| Seaweed proteins and amino acids as nutraceuticals. | |
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MedLine Citation:
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PMID: 22054957 Owner: NLM Status: In-Data-Review |
Abstract/OtherAbstract:
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Seaweeds demonstrate original and interesting nutritional characteristics. Protein concentration ranges from 5% to 47% of dry basic. Its value depends particularly on species and the environmental conditions. Seaweed protein is a source of all amino acids, especially glycine, alanine, arginine, proline, glutamic, and aspartic acids. In algae, essential amino acids (EAAs) represent almost a half of total amino acids and their protein profile is close to the profile of egg protein. In case of non-EAAs, all three groups (green, brown, and red seaweeds) contain the similar amount. Red seaweed seems to be a good source of protein because its value reaches 47%. The issue of protein malnutrition supports the trend to find a new and cheap alternative source of protein. Algae could play an important role in the above-mentioned challenge because of relatively high content of nitrogen compounds. Algae may be used in the industry as a source of ingredients with high nutritional quality. |
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Authors:
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Monika Cerná |
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Publication Detail:
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Type: Journal Article |
Journal Detail:
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Title: Advances in food and nutrition research Volume: 64 ISSN: 1043-4526 ISO Abbreviation: Adv. Food Nutr. Res. Publication Date: 2011 |
Date Detail:
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Created Date: 2011-11-07 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 9001271 Medline TA: Adv Food Nutr Res Country: United States |
Other Details:
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Languages: eng Pagination: 297-312 Citation Subset: IM |
Copyright Information:
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Copyright © 2011 Elsevier Inc. All rights reserved. |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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