Effects of Phlorotannins on Organisms: Focus on the Safety, Toxicity, and Availability of Phlorotannins

Negara, Bfsp and Sohn, J. H. and Kim, J. S. and Choi, J. S.

Foods (2021) 10:

DOI: 10.3390/foods10020452

Abstract

Phlorotannins are polyphenolic compounds produced via polymerization of phloroglucinol, and these compounds have varying molecular weights (up to 650 kDa). Brown seaweeds are rich in phlorotannins compounds possessing various biological activities, including algicidal, antioxidant, anti-inflammatory, antidiabetic, and anticancer activities. Many review papers on the chemical characterization and quantification of phlorotannins and their functionality have been published to date. However, although studies on the safety and toxicity of these phlorotannins have been conducted, there have been no articles reviewing this topic. In this review, the safety and toxicity of phlorotannins in different organisms are discussed. Online databases (Science Direct, PubMed, MEDLINE, and Web of Science) were searched, yielding 106 results. Following removal of duplicates and application of the exclusion criteria, 34 articles were reviewed. Phlorotannins from brown seaweeds showed low toxicity in cell lines, invertebrates, microalgae, seaweeds, plants, animals (fish, mice, rats, and dogs), and humans. However, the safety and toxicity of phlorotannins in aquaculture fish, livestock, and companion animals are limited. Further studies in these organisms are necessary to carry out a systematic analysis of the safety and toxicity of phlorotannins and to further identify the potential of phlorotannins as functional foods, feeds, and pharmaceuticals.

Citation

Negara, B., Sohn, J. H., Kim, J. S., & Choi, J. S. (2021). Effects of Phlorotannins on Organisms: Focus on the Safety, Toxicity, and Availability of Phlorotannins. Foods, 10(2). https://doi.org/10.3390/foods10020452 invertebrates, toxicity, animal, human, phlorotannins, plant

Keywords

• invertebrates
• toxicity
• animal
• human
• phlorotannins
• plant