Molecular Aspects of Carrageenan in the Pharmaceutical and Food
Industries

Julianne   Soares   Pereira; Robson   Xavier   Faria
doi:10.2174/1573401319666230418123401
Abstract

Carrageenan is a gel-forming polysaccharide obtained by extracting certain species of red algae. This substance is used in several food groups due to carrageenan's ability to replace fat and combine easily with milk proteins to increase solubility and improve texture. Although the FDA (Food and Drug Administration) considers carrageenan safe for consumption, this point is still subject to intense scrutiny to investigate the potential health risks associated with human consumption. In view of this, the objective of this review was to address the consumption of carrageenan in the food and pharmaceutical industries and its possible toxic effects on health. One hundred and eleven articles were related to the objective of this review. Although carrageenan is widely used for consumption and several studies describe its beneficial effects, a large number of articles have already been bringing possible toxic effects that it can generate in the long term.
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DOI https://dx.doi.org/10.2174/1573401319666230418123401	Print ISSN 1573-4013
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Current Nutrition & Food Science

Molecular Aspects of Carrageenan in the Pharmaceutical and Food Industries

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