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High-value compounds from the molluscs of marine and estuarine ecosystems as prospective functional food ingredients: An overview

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Relation http://eprints.cmfri.org.in/14637/
https://www.sciencedirect.com/science/article/pii/S0963996920306621
https://doi.org/10.1016/j.foodres.2020.109637
 
Title High-value compounds from the molluscs of marine and estuarine
ecosystems as prospective functional food ingredients: An overview
 
Creator Chakraborty, Kajal
Joy, Minju
 
Subject Bioactive compounds
Molluscan Fisheries
 
Description Extensive biodiversity and availability of marine and estuarine molluscs, along with their their wide-range of
utilities as food and nutraceutical resources developed keen attention of the food technologists and dieticians,
particularly during the recent years. The current review comprehensively summarized the nutritional qualities,
functional food attributes, and bioactive properties of these organisms. Among the phylum mollusca,
Cephalopoda, Bivalvia, and Gastropoda were mostly reported for their nutraceutical applications and bioactive
properties. The online search tools, like Scifinder/Science Direct/PubMed/Google Scholar/MarinLit database
and marine natural product reports (1984–2019) were used to comprehend the information about the molluscs.
More than 1334 secondary metabolites were reported from marine molluscs between the periods from 1984 to
2019. Among various classes of specialized metabolites, terpenes were occupied by 55% in gastropods, whereas
sterols occupied 41% in bivalves. The marketed nutraceuticals, such as CadalminTM green mussel extract (Perna
viridis) and Lyprinol® (Perna canaliculus) were endowed with potential anti-inflammatory activities, and were
used against arthritis. Molluscan-derived therapeutics, for example, ziconotide was used as an analgesic, and
elisidepsin was used in the treatment of cancer. Greater numbers of granted patents (30%) during 2016–2019
recognized the increasing importance of bioactive compounds from molluscs. Consumption of molluscs as daily
diets could be helpful in the enhancement of immunity, and reduce the risk of several ailments. The present
review comprehended the high value compounds and functional food ingredients from marine and estuarine
molluscs.
 
Date 2020
 
Type Article
PeerReviewed
 
Format text
 
Language en
 
Identifier http://eprints.cmfri.org.in/14637/1/Food%20Research%20International_2020_Kajal%20Chakraborty.pdf
Chakraborty, Kajal and Joy, Minju (2020) High-value compounds from the molluscs of marine and estuarine ecosystems as prospective functional food ingredients: An overview. Food Research International, 137. pp. 17-36. ISSN 0963-9969