Nutritional and Health Benefits of the Brown Seaweed Himanthalia elongata

• Published in: Plant foods for human nutrition (Dordrecht) Vol. 78; no. 2; pp. 233 - 242
• Main Authors: Ilyas, Zahra, Ali Redha, Ali, Wu, Yuan Seng, Ozeer, Fathima Zahraa, Aluko, Rotimi E.
• Format: Journal Article
• Language: English
• Published: New York Springer US 01-06-2023; Springer Nature B.V
• Subjects: Algae; Amino acids; Animals; Antioxidants; Antioxidants - chemistry; Antioxidants - pharmacology; Bioactive compounds; Biological activity; Carotenoids; Cattle; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Comparative studies; Dietary fiber; Ecology; Elongation; Fatty acids; Flavonoids; Food; Food industry; Food Science; Formulations; Fucoxanthin; Himanthalia elongata; Hydroxycinnamic acid; Meat; Neuroprotection; Nutrition; p-Hydroxybenzoic acid; Phaeophyceae - chemistry; Phenolic compounds; Phenols; Plant Physiology; Polyphenols; Polyphenols - pharmacology; Potassium; Review; Seaweed - chemistry; Seaweeds; Trace elements (nutrients); Vitamins; Seaweed; Brown algae; Marine phytochemicals; Food ingredient; Bioactives; Nutraceuticals; Himanthalia elongata
• ISSN: 0921-9668; 1573-9104
• DOI: 10.1007/s11130-023-01056-8

Himanthalia elongata
is a brown seaweed containing several nutritional compounds and bioactive substances including antioxidants, dietary fibre, vitamins, fatty acids, amino acids, and macro- and trace- elements. A variety of bioactive compounds including phlorotannins, flavonoids, dietary fucoxanthin, hydroxybenzoic acid, hydroxycinnamic acid, polyphenols and carotenoids are also present in this seaweed. Multiple comparative studies were carried out between different seaweed species, wherein
H. elongata
was determined to exhibit high antioxidant capacity, total phenolic content, fucose content and potassium concentrations compared to other species.
H. elongata
extracts have also shown promising anti-hyperglycaemic and neuroprotective activities.
H. elongata
is being studied for its potential industrial food applications. In new meat product formulations, it lowered sodium content, improved phytochemical and fiber content in beef patties, improved properties of meat gel/emulsion systems, firmer and tougher with improved water and fat binding properties. This narrative review provides a comprehensive overview of the nutritional composition, bioactive properties, and food applications of
H. elongata
.