| Autor: |
Ranasinghe, R. A. S. N., Wijesekara, W. L. I., Perera, P. R. D., Senanayake, S. A., Pathmalal, M. M., Marapana, R. A. U. J. |
| Předmět: |
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| Zdroj: |
Journal of Aquatic Food Product Technology; 2022, Vol. 31 Issue 5, p445-482, 38p |
| Abstrakt: |
Jellyfish are marine invertebrates notorious for tentacles that contain venom-bearing nematocytes, which cause painful stings. Climatic changes and human activities have resulted in increasing jellyfish blooms, which have negatively affected functioning of the marine ecosystem as well as human socioeconomic activities. However, some edible jellyfish species have been consumed in Asia for centuries as a food and in medicinal purposes. Moreover, recent research studies have discovered various bioactive properties of jellyfish venoms, including antioxidant, antihypertensive, anticancer, and antimicrobial properties. This review mainly emphasizes the recent studies that have focused on the possible utilization of jellyfish in food and medical applications. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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