Marine Nutraceuticals and Functional Foods provides detailed information on a variety of commercially available and newly developing value-added products.

Beginning with an overview of current marine nutraceuticals, the book discusses the origin of omega-3 oils, their beneficial effects on brain health, and their stabilization and delivery into functional foods. It covers the derivation and use of chitin, chitosan, and partially hydrolyzed chitosan as fat- and cholesterol absorbing agents and provides a detailed review of the health benefits and methods for the production of glucosamine.

Providing an overview of the ACE-inhibitory and blood pressure reducing properties of marine proteins, Marine Nutraceuticals and Functional Foods considers the functional constituents of marine algae and seaweed, including its carotenoids, and examines the cancer preventing potential of shark cartilage.

The book also analyzes the use of marine microorganisms as a renewable resource and marine sources of calcium. The final chapter describes the discovery and development of a novel immunoenhancing polysaccharide complex derived from the microalgae, Chlorella.

Features:

• Provides detailed information on a variety of commercially available and newly developing products
• Discusses the origin of omega-3 oils, their beneficial effects on brain health, and their stabilization and delivery into functional foods
• Reviews the derivation and use of glucosamine, as well as the use of chitin, chitosan, and partially hydrolyzed chitosan as fat- and cholesterol absorbing agents
• Evaluates the health benefits of marine proteins, algae and seaweed, shark cartilage, and marine sources of calcium
• Analyzes the use of marine microorganisms as a renewable resource

Contents

1. Marine Fisheries By-Products as Potential Nutraceuticals
2. Omega-3 Oils: Sources, Applications, and Health Effects
3. Omega-3s and Their Impact on Brain Health
4. Omega-3 Fatty Acids in Treatment of Neurodegenerative Diseases through Anti-Inflammation and Neuroprotection: A Review of Studies in Animal Models
5. Microencapsulation of Marine Lipids as a Vehicle for Functional Food Delivery
6. Chitin and Chitosan
7. Production of Bioactive Chitosan Oligosaccharides and Their Potential Use as Nutraceuticals
8. Glucosamine Production and Health Benefits
9. Functional and Bioactive Peptides from Hydrolyzed Aquatic Food Proteins
10. Marine-Derived Protein Hydrolysates, Their Biological Activities and Potential as Functional Food Ingredients: ACE-Inhibitory Peptides Derived from Bonito
11. Marine Algal Constituents
12. Beneficial Health Effects of Seaweed Carotenoid, Fucoxanthin
13. The Production and Health Benefits of Astaxanthin
14. Marine Algae and Polysaccharides with Therapeutic Applications
15. Nutraceuticals and Functional Foods from Marine Microbes: An Introduction to a Diverse Group of Natural Products Isolated from Marine Macroalgae, Microalgae, Bacteria, Fungi, and Cyanobacteria
16. Shark Cartilage: Potential for Therapeutic Application for Cancer-Review Article
17. Calcium from Fish Bone and Other Marine Resources
18. Immunoenhancing Preparations of Marine Origin

Index

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