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Algae As Source Of Food And Nutraceuticals
K. Godlewska, A. Dmytryk, Ł. Tuhy, K. Chojnacka
Published 2017 · Biology
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Increasing knowledge on nutrition and plant biotechnology has changed the concepts of agriculture, food, and its impact on health. The numerous scientific research and publications have shown that algae provide health benefits to the people. Seaweeds, due to the beneficial biochemical composition, have a great potential to be used as components of food aimed at increasing its nutritional value. Algal cells possess a wide diversity of biologically active metabolites, e.g., proteins, vitamins, minerals, polysaccharides, amino acids, fatty acids, lipids and could be used in the development of pharmaceuticals and also essential compounds for human nutrition. They could be used as an antioxidant, anti-inflammatory, anticoagulant, antimicrobial, antibacterial, antiviral, antifungal, anticancer, antiobesity, antidiabetic, hypercholesterolemic, and antihypertensive nutraceuticals. The nutritional algae value differs from various species, geographic areas, seasons, and water conditions are taken into account. Currently, the algal products have become familiar to people and the prevention of disease is better understood. The number of healthcare pharmaceuticals from algae is still in the development stage and new functions are being investigated.
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