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http://hdl.handle.net/1942/34843
Title: | Brown Seaweed Food Supplementation: Effects on Allergy and Inflammation and Its Consequences | Authors: | Olsthoorn, Simone E. M. Tillema, Berend VANMIERLO, Tim Kraan, Stefan Leenen, Pieter J. M. Mulder, Monique T. Wang, Xi |
Issue Date: | 2021 | Publisher: | MDPI | Source: | NUTRIENTS, 13 (8) , p. 2613 (Art N° 2613) | Abstract: | Multiple health benefits have been ascribed to brown seaweeds that are used traditionally as dietary component mostly in Asia. This systematic review summarizes information on the impact of brown seaweeds or components on inflammation, and inflammation-related pathologies, such as allergies, diabetes mellitus and obesity. We focus on oral supplementation thus intending the use of brown seaweeds as food additives. Despite the great diversity of experimental systems in which distinct species and compounds were tested for their effects on inflammation and immunity, a remarkably homogeneous picture arises. The predominant effects of consumption of brown seaweeds or compounds can be classified into three categories: (1) inhibition of reactive oxygen species, known to be important drivers of inflammation; (2) regulation, i.e., in most cases inhibition of proinflammatory NF-kappa B signaling; (3) modulation of adaptive immune responses, in particular by interfering with T-helper cell polarization. Over the last decades, several inflammation-related diseases have increased substantially. These include allergies and autoimmune diseases as well as morbidities associated with lifestyle and aging. In this light, further development of brown seaweeds and seaweed compounds as functional foods and nutriceuticals might contribute to combat these challenges. | Notes: | Mulder, MT (corresponding author), Erasmus MC, Univ Med Ctr, Dept Internal Med, Lab Vasc Med, NL-3015 GD Rotterdam, Netherlands. olsthoorn98@gmail.com; wangxihnzyu@gmail.com; tillema@boxnv.nl; tim.vanmierlo@uhasselt.be; stefan.kraan@theseaweedcompany.com; p.leenen@erasmusmc.nl; m.t.mulder@erasmusmc.nl |
Keywords: | seaweed; allergy; inflammation; oral | Document URI: | http://hdl.handle.net/1942/34843 | e-ISSN: | 2072-6643 | DOI: | 10.3390/nu13082613 | ISI #: | WOS:000689777900001 | Rights: | Copyright: © 2021 by the authors. 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 (https:// creativecommons.org/licenses/by/ 4.0/). | Category: | A1 | Type: | Journal Contribution | Validations: | ecoom 2022 |
Appears in Collections: | Research publications |
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File | Description | Size | Format | |
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nutrients-13-02613-v3.pdf | Published version | 1.38 MB | Adobe PDF | View/Open |
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