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231225s2018 xx |||||o 00| ||eng c |
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|a 10.1177/1082013217740000
|2 doi
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|a pubmed25n0925.xml
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|a (NLM)29110539
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|a DE-627
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|e rakwb
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|a eng
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|a Martínez-Hernández, Ginés B
|e verfasserin
|4 aut
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|a Nutritional and bioactive compounds of commercialized algae powders used as food supplements
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|c 2018
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|a Text
|b txt
|2 rdacontent
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|a ƒaComputermedien
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|2 rdamedia
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|a ƒa Online-Ressource
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|2 rdacarrier
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|a Date Completed 20.08.2018
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|a Date Revised 09.01.2024
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|a published: Print-Electronic
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|a Citation Status MEDLINE
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|a The main nutritional/bioactive compounds (protein; aminoacids, AA; fucose; minerals; vitamins B12 and C; and total phenolic content, TPC) of nine commercial algae powders, used as food supplements, were studied. Undaria pinnatifida showed the highest protein/aminoacid contents (51.6/54.4 g 100 g-1). Among brown macroalgae, Himanthalia elongata showed the highest fucose content (26.3 g kg-1) followed by Laminaria ochroleuca (22.5 g kg-1). Mineral contents of 15-24% were observed in the algae, being particularly excellent sources of iodine (69.0-472.0 mg kg-1). Porphyra spp. and Palmaria palmata showed the highest vitamin B12 contents (667-674 µg kg-1). Vitamin C ranged among 490.4-711.8 mg kg-1. H. elongata showed the highest total phenolic content (14.0 g kg-1). In conclusion, the studied algae are excellent sources of protein, AA, minerals, vitamin C and some of them presented particularly high vitamin B12 and fucose contents, which may have a potential use as food supplements
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|a Comparative Study
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|a Journal Article
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|a Proteins
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|a amino acids
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| 650 |
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|a fucoidans
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|a minerals
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|a vitamin B12
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|a Amino Acids
|2 NLM
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|a Dietary Carbohydrates
|2 NLM
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|a Dietary Proteins
|2 NLM
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| 650 |
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|a Phenols
|2 NLM
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| 650 |
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|a Fucose
|2 NLM
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| 650 |
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|a 28RYY2IV3F
|2 NLM
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|a Iodine
|2 NLM
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| 650 |
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|a 9679TC07X4
|2 NLM
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| 650 |
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|a Vitamin B 12
|2 NLM
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| 650 |
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|a P6YC3EG204
|2 NLM
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| 650 |
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|a Ascorbic Acid
|2 NLM
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| 650 |
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|a PQ6CK8PD0R
|2 NLM
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| 700 |
1 |
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|a Castillejo, Noelia
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Carrión-Monteagudo, María Del M
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Artés, Francisco
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Artés-Hernández, Francisco
|e verfasserin
|4 aut
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| 773 |
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|i Enthalten in
|t Food science and technology international = Ciencia y tecnologia de los alimentos internacional
|d 1998
|g 24(2018), 2 vom: 01. März, Seite 172-182
|w (DE-627)NLM098247832
|x 1532-1738
|7 nnas
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| 773 |
1 |
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|g volume:24
|g year:2018
|g number:2
|g day:01
|g month:03
|g pages:172-182
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|u http://dx.doi.org/10.1177/1082013217740000
|3 Volltext
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