Harvesting the Sea: Unveiling Marine Bioresources for Functional Foods and Human Health Enhancement explores the remarkable potential hidden within the depths of our oceans. Encompassing over two-thirds of the Earth's surface, the marine ecosystem possesses an astonishing array of biodiversity and contains a trove of bioactive compounds that can revolutionize human health and wellbeing. In a world where functional foods are gaining prominence for their ability to provide targeted health benefits, this book delves into the untapped potential of marine bioresources and reveals the captivating journey of their discovery, sustainable utilization, and prospects. Written by a global team of experts, this book underscores the pressing need for innovative solutions in nutrition and healthcare. Modern lifestyles, stress, and the rise of chronic diseases demand a shift toward functional foods that promote well-being and disease prevention. Organized by marine bioresources, nutritional and bioactive compounds, functional food types, and therapeutic properties, chapters highlight the potential of marine-derived bioactive compounds and offer insights into their integration into functional foods. Through a meticulously researched exploration, readers are invited to understand how these compounds can contribute to a more vibrant and fulfilling life. With its interdisciplinary approach, Harvesting the Sea: Unveiling Marine Bioresources for Functional Foods and Human Health Enhancement is a valuable resource for nutritionists, food scientists, biotechnologists, researchers, and anyone intrigued by the profound relationship between our oceans and human health. As a bridge between conventional foods and dietary supplements, this book illuminates the path toward a healthier, more functional future through the wonders of marine bioresources.
Table of Contents
Part I: General overview about marine bioresources1. Introduction
Part II. Different categories of marine bioresources
2. Seaweeds
3. Microalgae
4. Marine fungi and bacteria
5. Mollusks and echinoderms
6. Fish and fish by-products
Part III. Marine-derived nutritional and bioactive compounds
7. Polysaccharides
8. Lipids and fatty acids
9. Proteins and amino acids
10. Minerals
11. Vitamins
12. Pigments
13. Phenolic compounds
14. Terpenes Part IV. Marine-derived functional food types
15. Seaweeds based on food products
16. Marine polysaccharides based on food products
17. Marine proteins and fatty acids based on food products
18. Marine-based food supplements and food additives
19. Impacts on neurodegenerative disease
Part V. Therapeutic properties of functional foods incorporated with marine ingredients
20. Impacts on non-infectious diseases
21. Impacts on infectious diseases
22. Impacts on bone health
23. Impacts on gut health
24. Impacts on weight management
Part VI. Regulatory aspects of using marine bioresources to develop functional foods
25. Regulatory aspects of using marine bioresources to develop functional foods
Part VII. Future outlook of functional foods derived from marine bioresources
26. Future outlook of functional foods derived from marine bioresources
Authors
Thilina Uduwaka Jayawardena Department of Medicine, University of Alberta. Dr. Thilina U. Jayawardena is a research scientist with an interdisciplinary background in natural products chemistry, chemical biology, and cardiovascular molecular biology. He is currently a postdoctoral fellow in the Department of Medicine at the University of Alberta, where his research focuses on cardiomyopathy, ER stress, and gene-therapy-based approaches targeting the renin-angiotensin system. He previously held postdoctoral positions at the University of Calgary and the Universit� du Qu�bec � Trois-Rivi�res. Dr. Jayawardena's work integrates wet-lab and multi-omics approaches to study disease mechanisms and therapeutic targets. He has authored numerous peer-reviewed publications. Asanka Sanjeewa Senior Lecturer, University of Sri Jayewardenepura, Sri Lanka.Dr. Asanka Sanjeewa is Senior Lecturer at the University of Sri Jayewardenepura. He obtained his MSc and PhD in Marine Bioresource Technology at Jeju National University in South Korea, and he conducted his post-doctoral research in the Marine Bioresource Technology Laboratory of the Department of Marine Life Sciences at the School of Marine Biomedical Science at Jeju National University in South Korea. Dr. Sanjeewa's primary research interests focus on utilizing marine bioresources to develop functional products, such as nutraceuticals, cosmeceuticals, and functional foods. He co-led several book publications, including Elsevier's forthcoming Marine Specialized (secondary) Metabolites and Their Diverse Applications.
Madushani Herath Wayamba University of Sri Lanka. Dr. Madushani Herath is Lecturer at the Wayamba University of Sri Lanka. She obtained her MSc in Veterinary Medicine and PhD in Biological Sciences from Jeju National University, South Korea. Dr. Herath's primary research interests focus on the study of marine algae as functional foods to protect against inflammation and allergy, and she is a co-author of The Role of Seaweeds in Blue Bioeconomy.
