Nutritional value of edible seaweeds.

By P. MacArtain, C. Gill, M. Brooks, Ross Campbell, I. Rowland. Nutrition reviews, 2007

924 citations recorded by the source corpus.

Subfields: Aquatic Science, Food Science, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/c68ab954d0f4f6d9277d3992c3494487442c0160

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Aquatic Science

1. S. L. Holdt
2. A. Tacon
3. M. Metian
4. M. Hayes
5. S. Kraan
6. J. Craigie
7. N. Abu-Ghannam
8. Shilpi Gupta

In Food Science

1. Ole G. Mouritsen
2. B. Jha
3. M. B. Frøst
4. S. Davies
5. M. Hayes
6. R. Ross
7. J. Craigie
8. S. L. Holdt

In Molecular Biology

1. J. Raven
2. John Beardall
3. N. Abu-Ghannam
4. Shilpi Gupta
5. A. Tacon
6. M. Metian
7. B. Jha
8. S. Davies

Citations in the corpus

• Nutritional value of selected macroalgae (2011, background): “The level of digestibility of proteins seems to be related to the amount of soluble fiber in the algae, preventing bioavailability of the proteins (MacArtain et al. 2007).”
• The effect of supplementation with polysaccharides, nucleotides, acidifiers and Bacillus strains in fish meal and soy bean based diets on growth performance in juvenile turbot (Scophthalmus maximus) (2015, background): “vitamins or polyphenols) that are known to affect animal health (Buchholz et al., 2012; Fleurence, 1999; Gupta and Abu-Ghannam, 2011; Holdt and Kraan, 2011; MacArtain et al., 2007).”
• Algae as nutritional and functional food sources: revisiting our understanding (2016, positive): “The widespread interest in algal foods and/or their functional food potential is evident in numerous recent reviews (Warrand 2006; MacArtain et al. 2007; Kulshreshtha et al. 2008; Bocanegra et al. 2009; Mendes et al. 2009; Cottin et al. 2011; Harnedy and FitzGerald 2011; Holdt and Kraan 2011;…”
• Algal Proteins: Extraction, Application, and Challenges Concerning Production (2017, positive): “Although the consumption of seaweed in humans is currently underdeveloped, especially in Western countries, the high protein content and favourable essential amino acid profile makes seaweed a promising source of protein that is ripe for future expansion [40].”
• Seaweeds: A traditional ingredients for new gastronomic sensation (2017, background): “Seaweeds contain relatively low levels of lipids (1 e 5%, Table 4) when compared to other plant seeds such as soy and sun fl ower, but majority of those lipids are polyunsaturated fatty acids (PUFAs) (MacArtain, Gill, Brooks, Campbell, & Rowland, 2007; Makkar et al., 2016).”
• A concise review of the brown macroalga Ascophyllum nodosum (Linnaeus) Le Jolis (2020, background): “…and animal fodder Ascophyllum nodosum is very effective at accumulating nutrients and minerals from the surrounding seawater, and this is what makes the alga a valuable resource for human enterprise, such as food (MacArtain et al. 2007; Brownlee et al. 2011; Abreu et al. 2014; Pereira 2015, 2016).”
• Impact of seaweeds on agricultural crop production as biofertilizer (2017, background): “Furthermore, seaweeds are rich in proteins, fiber, fat, cellulose, hemicelluloses, lignin, vitamins, bromine, and iodine (Staden et al. 1994; MacArtain et al. 2007; Crouch and Van Staden 1993; Mohammadi et al. 2013; Shri Devi and Paul 2014; Heltan et al. 2015; Michalak et al. 2015; Mirparsa et al. 2”
• Marine Bioactives as Functional Food Ingredients: Potential to Reduce the Incidence of Chronic Diseases (2011, methodology): “20–1250 [13,19] Monostroma undulatum 1590–4550 [6] Undaria pinnatifida 1847.”
• Bioactive compounds in seaweed: functional food applications and legislation (2011, background): “Concentrations are given in per cent of dry weight a Haug and Jensen (1954); b Morrissey et al. (2001); c MacArtain et al. (2007); d Jensen and Haug (1956); e Bartsch et al. (2008); f Zubia et al. (2008); g Jensen (1960); h Larsen and Haug (1958); i Gessner (1971); j Lobban and Harrison (1994); k…”
• Importance of Seaweeds and Extractive Species in Global Aquaculture Production (2020, background): “used for centuries for human food and medicinal purposes, either directly as food ( primarily within Asian countries; MacArtain et al. 2007; Pereira 2011; Tacon and Metian 2013) or indirectly for the compounds”