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      Brown Algae Potential as a Functional Food against Hypercholesterolemia: Review

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          Abstract

          Brown algae have been part of the human diet for hundreds of years, however, in recent years, commercial and scientific interest in brown algae has increased due to the growing demand for healthier diet by the world population. Brown algae and its metabolites, such as carotenoids, polysaccharides, phlorotannins, and proteins, have been associated with multiple beneficial health effects for different diseases, such as cardiovascular diseases, one of the main causes of death in Europe. Since high blood cholesterol levels are one of the major cardiovascular risks, this review intends to provide an overview of current knowledge about the anti-hypercholesterolemic effect of different brown algae species and/or their isolated compounds.

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          2013 ACC/AHA Guideline on the Treatment of Blood Cholesterol to Reduce Atherosclerotic Cardiovascular Risk in Adults

          Neil J Stone, Jennifer G Robinson, Alice H. Lichtenstein … (2014)
          Supplemental Digital Content is available in the text.
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            Algae as nutritional and functional food sources: revisiting our understanding

            Mark L Wells, Philippe Potin, James Craigie … (2016)
            Global demand for macroalgal and microalgal foods is growing, and algae are increasingly being consumed for functional benefits beyond the traditional considerations of nutrition and health. There is substantial evidence for the health benefits of algal-derived food products, but there remain considerable challenges in quantifying these benefits, as well as possible adverse effects. First, there is a limited understanding of nutritional composition across algal species, geographical regions, and seasons, all of which can substantially affect their dietary value. The second issue is quantifying which fractions of algal foods are bioavailable to humans, and which factors influence how food constituents are released, ranging from food preparation through genetic differentiation in the gut microbiome. Third is understanding how algal nutritional and functional constituents interact in human metabolism. Superimposed considerations are the effects of harvesting, storage, and food processing techniques that can dramatically influence the potential nutritive value of algal-derived foods. We highlight this rapidly advancing area of algal science with a particular focus on the key research required to assess better the health benefits of an alga or algal product. There are rich opportunities for phycologists in this emerging field, requiring exciting new experimental and collaborative approaches. Electronic supplementary material The online version of this article (doi:10.1007/s10811-016-0974-5) contains supplementary material, which is available to authorized users.
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              Niemann-Pick C1 Like 1 protein is critical for intestinal cholesterol absorption.

              Scott W Altmann, Harry R Davis, Li-Ji Zhu … (2004)
              Dietary cholesterol consumption and intestinal cholesterol absorption contribute to plasma cholesterol levels, a risk factor for coronary heart disease. The molecular mechanism of sterol uptake from the lumen of the small intestine is poorly defined. We show that Niemann-Pick C1 Like 1(NPC1L1) protein plays a critical role in the absorption of intestinal cholesterol. NPC1L1 expression is enriched in the small intestine and is in the brush border membrane of enterocytes. Although otherwise phenotypically normal, NPC1L1-deficient mice exhibit a substantial reduction in absorbed cholesterol, which is unaffected by dietary supplementation of bile acids. Ezetimibe, a drug that inhibits cholesterol absorption, had no effect in NPC1L1 knockout mice, suggesting that NPC1L1 resides in an ezetimibe-sensitive pathway responsible for intestinal cholesterol absorption.
              Article 0 comments Cited 151 times – based on 0 reviews     Review now
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                Author and article information

                Journal
                Journal ID (nlm-ta): Foods
                Journal ID (iso-abbrev): Foods
                Journal ID (publisher-id): foods
                Title: Foods
                Publisher: MDPI
                ISSN (Electronic): 2304-8158
                Publication date (Electronic): 24 January 2021
                Publication date Collection: February 2021
                Volume: 10
                Issue: 2
                Electronic Location Identifier: 234
                Affiliations
                [1 ]BioISI–Instituto de Biossistemas e Ciências Integrativas, Faculdade de Ciências, Universidade de Lisboa, 1749-016 Lisboa, Portugal; raandre@ 123456fc.ul.pt (R.A.); ripacheco@ 123456fc.ul.pt (R.P.); mafalda.bourbon@ 123456insa.min-saude.pt (M.B.)
                [2 ]Área Departamental de Engenharia Química, Instituto Superior de Engenharia de Lisboa, Av. Conselheiro Emídio Navarro, 1959-007 Lisboa, Portugal
                [3 ]Unidade I&D, Grupo de Investigação Cardiovascular, Departamento de Promoção da Saúde e Doenças Não Transmissíveis, Instituto Nacional de Saúde Doutor Ricardo Jorge, 1649-016 Lisboa, Portugal
                [4 ]Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade de Lisboa, Campo Grande, 1749-016 Lisboa, Portugal
                Author notes
                [* ]Correspondence: mlserralheiro@ 123456fc.ul.pt ; Tel.: +351-21-7500964
                Author information
                https://orcid.org/0000-0002-2733-5797
                https://orcid.org/0000-0001-7541-9613
                Article
                Publisher ID: foods-10-00234
                DOI: 10.3390/foods10020234
                PMC ID: 7911857
                PubMed ID: 33498824
                SO-VID: e7146d81-304f-4d01-8e4f-02103ca4c492
                Copyright © © 2021 by the authors.
                License:

                Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license ( http://creativecommons.org/licenses/by/4.0/).

                History
                Date received : 28 November 2020
                Date accepted : 22 January 2021
                Categories
                Subject: Review

                Keywords: brown algae,polysaccharides,phlorotannins,peptides,cholesterol,ldl-c,hdl-c,hmg-coa,npc1l1
                Data availability:
                Keywords: brown algae, polysaccharides, phlorotannins, peptides, cholesterol, ldl-c, hdl-c, hmg-coa, npc1l1

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