The aim of the study was to develop the processing of dietary supplements from Icelandic seaweed by maximizing the extraction and purification process of biomaterials and measuring their bioactivity. Seaweed was collected monthly for one year and the chemical content and bioactivity were measured in test tubes and in cell systems. The processing of polyphenols was scaled up and the shelf life was studied. The seasonal fluctuation in vitamin C content was very clear and peaked during the summer. There was also a large difference in the amount of iodine, which was much higher during the winter compared to samples taken during the summer. The antioxidant activity of polyphenols was very high, both measured as ORAC and DPPH and in cells. The results of studies in the angiogenesis model strongly indicate the anti-inflammatory effect of polyphenols from seaweed. Fucoxanthin levels were on average lowest in the summer but highest in the winter, although the difference was not significant. Seaweed fucoxanthin collected in January and July measured 90% and 80% antioxidant activity in cells. The results of this project strongly show that it is a good idea to process bioactive substances from seaweed into dietary supplements.<\/p>\n\n\n\n
The aim of the project was to develop functional ingredients from brown seaweed (Fucus vesiculosus) for use in nutraceutical and functional foods by optimizing extraction of bioactive compounds and characterizing their properties to demonstrate possible health benefits. Fucus vesiculosus was collected monthly for one year for chemical characterization and to study bioactivity using in \u2010 vitro chemical and cellular tests. The polyphenol extraction process was scaled up and shelf life of the extract studied. The seasonal variation in vitamin \u2010 C content was clear reaching maximum level during the summer. A large difference was seen in the iodine content which was much higher in the winter compared to the summer. The antioxidant activity of the polyphenols was high, measured as ORAC and DPPH and in cell models. The dendritic cell (DC) model showed indications of anti \u2010 inflammatory effect of polyphenols. The amount of fucoxanthin was on average lowest in the summer but highest in the winter. Cellular antioxidant activity of fucoxanthin samples from January and July was 90% and 80%, respectively. The results of this project indicate that it is feasible to produce functional ingredients from Icelandic seaweed.<\/p>\n\n\n\n
Report closed until 01.01.2015<\/p>","protected":false},"excerpt":{"rendered":"
F\u00e6\u00f0ub\u00f3tarefni \u00far \u00edslensku \u00feangi \/ Functional ingredients from Icelandic seaweed Markmi\u00f0 ranns\u00f3knarinnar var a\u00f0 \u00fer\u00f3a vinnslu \u00e1 f\u00e6\u00f0ub\u00f3tarefnum \u00far \u00edslensku […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[15],"tags":[1088,1089,1090,1091,551,1092,1093,1094,555],"class_list":["post-31836","post","type-post","status-publish","format-standard","hentry","category-skyrsla","tag-andoxunarvirkni","tag-antioxidant-activity","tag-boluthang","tag-cellular-antioxidant-activity","tag-fjolfenol","tag-frumumodel","tag-fucoxanthin","tag-fucus-vesiculosus","tag-polyphenols"],"acf":[],"yoast_head":"\n