{"id":43147,"date":"2009-05-24T15:05:00","date_gmt":"2009-05-24T15:05:00","guid":{"rendered":"https:\/\/matis.is\/?p=43147"},"modified":"2021-08-25T15:06:49","modified_gmt":"2021-08-25T15:06:49","slug":"grein-eftir-starfsmenn-matis-i-food-chemistry","status":"publish","type":"post","link":"https:\/\/matis.is\/en\/frettir\/grein-eftir-starfsmenn-matis-i-food-chemistry\/","title":{"rendered":"Article by Mat\u00eds employees in Food Chemistry"},"content":{"rendered":"<h4 class=\"wp-block-heading\">An article was recently published in the peer-reviewed journal Food Chemistry on the antioxidant activity of Icelandic seaweed (Tao Wang, R\u00f3sa J\u00f3nsd\u00f3ttir, Gu\u00f0r\u00fan \u00d3lafsd\u00f3ttir. 2009. Total phenolic compounds, radical scavenging and metal chelation of extracts from Icelandic seaweeds.&nbsp;<em>Food chemistry<\/em>, 116, 240-248).<\/h4>\n\n\n\n<p>These are results from the project&nbsp;<strong>Gold in Aegir&#039;s fists<\/strong>&nbsp;(Novel antioxidants from Icelandic marine sources) sponsored by the AVS fund.<br><br>Algae contain polyphenols that have high bioactivity, including antioxidant activity. Two years ago, many algae species were collected, the total amount of polyphenols was determined, and their antioxidant activity was assessed by several antioxidant assays. The brown algae, seaweed, seaweed, seaweed, seaweed, seaweed and algae were collected, as well as salsa and seaweed, which are red algae, and marijuana, which is green algae. It was found that the highest levels of polyphenols were found in the brown algae, especially in the seaweed, and there was a strong correlation between the levels of polyphenols and the antioxidant activity of the algae. Preliminary evidence also shows that seaweed has an antihypertensive effect (ACE inhibitory activity), but this needs to be examined further.<br><br>Based on these results, it was decided to collect more seaweed and saliva and research further. The next article from the project is ready for publication, but it only deals with salts and the isolation of anti-corrosion substances from them.<br><br>For further information&nbsp;<a target=\"_blank\" href=\"https:\/\/gamla.matis.is\/matis\/mannaudur\/starfsfolk-og-simanumer\/persona\/58\/fyrirtaeki\/1\" rel=\"noreferrer noopener\">R\u00f3sa J\u00f3nsd\u00f3ttir<\/a>,&nbsp;<a href=\"mailto:%20rosa.jonsdottir@matis.is\">rosa.jonsdottir@matis.is<\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>N\u00fdlega birtist grein \u00ed ritr\u00fdnda t\u00edmaritinu Food chemistry um andoxunarvirkni \u00edslenskra sj\u00e1var\u00fe\u00f6runga (Tao Wang, R\u00f3sa J\u00f3nsd\u00f3ttir, Gu\u00f0r\u00fan \u00d3lafsd\u00f3ttir. 2009. Total [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":40343,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"templates\/template-cover.php","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":[1973],"tags":[],"class_list":["post-43147","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-frettir"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Grein eftir starfsmenn Mat\u00eds \u00ed Food Chemistry - Mat\u00eds<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/matis.is\/en\/frettir\/grein-eftir-starfsmenn-matis-i-food-chemistry\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Grein eftir starfsmenn Mat\u00eds \u00ed Food Chemistry - Mat\u00eds\" \/>\n<meta property=\"og:description\" content=\"N\u00fdlega birtist grein \u00ed ritr\u00fdnda t\u00edmaritinu Food chemistry um andoxunarvirkni \u00edslenskra sj\u00e1var\u00fe\u00f6runga (Tao Wang, R\u00f3sa J\u00f3nsd\u00f3ttir, Gu\u00f0r\u00fan \u00d3lafsd\u00f3ttir. 2009. 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birtist grein \u00ed ritr\u00fdnda t\u00edmaritinu Food chemistry um andoxunarvirkni \u00edslenskra sj\u00e1var\u00fe\u00f6runga (Tao Wang, R\u00f3sa J\u00f3nsd\u00f3ttir, Gu\u00f0r\u00fan \u00d3lafsd\u00f3ttir. 2009. 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