Advances in the Extraction Technology, Composition Analysis and Biological Activity Evaluation of Polyphenols from <i>Ulva lactuca</i>

ZENG Yuanyuan; TONG Tao; HUANG Kunlun

doi:10.13386/j.issn1002-0306.2020080107

Volume 42 Issue 20

Oct. 2021

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Science and Technology of Food Industry > 2021 > 42(20): 384-390. > DOI: 10.13386/j.issn1002-0306.2020080107

ZENG Yuanyuan, TONG Tao, HUANG Kunlun. Advances in the Extraction Technology, Composition Analysis and Biological Activity Evaluation of Polyphenols from Ulva lactuca[J]. Science and Technology of Food Industry, 2021, 42(20): 384−390. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020080107.

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Advances in the Extraction Technology, Composition Analysis and Biological Activity Evaluation of Polyphenols from Ulva lactuca

ZENG Yuanyuan^1,,
TONG Tao^{1, 2, ,},
HUANG Kunlun^{1, 2, ,}

1.
College of Food Science and Nutrition Engineering, China Agricultural University, Beijing 100083, China
2.
Advanced Innovation Center for Food Nutrition and Human Health (China Agricultural University), Beijing 100083, China

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Received Date: August 12, 2020
Available Online: August 01, 2021

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Abstract

Abstract

Ulva lactuca polyphenols are secondary metabolites of green algae and have been experimentally proven to exert diverse biological activities. The content and biological activity of polyphenol extracted from U. lactuca depends not only on the growth environment and climatic conditions, but also on the extraction method and operation steps. This review aims to provide an overview of the extraction method, composition, and antioxidant, antibacterial, cholesterol lowering, anti-inflammatory as well as in vitro anti-cancer activities of polyphenol from U. lactuca. The application prospect of U. lactuca polyphenols in food and medicine field is also covered.
- Ulva lactuca,
- alage polyphenols,
- antioxidant activity,
- biological activity,
- extraction of polyphenols

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