Mineral content of edible marine seaweeds

By P. Rupérez. 2002

736 citations recorded by the source corpus.

Subfields: Aquatic Science, Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/4b31dbbcc8b0f855d46078662779ff136b35f242

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Citations in the corpus

High-value products from macroalgae: the potential uses of the invasive brown seaweed, Sargassum muticum (2016, background): “The higher sodium content of seaweed relative to land plants (Philippsen 2013; Ruperez 2002) and limited digestibility of many seaweed proteins and carbohydrates (McHugh 2003) may restrict its use as a feed.”
Plant biostimulants: a review on the processing of macroalgae and use of extracts for crop management to reduce abiotic and biotic stresses (2013, background): “Minerals There are numerous references on the mineral content of macroalgae (Ito and Hori 1989; Ruperez 2002; Rao et al. 2007; Sharma et al. 2012a).”
An overview of the organic and inorganic phase composition of biomass (2012, background): “temperatures) CnH2n+2 [35,69,88,90,102,128,140,142,151,154,160,167]”
Bioactive compounds in seaweed: functional food applications and legislation (2011, background): “…80–500i 50i 70–120i 3i 24i 20–30i 15–55i 15–55i RDI recommended daily intake a van Netten et al. (2000); b Mabeau and Fleurence (1993); c Haug and Jensen (1954) and Rupérez (2002); dWen et al. (2006); e Jensen (1960); f Arasaki and Arasaki (1983); g MacArtain et al. (2007); caculated from dw/ww…”
Biochemical composition and physicochemical properties of two red seaweeds (Gracilaria fisheri and G. tenuistipitata) from the Pattani Bay in Southern Thailand (2012, background): “within the allowed ranges in previous reports (Mabeau and Fleurence, 1993; Rupérez, 2002).”
Classification of macroalgae as fuel and its thermochemical behaviour. (2008, background): “The chemical composition of macroalgae shows variation according to species, seasons and habitats (Rupérez, 2002).”
Dietary fibre and physicochemical properties of several edible seaweeds from the northwestern Spanish coast (2010, background): “Related to their mineral content, these seaweeds my serve as food supplement to help meet the recommended daily intakes of some minerals and trace elements, as well as in other seaweeds studied previously (Rupérez, 2002).”
Algae in food and feed (2013, background): “…(8.083–17,875 mg/100g; Na, K, Ca, Mg) and trace elements (5.1– 15.2 mg/100 g; Fe, Zn, Mn, Cu) than those reported for edible land plants, so that they could be used as a food supplement to help meet the recommended daily intake of some essential minerals and trace elements (Ruperez, 2002).”
Concise review of the genus Caulerpa J.V. Lamouroux (2019, background): “Furthermore, some studies also reported low Na/K ratios inCaulerpa (Rupérez 2002; De Gaillande et al. 2017) that can help balance high Na/K ratio diets common today”
Functional Composition, Nutritional Properties, and Biological Activities of MoroccanSpirulinaMicroalga (2019, background): “+e mineral content is highly related to physiological and environmental factors, processing, and mineralization methods involving dry mineralization in an oven at 550°C [17, 57].”
Nutritional value of edible seaweeds. (2007, background): “Sodium and potassium are also present at relatively high levels, although Na:K ratios are usually below 1:5.(23)”
Minerals, PUFAs and antioxidant properties of some tropical seaweeds from Saurashtra coast of India (2011, background): “The higher average sulfate content of the Phaeophyta and Chlorophyta is consistent with earlier reports of Rupérez (2002) with 1.3–5.9% sulfate in edible red and brown seaweeds.”
Food or fad? Challenges and opportunities for including seaweeds in a Nordic diet (2015, background): “The recent use of seaweeds as food in Europe is supported by well-known nutritional and health benefits of seaweeds in human diets, especially regarding the high content of minerals, vitamins and trace elements in the most relevant species (Mabeau and Fleurence 1993, Rupérez 2002, MacArtain et al.”