Sea Lettuce (Ulva lactuca) as a Source of Dietary Antioxidant

Luh P. R. Sundari 1* and Putu A. W. Wijaya 2
1Physiology Department, Faculty of Medicine, Udayana University, Bali, Indonesia
2Biomedic Science Postgraduate Program, Faculty of Medicine, Udayana University, Bali, Indonesia

Corresponding Author: luhputu_ratnafk@unud.ac.id; Tel: +6281933070077
Recieved Date: 16 February 2021; Accepted Date: 11 April 2021; Published Date: 03 May
Citation: Sundari LPR and Wijaya PAW. Sea Lettuce (Ulva lactuca) as a Source of Dietary Antioxidant. Trop J Nat Prod Res. 2021; 5(4): 603-608. doi.org/10.26538/tjnpr/v5i4.1  http://www.doi.org/10.26538/tjnpr/v5i4.1
Copyright:
© 2021 Sundari and Wijaya. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
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ABSTRACT

Sea lettuce (Ulva lactuca) is a local food with high antioxidant activity. It exists as a green algae and lives in shallow waters, especially on rocky beaches. Several studies have demonstrated Ulvas bioactive compounds and their antioxidant effect on several health parameters. The plant is also known to contain vitamin C, total phenolics, and Vitamin E (alpha-tocopherol), hence, it has anti-peroxidation and anti-hyperlipidemic effects. In addition, Ulva lactuca also has anti-inflammatory effect due to its ability to inhibit free radicals. This review will discuss how the active ingredients contained in Ulva lactuca act in the body that they can be a potential dietary source of antioxidants.<o:p></o:p>

Keywords: Sea lettuce, Ulva lactuca, Vitamin C, Vitamin E, Antioxidant.
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ISSN: 2616-0684 (Print)
ISSN: 2616-0692 (Online)
DOI: 10.26538/tjnpr
Index Copernicus Value (ICV) for 2017: 59.83
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