High-value components and bioactives from sea cucumbers for functional foods--a review.
High-value components and bioactives from sea cucumbers for functional foods--a review.
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作者：
Bordbar S;Anwar F;Saari N
海参属于海参纲，是海洋无脊椎动物，通常在世界各地的海底区域和深海中发现。它们具有很高的商业价值，加上全球生产和贸易不断增加。海参，非正式地称为bêche-de-mer或gamat，长期以来一直被用作亚洲和中东社区的食品和民间药物。营养方面，海参具有令人印象深刻的营养价值，如维生素A，维生素B1（硫胺素），维生素B2（核黄素），维生素B3（烟酸）和矿物质，特别是钙，镁，铁和锌。许多独特的生物学和药理学活性，包括抗血管生成、抗癌、抗凝血、抗高血压、抗炎、抗菌、抗氧化、抗血栓、抗肿瘤和伤口愈合已被归因于各种海参。海参的治疗特性和药用益处可以与多种生物活性物质的存在相关联，特别是三萜糖苷（皂苷）、硫酸软骨素、糖胺聚糖（GAG）、硫酸多糖、甾醇（糖苷和硫酸盐）、酚类、cerberosides、凝集素、肽、糖蛋白、鞘糖脂和必需脂肪酸。本文主要介绍了海参的高价值成分和生物活性物质以及海参的多种生物和治疗特性，并探讨了海参在功能食品和保健品中的潜在用途。
Sea cucumbers, belonging to the class Holothuroidea, are marine invertebrates, habitually found in the benthic areas and deep seas across the world. They have high commercial value coupled with increasing global production and trade. Sea cucumbers, informally named as bêche-de-mer, or gamat, have long been used for food and folk medicine in the communities of Asia and Middle East. Nutritionally, sea cucumbers have an impressive profile of valuable nutrients such as Vitamin A, Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), and minerals, especially calcium, magnesium, iron and zinc. A number of unique biological and pharmacological activities including anti-angiogenic, anticancer, anticoagulant, anti-hypertension, anti-inflammatory, antimicrobial, antioxidant, antithrombotic, antitumor and wound healing have been ascribed to various species of sea cucumbers. Therapeutic properties and medicinal benefits of sea cucumbers can be linked to the presence of a wide array of bioactives especially triterpene glycosides (saponins), chondroitin sulfates, glycosaminoglycan (GAGs), sulfated polysaccharides, sterols (glycosides and sulfates), phenolics, cerberosides, lectins, peptides, glycoprotein, glycosphingolipids and essential fatty acids. This review is mainly designed to cover the high-value components and bioactives as well as the multiple biological and therapeutic properties of sea cucumbers with regard to exploring their potential uses for functional foods and nutraceuticals.
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影响因子：
--
作者：
BEUTLER, JA;MCKEE, TC;BOYD, MR
通讯作者：
BOYD, MR
DOI：
10.1111/j.1365-2621.2010.02512.x
发表时间：
2011-03-01
影响因子：
3.3
作者：
Aydin, Mehmet;Sevgili, Huseyin;Kose, Sevim
通讯作者：
Kose, Sevim
影响因子：
5.1
作者：
Chludil, HD;Muniain, CC;Maier, MS
通讯作者：
Maier, MS
影响因子：
7.2
作者：
Blunden, G
通讯作者：
Blunden, G
影响因子：
11.2
作者：
Chen, Shiguo;Xue, Changhu;Chai, Wengang
通讯作者：
Chai, Wengang