Brown Algae Carbohydrates: Structures, Pharmaceutical Properties, and Research Challenges

Yanping Li, Yuting Zheng, Ye Zhang, Yuanyuan Yang, Peiyao Wang, Balázs Imre, Ann C. Y. Wong, Yves S. Y. Hsieh, Damao Wang

Research output: Contribution to journalArticlepeer-review

Abstract

Brown algae (Phaeophyceae) have been consumed by humans for hundreds of years. Current studies have shown that brown algae are rich sources of bioactive compounds with excellent nutritional value, and are considered functional foods with health benefits. Polysaccharides are the main constituents of brown algae; their diverse structures allow many unique physical and chemical properties that help to moderate a wide range of biological activities, including immunomodulation, antibacterial, antioxidant, prebiotic, antihypertensive, antidiabetic, antitumor, and anticoagulant activities. In this review, we focus on the major polysaccharide components in brown algae: the alginate, laminarin, and fucoidan. We explore how their structure leads to their health benefits, and their application prospects in functional foods and pharmaceuticals. Finally, we summarize the latest developments in applied research on brown algae polysaccharides.
Original languageEnglish
JournalMarine Drugs
Volume19
Issue number11
DOIs
Publication statusPublished - Oct 2021

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