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Himanthalia elongata: An overview of its chemical composition and health-related benefits

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datacite.subject.fosCiências Agrárias::Biotecnologia Agrária e Alimentar
datacite.subject.sdg03:Saúde de Qualidade
dc.contributor.authorCatarino, Marcelo D.
dc.contributor.authorCircuncisão, Ana R.
dc.contributor.authorSilva, Sónia
dc.contributor.authorPinto, Diana
dc.contributor.authorPereira, Olívia R.
dc.contributor.authorCardoso, Susana M.
dc.date.accessioned2025-06-13T14:22:05Z
dc.date.available2025-06-13T14:22:05Z
dc.date.issued2025
dc.description.abstractHimanthalia elongata, commonly known as sea spaghetti, is a brown seaweed found along the Atlantic coasts of Europe, particularly in regions such as Ireland, France, and the United Kingdom, where it is considered a delicacy and is commonly used in salads, soups, and as a pasta substitute. It is renowned for its impressive nutritional profile and potential health benefits, offering a significant amount of dietary fiber, vitamins and protein, including all essential amino acids, thus making it an excellent supplement for vegetarian and vegan diets. It is also a rich source of minerals such as iodine, calcium, magnesium, and iron, and valuable phytochemicals such as phlorotannins and fucoxanthin. The high diversity of bioactive compounds found in H. elongata makes it remarkably versatile in terms of bioactivities, including the capacity to regulate oxidative stress, inflammation, gut microbiota and several other cellular and physiological functions, thus contributing to healthy aging, risk reduction of cardiovascular disease, cancer, metabolic syndrome and other chronic diseases. This review pro- vides a comprehensive overview of the nutritional and chemical composition of H. elongata, highlighting its reported biological activities and potential applications in the food and health industrieseng
dc.description.sponsorshipThanks are due to the University of Aveiro, Fundação para a Ciência e Tecnologia and Ministério da Ciência, Tecnologia e Ensino Superior (FCT/MCTES) for the financial support to LAQV-REQUIMTE research unit (LA/P/0008/2020 DOI: 10.54499/LA/P/0008/2020, UIDP/ 50006/2020 DOI: 10.54499/UIDP/50006/2020 and UIDB/50006/2020 DOI: 10.54499/UIDB/50006/2020) through national funds, and the co funding by the FEDER, within the PT2020 Partnership Agreement and Compete 2020. Marcelo D. Catarino would like to acknowledge the research contract funded by FCT/MCTES (LA/P/0008/2020 DOI 10.54499/LA/P/0008/2020, UIDP/50006/2020 DOI 10.54499/UIDP/ 50006/2020 and UIDB/50006/2020 DOI 10.54499/UIDB/50006/ 2020) through national funds, Susana M. Cardoso thanks FCT/MCTES for the funding provided through the Institutional Call to Scientific Employment Stimulus, Ana R. Circuncisão thanks FCT/MCTES and ESF (European Social Fund) through NORTE 20202 (Programa Operacional Região Norte) for her PhD, grant ref SFRH/BD/147321/2019, and Sónia Silva thanks FCT for her research contract (DL 57/2016/CP1482/ CT0093; DOI: 10.54499/DL57/2016/CP1482/CT0093) in the scope of the framework contract foreseen in the numbers 4, 5 and 6 of the article 23, of the Decree-Law 57/2016, of August 29, changed by Law 57/2017, of July 19.
dc.identifier.citationCatarino, Marcelo D.; Circuncisão, Ana R.; Silva, Sónia; Pinto, Diana; Pereira, Olívia R.; Cardoso, Susana M. (2025). Himanthalia elongata: An overview of its chemical composition and health-related benefits. Journal of Food Composition and Analysis. ISSN 0889-1575. 143, p. 1-22
dc.identifier.doi10.1016/j.jfca.2025.107587
dc.identifier.issn0889-1575
dc.identifier.urihttp://hdl.handle.net/10198/34598
dc.language.isoeng
dc.peerreviewedyes
dc.publisherAcademic Studies Press
dc.relationAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.relationAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.relationAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.relation.ispartofJournal of Food Composition and Analysis
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectBrown seaweed
dc.subjectHimanthalia elongata
dc.subjectBioactivities
dc.subjectTechnological innovation
dc.subjectMarine resources
dc.titleHimanthalia elongata: An overview of its chemical composition and health-related benefitseng
dc.typereview
dspace.entity.typePublication
oaire.awardTitleAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardTitleAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardTitleAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0008%2F2020/PT
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oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F50006%2F2020/PT
oaire.citation.endPage22
oaire.citation.startPage1
oaire.citation.titleJournal of Food Composition and Analysis
oaire.citation.volume143
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNamePereira
person.givenNameOlívia R.
person.identifier145216
person.identifier.ciencia-idB312-AF21-D2FA
person.identifier.orcid0000-0002-6275-3134
person.identifier.ridH-1049-2014
person.identifier.scopus-author-id52264387000
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project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
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