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Effect of heating and probiotic fermentation on the phytochemical content and antioxidant potential of edible Irish brown seaweeds

✍ Scribed by Gupta, Shilpi; Abu-Ghannam, Nissreen; Rajauria, Gaurav

Book ID
118176887
Publisher
Walter de Gruyter GmbH & Co. KG
Year
2012
Tongue
English
Weight
784 KB
Volume
55
Category
Article
ISSN
0006-8055

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## Abstract **BACKGROUND:** Limited research suggests that brown seaweed (extracts) may be used in pig nutrition for improving gut health and performances and for iodine enrichment of tissues. One __in vitro__ and two __in vivo__ experiments with dried iodine‐rich intact marine seaweed (__Ascophyll