ReviewFood chemistry: X2025
Seaweed phenolic compounds: Relationship with antioxidant activity and application in different food products.
Review in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
4 citing papers in PubMed.
- Bioactive Compounds from Seaweeds as Natural Preservatives for Seafood.Molecules (Basel, Switzerland) · 2026Review
- Suspect screening-based LC-HRMS characterization of short-chain peptide hydrolysates from marine macroalgae.Analytical and bioanalytical chemistry · 2026Article
- Magnetic field-assisted immersion freezing preserves starch structure and quality of fresh waxy corn puree.Food chemistry: X · 2026Article
- Microalgae and Macroalgae as Advanced Sources of Tyrosinase Inhibitors.Molecules (Basel, Switzerland) · 2025Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Algae comprise different inherent antioxidants. Among them, phenolic compounds can serve as potential antioxidants. Hence, in this review, phenolic compounds and their relationships with antioxidant activity are discussed. Based on published studies, phenolic compounds showed antioxidant activity that even outperformed positive controls in some cases, depending on the type of compound and type of assay such as BHT and l-ascorbic acid. Also, it was found that the degree of antioxidant activity of phenolic compounds, belonging to a specified category, depends on various factors. Besides, it would be interesting to review the efficacy of these compounds in real foods since antioxidant activity in vitro may differ from that in real foods. Accordingly, the addition of seaweeds in various forms to different food products is surveyed. It was found that phenolic compounds delayed lipid or protein oxidation. However, several factors governed their efficiencies in foodstuffs, like food type (food matrix), type of extractant for seaweed extract, presence of other compounds, and oligomeric or polymeric nature of phlorotannins. Ultimately, it is noted that seaweed phenolic compounds can effectively act as antioxidants, but serious limitations must be regarded.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.