Unrevealing the potential of macroalgae Porphyra sp. (nori) in food, pharmaceutics and health sector
Journal of Food Science, cilt.90, sa.3, 2025 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Derleme
- Cilt numarası: 90 Sayı: 3
- Basım Tarihi: 2025
- Doi Numarası: 10.1111/1750-3841.70110
- Dergi Adı: Journal of Food Science
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, BIOSIS, Chemical Abstracts Core, Environment Index, INSPEC, DIALNET
- Anahtar Kelimeler: antioxidant, bioactive compounds, nori, Porphyra sp, seaweed
- Atatürk Üniversitesi Adresli: Hayır
Özet
Porphyra sp. (nori), a species of red seaweed, has garnered attention for its rich nutritional profile and diverse bioactive compounds. This review synthesizes current research on Porphyra nori, focusing on its composition, bioactive components, health benefits, and potential applications in functional foods and therapeutics. Key bioactives identified include polysaccharides, peptides, phenolics, and vitamins, each contributing to antioxidant, anti-inflammatory, and anticancer properties and also modulating the immune responses, supporting cardiovascular health, and influencing metabolic pathways. Furthermore, it serves as a valuable source of vitamin B12 and plays a crucial function in the synthesis of DNA, the generation of red blood cells, and the cognitive development of the neurological system. It reduces dependence on animal-derived sources for vitamin B12, whereas innovations in cultivation and processing methods significantly improve its absorption and market potential. Future research directions include elucidating molecular mechanisms, optimizing extraction methods, and exploring synergistic effects with other foods or pharmaceuticals. Porphyra nori emerges as a promising source of bioactive compounds, poised to contribute to personalized nutrition and preventive healthcare strategies.