Chapter 35. Nutraceutical Quality of Shellfish

  1. Associate Professor Cesarettin Alasalvar2,
  2. Professor Fereidoon Shahidi3,
  3. Professor Kazuo Miyashita4 and
  4. Dr Udaya Wanasundara5
  1. Bonnie Sun Pan

Published Online: 2 SEP 2010

DOI: 10.1002/9781444325546.ch35

Handbook of Seafood Quality, Safety and Health Applications

Handbook of Seafood Quality, Safety and Health Applications

How to Cite

Pan, B. S. (2010) Nutraceutical Quality of Shellfish, in Handbook of Seafood Quality, Safety and Health Applications (eds C. Alasalvar, F. Shahidi, K. Miyashita and U. Wanasundara), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781444325546.ch35

Editor Information

  1. 2

    TÜBİTAK Marmara Research Centre, Food Institute, Gebze/Kocaeli, Turkey

  2. 3

    Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL, Canada

  3. 4

    Faculty of Fisheries Sciences, Hokkaido University, Hakodate, Japan

  4. 5

    POS Pilot Plant Corporation, Saskatoon, SK, Canada

Author Information

  1. Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan

Publication History

  1. Published Online: 2 SEP 2010
  2. Published Print: 1 OCT 2010

ISBN Information

Print ISBN: 9781405180702

Online ISBN: 9781444325546



  • nutraceutical quality of shellfish;
  • shellfish, remedy for jaundice, hepatitis and liver diseases;
  • extractive nitrogenous compounds;
  • sterols, present in unsaponifiable fraction of lipid in clams;
  • hypolipidemia and hypocholesterolemia activity;
  • plant sterols and their derivatives - active compounds identified in clams;
  • immunity regulation activity;
  • anti-cancer activity - shellfish extracts, dose-dependency of growth inhibition of hepatoblastoma (HuH- 6KK) cells;
  • hot-water extract of freshwater clams - exerting hepatoprotective effects on subacute hepatitis;
  • shellfish extracts and hydrolysates - antioxidative, lipidemic, hypocholesterolemia, blood tension and immunity regulation and hepatic protection


This chapter contains sections titled:

  • Introduction

  • Chemical compositions

  • Functional activities

  • Functional clam products

  • Conclusions

  • Acknowledgements

  • References