Results 41 to 50 of about 11,122 (187)
Jurnal Ilmiah Perikanan dan Kelautan, 2018 Abstrak Salah satu mikroalga yang berpotensi untuk dikembangkan dan banyak terdapat di perairan Indonesia adalah Spirulina sp. Kultur Spirulina sp. sebagai upaya peningkatan produksi dapat dilakukan dalam skala laboratorium dan skala semi massal. Tujuan
Nanik Retno Buwono +1 more
doaj +1 more source
Chronic Diseases and Translational Medicine, EarlyView.Pharmacological mechanisms and physiologic effects of GLP‐1 receptor agonists relevant to peri‐endoscopic risk. ABSTRACT The global increase in obesity, type 2 diabetes mellitus (T2DM), and metabolic dysfunction‐associated steatotic liver disease (MASLD) has led to a higher use of glucagon‐like peptide‐1 receptor agonists (GLP‐1RAs) among patients ...
Junaid Beig +7 more
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Chemie Ingenieur Technik, EarlyView.A nonlinear kinetic model was developed and successfully implemented, which describes the degradation of the protein C‐phycocyanin depending on temperature and pH value. C‐phycocyanin had been extracted from two different cyanobacteria. In addition to protein degradation, the fading of the typical blue color of this protein was included in the model ...
Martina Kießling +5 more
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Animals, 2021 The purpose of this study was to examine the effect of dietary horsetail (Equisetum arvense) and spirulina (Spirulina platensis) supplementation on performance, egg quality, serum biochemical and antioxidant status of laying hens. A total of 648, 63-week-
Vincenzo Tufarelli +8 more
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Food Chemistry International, EarlyView.Healthy snacks formulated with food by‐products are gaining interest within the food industry. Decoction residues of Hibiscus sabdariffa (roselle) retain thermostable polyphenols. Extruded snacks enriched with roselle showed a reduction in the expansion index as the roselle concentration increased.
Monserrat Hernández‐Bautista +3 more
wiley +1 more source
Bioaccessibility studies of Fe, Cu and Zn from Spirulina dietary supplements with different excipient composition and dosage form [PDF]
Journal of Pharmacy & Pharmacognosy Research, 2020 Context: The cyanobacteria Spirulina is a food supplement according to its high nutritional value. However, the bioaccesibility (Bac) of nutrients like Fe, Cu and Zn from Spirulina can be affected by excipients and formulations of supplements.
María V. Principe +5 more
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Frontiers in Nutrition, 2022 Arthrospira platensis, also known as spirulina, is currently one of the most well-known algae supplements, mainly due to its high content of bioactive compounds that may promote human health.
Patrizia Calella +6 more
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Microbiota and Cyanotoxin Content of Retail Spirulina Supplements and Spirulina Supplemented Foods
Microorganisms, 2023 Cyanobacterial biomass such as spirulina (Arthrospira spp.) is widely available as a food supplement and can also be added to foods as a nutritionally beneficial ingredient. Spirulina is often produced in open ponds, which are vulnerable to contamination by various microorganisms, including some toxin-producing cyanobacteria.
Jonathan Rhoades +7 more
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Food Chemistry International, EarlyView.This review highlights non‐thermal extraction technologies for seaweed proteins, emphasizing their mechanisms, impacts on protein structure and functionality, and sustainability potential. Key limitations related to species dependence, extract complexity, and scale‐up are discussed to guide future industrial and biorefinery applications.
Rahat Mahmud +3 more
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Food Chemistry International, EarlyView.The study demonstrates how functional foods, medicinal plants, phytochemicals, bioactive compounds and essential nutrients combat metabolic diseases. It highlights their mechanisms, including antioxidant, anti‐inflammatory, insulin‐sensitising, lipid‐regulating, gut microbiota‐modulating and mitochondrial‐enhancing effects, leading to improved ...
Chinaza Godswill Awuchi +2 more
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