Food Scientia: Journal of Food Science and Technology
Vol 2 No 2 (2022): Juli - Desember

Kajian Pustaka Potensi Sargassum Sp. Sebagai Nutrasetikal

Reyhan Aryatikta (Universitas Diponegoro)
Sri Winarni (Fakultas Kesehatan Masyarakat, Universitas Diponegoro)
Susatyo Nugroho Widyo Pramono (Fakultas Teknik, Universitas Diponegoro)



Article Info

Publish Date
13 Dec 2022

Abstract

Sargassum sp. is a type of seaweed commonly found in Indonesia. Chemical analysis and experimental studies have demonstrated the potential of Sargassum sp. as a nutraceutical, with findings of bioactive compounds with health effects and benefits. This review aims to compile literature about Sargassum sp. to investigate its chemical and bioactive composition, and its effects on health. Based on the current literature results, Sargassum sp. is a source of various bioactive compounds such as fucoidan, laminarin, alginate, fucosterol, phlorotannin, Sargachromenol and fucoxanthin. These compounds has various roles including as antioxidant, antiinflammatory, antidiabetic, antiobesity, antimicrobial, immunomodulator, cytoprotective, gastroprotective, and neuroprotective agent. For that reason, Sargassum sp. has potential for further developments as a nutraceutical.

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Journal Info

Abbrev

foodscientia

Publisher

Subject

Biochemistry, Genetics & Molecular Biology Chemistry Decision Sciences, Operations Research & Management Energy

Description

Food Scientia : Journal of Food Science and Technology is a publication published by the Food Technology Study Program of Universitas Terbuka. This journal is published biannually in January-June and ...