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A review of food hydrocolloids on cardiovascular health: Alginate, astragalus polysaccharides, carrageenan, fucoidan, lunasin, and psyllium

AK. Pandey, E. Ezewudo, N. Hoque, AT. Pandey, S. Menon, N. Simon, B. Rasouli, E. Habibi, SD. Sarker, L. Nahar, R. Hasan

. 2025 ; 315 (Pt 1) : 144505. [pub] 20250521

Language English Country Netherlands

Document type Journal Article, Review

Persistent link   https://www.medvik.cz/link/bmc25015424

Food hydrocolloids, derived from natural sources such as plants, algae, and microbes, possess bioactive properties that significantly contribute to cardiovascular health. This review focuses on six key hydrocolloids: alginate, astragalus polysaccharides, carrageenan, fucoidan, lunasin, and psyllium, while also considering other important natural hydrocoloids such as short chain fatty acids (SCFAs), plant-derived food hydrocolloids, plant-derived gums, plant-derived mucilages, pectin, modified citrus pectin, inulin, naringenin, chia seeds, gelatine, whey protein, casein, microbial exopolysaccharides and gums, ulvan, and laminarin. Alginate, from brown seaweed, aids in cardiac tissue regeneration and repair. Astragalus polysaccharides, from the Astragalus plant, provide antioxidant, anti-inflammatory, and immunomodulatory benefits. Carrageenan, sourced from red seaweed, supports lipid profile balance and heart health. Fucoidan, another brown seaweed derivative, offers antihypertensive and lipid-lowering effects. Lunasin, a peptide found in soybeans, oats, and barley, is known for its cholesterol-lowering properties and anti-inflammatory effects. Psyllium, rich in soluble fiber, helps lower LDL cholesterol and improve overall cardiovascular function. These hydrocolloids, along with other mentioned compounds, are utilized in drug formulations, cosmetics, processed foods, and dietary supplements, enhancing food texture and stability while delivering health benefits. Upon consumption, they can be absorbed into the bloodstream or metabolized by gut microbiota into bioactive metabolites. This review examines their effects on cardiovascular function, highlighting their mechanisms in regulating vascular tone, blood pressure, vascular inflammation, and cardiac function. It consolidates current research, emphasizing the potential of these hydrocolloids and related compounds in the prevention and management of cardiovascular diseases (CVDs).

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$a Pandey, Ajay K $u Department of Pharmaceutical Sciences, College of Pharmacy, Mercer University, Atlanta, GA, USA; Augusta University/University of Georgia Medical Partnership, University of Georgia Health Science Campus, Athens, GA, USA
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$a A review of food hydrocolloids on cardiovascular health: Alginate, astragalus polysaccharides, carrageenan, fucoidan, lunasin, and psyllium / $c AK. Pandey, E. Ezewudo, N. Hoque, AT. Pandey, S. Menon, N. Simon, B. Rasouli, E. Habibi, SD. Sarker, L. Nahar, R. Hasan
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$a Food hydrocolloids, derived from natural sources such as plants, algae, and microbes, possess bioactive properties that significantly contribute to cardiovascular health. This review focuses on six key hydrocolloids: alginate, astragalus polysaccharides, carrageenan, fucoidan, lunasin, and psyllium, while also considering other important natural hydrocoloids such as short chain fatty acids (SCFAs), plant-derived food hydrocolloids, plant-derived gums, plant-derived mucilages, pectin, modified citrus pectin, inulin, naringenin, chia seeds, gelatine, whey protein, casein, microbial exopolysaccharides and gums, ulvan, and laminarin. Alginate, from brown seaweed, aids in cardiac tissue regeneration and repair. Astragalus polysaccharides, from the Astragalus plant, provide antioxidant, anti-inflammatory, and immunomodulatory benefits. Carrageenan, sourced from red seaweed, supports lipid profile balance and heart health. Fucoidan, another brown seaweed derivative, offers antihypertensive and lipid-lowering effects. Lunasin, a peptide found in soybeans, oats, and barley, is known for its cholesterol-lowering properties and anti-inflammatory effects. Psyllium, rich in soluble fiber, helps lower LDL cholesterol and improve overall cardiovascular function. These hydrocolloids, along with other mentioned compounds, are utilized in drug formulations, cosmetics, processed foods, and dietary supplements, enhancing food texture and stability while delivering health benefits. Upon consumption, they can be absorbed into the bloodstream or metabolized by gut microbiota into bioactive metabolites. This review examines their effects on cardiovascular function, highlighting their mechanisms in regulating vascular tone, blood pressure, vascular inflammation, and cardiac function. It consolidates current research, emphasizing the potential of these hydrocolloids and related compounds in the prevention and management of cardiovascular diseases (CVDs).
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$a Ezewudo, Emmanuella $u Department of Pharmaceutical Sciences, College of Pharmacy, Mercer University, Atlanta, GA, USA
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$a Hoque, Nazia $u Department of Pharmaceutical Sciences, College of Pharmacy, Mercer University, Atlanta, GA, USA; Department of Pharmacy, East West University, Dhaka, Bangladesh
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$a Pandey, Anjali T $u Department of Pharmaceutical Sciences, College of Pharmacy, Mercer University, Atlanta, GA, USA; Department of Psychology, St. Bonaventure University, St. Bonaventure, NY, USA
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$a Menon, Sreelakshmi $u Department of Pharmaceutical Sciences, College of Pharmacy, Mercer University, Atlanta, GA, USA
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$a Simon, Nimi $u Department of Pharmaceutical Sciences, College of Pharmacy, Mercer University, Atlanta, GA, USA
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$a Rasouli, Baharehsadat $u Department of Biomedical Sciences, Université de Montréal, Quebec, Canada
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$a Habibi, Emran $u Medicinal Plants Research Centre, Institute of Herbal Medicines and Metabolic Disorders, Mazandaran University of Medical Sciences, Sari, Iran; Centre for Natural Products Discovery, School of Pharmacy and Biomolecular Sciences, Liverpool John Moores University, Liverpool L3 3AF, UK
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$a Hasan, Raquibul $u Department of Pharmaceutical Sciences, College of Pharmacy, Mercer University, Atlanta, GA, USA. Electronic address: hasan_r@mercer.edu
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