. . "3"^^ . "64" . "V" . . "3"^^ . . "[0D453CB58418]" . . . "RIV/70883521:28110/11:43865715!RIV12-MSM-28110___" . "Neuvedeno" . . . "Seaweed Lipids as Nutraceuticals" . . "Samek, Du\u0161an" . "Advances in Food and Nutrition Research" . "Seaweed Lipids as Nutraceuticals"@en . "US - Spojen\u00E9 st\u00E1ty americk\u00E9" . "Seaweeds are known as low-energy food. Despite low lipid content, \u03C9-3 and \u03C9-6 polyunsaturated fatty acids (PUFAs) introduce a significant part of seaweed lipids. PUFAs are the important components of all cell membranes and precursors of eicosanoids that are essential bioregulators of many cellular processes. PUFAs effectively reduce the risk of cardiovascular diseases, cancer, ostheoporosis, and diabetes. Because of the frequent usage of seaweeds in Asia and their increasing utilization as food also in other parts of the world, seaweeds could contribute to the improvement of a low level of \u03C9-3 PUFAs, especially in the Western diet. The major commercial sources of \u03C9-3 PUFAs are fish, but their wide usage as food additives is limited for the typical fishy smell, unpleasant taste, and oxidative nonstability. Nevertheless, growing requirements of healthy functional foods have led to produce PUFAs as nutraceuticals in controlled batch culture of marine microalgae, especially Thraustochytrium and Schizochytrium strains."@en . . "1043-4526" . "V\u00E1vra Ambro\u017Eov\u00E1, Jarmila" . "Seaweed Lipids as Nutraceuticals" . . "17"^^ . . . "28110" . . . . "228488" . "RIV/70883521:28110/11:43865715" . . "Mi\u0161urcov\u00E1, Ladislava" . "Seaweeds are known as low-energy food. Despite low lipid content, \u03C9-3 and \u03C9-6 polyunsaturated fatty acids (PUFAs) introduce a significant part of seaweed lipids. PUFAs are the important components of all cell membranes and precursors of eicosanoids that are essential bioregulators of many cellular processes. PUFAs effectively reduce the risk of cardiovascular diseases, cancer, ostheoporosis, and diabetes. Because of the frequent usage of seaweeds in Asia and their increasing utilization as food also in other parts of the world, seaweeds could contribute to the improvement of a low level of \u03C9-3 PUFAs, especially in the Western diet. The major commercial sources of \u03C9-3 PUFAs are fish, but their wide usage as food additives is limited for the typical fishy smell, unpleasant taste, and oxidative nonstability. Nevertheless, growing requirements of healthy functional foods have led to produce PUFAs as nutraceuticals in controlled batch culture of marine microalgae, especially Thraustochytrium and Schizochytrium strains." . "10.1016/B978-0-12-387669-0.00027-2" . "Seaweed; Functional food; Eicosanoids; Eicosanoid acid; Docosahexaenoic acid; Cardiovascular diseases; \u03C9-3 and \u03C9-6 polyunsaturated fatty acids"@en . . "Seaweed Lipids as Nutraceuticals"@en . . . .