Vitamin C from Seaweed: A Review Assessing Seaweed as Contributor to Daily Intake
dc.contributor.author | Nielsen, Cecilie Wirenfeldt | |
dc.contributor.author | Rustad, Turid | |
dc.contributor.author | Holdt, Susan Løvstad | |
dc.date.accessioned | 2021-03-05T12:46:05Z | |
dc.date.available | 2021-03-05T12:46:05Z | |
dc.date.created | 2021-01-20T09:15:15Z | |
dc.date.issued | 2021 | |
dc.identifier.citation | Foods. 2021, 10 (1), 198-?. | en_US |
dc.identifier.issn | 2304-8158 | |
dc.identifier.uri | https://hdl.handle.net/11250/2731884 | |
dc.description.abstract | Seaweeds are indiscriminately said to contain significant amounts of vitamin C, but seaweeds are a diverse group, which may limit the ability to generalize. Several studies have been performed on vitamin C in seaweed, and this review covers these findings, and concludes on how much vitamin C is found in seaweeds. A systematic review of vitamin C in 92 seaweed species was conducted followed by analyzing the 132 data entries. The average vitamin C content was 0.773 mg g−1 seaweed in dry weight with a 90th percentile of 2.06 mg g−1 dry weight. The vitamin C content was evaluated based on taxonomical categories of green, brown and red seaweeds (Chlorophyta (phylum), Phaeophyceae (class), and Rhodophyta (phylum)), and no significant differences were found between them. The vitamin C content was compared to other food sources, and this showed that seaweeds can contribute to the daily vitamin C intake, but are not a rich source. Moreover, seasonal variations, analytical methods, and processing impacts were also evaluated. | en_US |
dc.language.iso | eng | en_US |
dc.publisher | MDPI | en_US |
dc.rights | Navngivelse 4.0 Internasjonal | * |
dc.rights.uri | http://creativecommons.org/licenses/by/4.0/deed.no | * |
dc.title | Vitamin C from Seaweed: A Review Assessing Seaweed as Contributor to Daily Intake | en_US |
dc.type | Peer reviewed | en_US |
dc.type | Journal article | en_US |
dc.description.version | publishedVersion | en_US |
dc.source.pagenumber | 198-? | en_US |
dc.source.volume | 10 | en_US |
dc.source.journal | Foods | en_US |
dc.source.issue | 1 | en_US |
dc.identifier.doi | 10.3390/foods10010198 | |
dc.identifier.cristin | 1875089 | |
cristin.ispublished | true | |
cristin.fulltext | original | |
cristin.qualitycode | 1 |