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Review
. 2023 Jun 23;28(13):4937.
doi: 10.3390/molecules28134937.

Antioxidant and Antidiabetic Properties of Phlorotannins from Ascophyllum nodosum Seaweed Extracts

Mauro Gisbert  1   2 , Daniel Franco  1 , Jorge Sineiro  1 , Ramón Moreira  1
Affiliations
Review

Antioxidant and Antidiabetic Properties of Phlorotannins from Ascophyllum nodosum Seaweed Extracts

Mauro Gisbert et al. Molecules. .

Abstract

Seaweeds have gained considerable attention in recent years due to their potential health benefits and high contents of bioactive compounds. This review focuses on the exploration of seaweed's health-promoting properties, with particular emphasis on phlorotannins, a class of bioactive compounds known for their antioxidant and antidiabetic properties. Various novel and ecofriendly extraction methods, including solid-liquid extraction, ultrasound-assisted extraction, and microwave-assisted extraction are examined for their effectiveness in isolating phlorotannins. The chemical structure and isolation of phlorotannins are discussed, along with methods for their characterization, such as spectrophotometry, nuclear magnetic resonance, Fourier transform infrared spectroscopy, and chromatography. Special attention is given to the antioxidant activity of phlorotannins. The inhibitory capacities of polyphenols, specifically phlorotannins from Ascophyllum nodosum against digestive enzymes, such as α-amylase and α-glucosidase, are explored. The results suggest that polyphenols from Ascophyllum nodosum seaweed hold significant potential as enzyme inhibitors, although the inhibitory activity may vary depending on the extraction conditions and the specific enzyme involved. In conclusion, seaweed exhibits great potential as a functional food ingredient for promoting health and preventing chronic diseases. Overall, this review aims to condense a comprehensive collection of high-yield, low-cost, and ecofriendly extraction methods for obtaining phlorotannins with remarkable antioxidant and antidiabetic capacities.

Keywords: antioxidant activity; bioactivity; digestive enzymes inhibition; functional food; phlorotannins; polyphenols; solid–liquid extraction; ultrasound-assisted extraction; α-amylase; α-glucosidase.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Potential uses of seaweeds. Market and applications.
Figure 2
Figure 2
Stages in the development of functional foods using seaweed as a source of phlorotannins from a multidisciplinary point of view.
Figure 3
Figure 3
(a) Main three chemical families of polyphenols; (b) Main biological activities of phlorotannin’s.
Figure 4
Figure 4
Phlorotannin main groups derived from phloroglucinol polyketide pathway reaction.
Figure 5
Figure 5
Phlorotannins’ extraction methods.
Figure 6
Figure 6
Scheme of the simultaneous stages of SLE of compounds from seaweed cell.
Figure 7
Figure 7
Ultrasound-assisted extraction process.
Figure 8
Figure 8
Summary of analytical methods most often used for characterization of seaweed biopolymers.
Figure 9
Figure 9
Antioxidant activity determination methods.
Figure 10
Figure 10
Starch gelatinization process and their microstructure changes.
Figure 11
Figure 11
Schematic main metabolic steps and enzymes related to food digestion and glycemic response.
See this image and copyright information in PMC

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