ultrasound-assisted extraction (UAE)
Microwave assisted extraction (MAE)
Enzyme-assisted extraction (EAE)
3.2.3. Green solvent extraction
Subcritical water extraction (SWE)
Ionic liquids
3.2.4. Other techniques
3.3. Extraction problems and future developments
4. Purification, quantification, and characterization
5. Conclusions
Acknowledgments
References
Further reading
Chapter 5: Extraction of marine phenolics using compressed fluids
1. Introduction
2. Supercritical fluid extraction (SFE)
2.1. Theoretical and practical fundamentals of SFE
2.2. Phenolic compounds extraction using SFE
2.2.1. Macroalgae
2.2.2. Microalgae
3. Gas expanded liquid extraction (GXLs)
3.1. Theoretical and practical fundaments of GXLs
3.2. Phenolic compounds extraction using GXLs
4. Pressurized liquid extraction (PLE)
4.1. Theoretical and practical fundamentals of PLE
4.2. Phenolic compounds extraction using PLE
4.2.1. Macroalgae
4.2.2. Microalgae
5. Biorefinery based on the use of compressed fluids
5.1. Marine biorefineries
5.1.1. Macroalgae
5.1.2. Microalgae
6. Conclusions
Acknowledgments
References
Chapter 6: Purification and fractionation of crude seaweed extracts by adsorption-desorption processes
1. Introduction
2. Resin purification (RP): Description and applications in seaweed extracts
3. Adsorption preparative liquid chromatography (APLC): Description and applications to seaweed extracts
4. Design, operating, and response variables of RP and APLC processes
4.1. Design and operating variables
4.2. Response variables
5. Adsorption-desorption mechanism
5.1. Preliminary assays in batch systems
5.2. Preliminary assays in column systems
6. Mathematical modeling of APLC: An option for optimal design
7. Conclusion and perspectives
References
Section 3: Bioavailability and bioactivity
Chapter 7: Interactions with other macromolecules
1. Phlorotannin-polysaccharide interactions
2. Phlorotannin-protein interactions
2.1. Noncovalent interactions
2.2. Covalent interactions
3. Comparison between terrestrial and marine tannin interactions with macromolecules
3.1. Mechanism of interactions
3.2. Influence of tannin structure
3.3. Influence of protein structure
3.4. Influence of polysaccharide structure
4. Conclusions
References
Chapter 8: Recent advances in the encapsulation of marine phenolic compounds
1. Introduction
2. Encapsulation techniques
2.1. Chemical encapsulation
2.1.1. Complexation
2.2. Lipid-based structured delivery vehicles: Liposomes
2.3. Physical encapsulation
2.3.1. Drying
2.3.2. Spray-drying
2.3.3. Freeze-dried liposomes
3. Applications of encapsulated microalgae-derived products
3.1. Functional foods
3.1.1. Biomass capsules as functional food ingredients
3.1.2. Encapsulated microalgae extract as functional food ingredients
3.2. Cosmetics
4. Conclusions
References
Chapter 9: Bioaccesibility and bioavailability of marine polyphenols
1. Introduction
2. Algae marine polyphenols: Source and their occurrence
3. Gastrointestinal stability of marine polyphenols: In vitro approaches
4. Bioavailability of marine polyphenols in humans
5. Metabolism and metabolic processes
6. Factors affecting marine polyphenol bioavailability: Influence of the food matrix, dose, and interindividual differences
6.1. Food matrix
6.2. Dose
6.3. Interindividual differences
7. Biomarkers of marine phenolic intake
Acknowledgments
References
Chapter 10: Antioxidant capacity of seaweeds: In vitro and in vivo assessment
1. Antioxidant capacity as a relevant health parameter
2. Antioxidant capacity techniques
3. Current evidence on the antioxidant capacity of seaweeds
3.1. Direct antioxidant capacity measurement
3.2. Antioxidant capacity in cell cultures
3.3. Antioxidant capacity in animal models
3.4. Antioxidant capacity in clinical studies
4. Other effects of seaweeds in oxidative stress modulation
5. Perspectives
References
Chapter 11: Gut microbiota and marine phenolics
1. Introduction
2. Structural classification of marine polyphenols
2.1. Phlorotannins
2.2. Bromophenols
2.3. Simple phenolic acids
2.4. Flavonoids
3. Properties and activities of phenolics
3.1. Antioxidant activity
3.2. Anti-inflammatory activity
3.3. Anti-diabetic properties
3.4. Antibacterial activity
4. Digestion and metabolism of polyphenols
5. Gut microbiota
5.1. Nutrient absorption and metabolites synthesis
5.2. Protection against pathogens and mucosal gut barrier
5.3. Normal microbiota composition and dysbiosis
5.4. Disease and gut microbiota composition
6. Metabolization of marine phenolics by the gut microbiota
7. Prebiotic role of seaweed compounds
8. Conclusions
References
Chapter 12: Marine phenolics: Classes, antibacterial properties, and applications
1. Phenolics and marine resources
2. Marine phenolics
2.1. Classes and sources
2.1.1. Macroalgae
Phenolic acids
Flavonoids
Bromophenols
Phlorotannins
2.1.2. Microalgae
2.2. Antibacterial properties
2.3. Industrial applications and future perspectives
Acknowledgments
References
Section 4: Health and diseases prevention
Chapter 13: Impact of phlorotannins on cardiovascular diseases
1. Introduction
2. Phlorotannins
3. Underlying pathologies with impact on CVDs
4. Evidence of protective effects of phlorotannins on CVDs
4.1. Dyslipidemia
5. Endothelial function
6. Conclusions
Acknowledgments
References
Chapter 14: Immune system: Inflammatory response
1. Introduction
2. Arterial hypertension (HTN) and inflammation
3. Biotic drivers of inflammation
4. Therapeutic alternatives for the treatment of the inflammatory process
5. Phenolic compounds present in marine algae and their anti-inflammatory effect
6. Phlorotannins and therapeutic effect against oxidation
7. Phlorotannins and their therapeutic effect against aging and neuroprotection
8. Phenolic compounds in seaweed and its antihypertensive effect
9. Phlorotannins trends
10. Conclusion
References
Chapter 15: Effects of marine phenolics on diabetes, obesity, and metabolic syndrome
1. Introduction
2. Pathophysiology of diabetes
3. Antidiabetic effects of marine phenols
3.1. Effect of marine phenolics on postprandial glycemia and glucose levels
3.2. Effect of marine phenolics on β-cell function
3.3. Effects of marine phenolics on insulin sensitivity
3.4. Effect of marine phenolics on gut microbiota in diabetes
4. Pathophysiology of obesity
5. Antiobesity effects of marine phenols
5.1. Effect of marine phenolics on lipid levels
5.2. Effect of marine phenolics on adipogenesis
5.3. Effect of marine phenolics on the ``browning´´ of the adipose tissue
5.4. Effect of marine phenolics on inflammation, oxidative stress, and GM
6. Pathophysiology of the metabolic syndrome
7. Effects of marine phenols on metabolic syndrome
8. Conclusions
Acknowledgments
References
Chapter 16: Neurodegenerative diseases
1. Introduction
2. Alzheimer's disease
3. Parkinson's disease
4. Perspectives
References
Chapter 17: Applications of seaweed polyphenols in food
1. Introduction
2. Incorporating polyphenols in food
2.1. Algae-based snack
2.2. Meat products
2.3. Starchy food
3. Relevance of sensorial properties and food neophobia
3.1. Sensorial properties
3.2. Food neophobia and algae-based foodstuff development
4. A comprehensive approach to a sustainable industry
5. Conclusions
Acknowledgments
References
Index
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