Microalgae, a Potential Natural Functional Food Source – a Review
Microalgae are a group of microorganisms used in aquaculture. The number of studies regarding their use as a functional food has recently increased due to their nutritional and bioactive compounds such as polysaccharides, fatty acids, bioactive peptides, and pigments. Specific microalgal glucans (po...
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| Format: | Article |
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2017-12-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://www.degruyter.com/view/j/pjfns.2017.67.issue-4/pjfns-2017-0017/pjfns-2017-0017.xml?format=INT |
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| author | Villarruel-López Angélica Ascencio Felipe Nuño Karla |
| author_facet | Villarruel-López Angélica Ascencio Felipe Nuño Karla |
| author_sort | Villarruel-López Angélica |
| collection | DOAJ |
| description | Microalgae are a group of microorganisms used in aquaculture. The number of studies regarding their use as a functional food has recently increased due to their nutritional and bioactive compounds such as polysaccharides, fatty acids, bioactive peptides, and pigments. Specific microalgal glucans (polysaccharides) can activate the immune system or exert antioxidant and hypocholesterolemic effects. The importance of algal lipids is based on their polyunsaturated fatty acids, their anti-inflammatory effects, their modulation of lipid pathways, and their neuroprotective action. Microalgae peptides can bind or inhibit specific receptors in cardiovascular diseases and cancer, while carotenoids can act as potent antioxidants. The beneficial biological activity will depend on the specific microalga and its chemical constituents. Therefore, knowledge of the composition of microalgae would aid in identifying, selecting, and studying their functional effects. |
| format | Article |
| id | doaj-art-0e20dda8613640dbae062b343522b63e |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2017-12-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-0e20dda8613640dbae062b343522b63e2025-02-02T17:37:06ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072017-12-0167425126410.1515/pjfns-2017-0017pjfns-2017-0017Microalgae, a Potential Natural Functional Food Source – a ReviewVillarruel-López Angélica0Ascencio Felipe1Nuño Karla2Laboratorio de Microbiología Sanitaria, Centro Universitario de Ciencias Exactas e Ingenierías, Universidad de Guadalajara, Marcelino García Barragán No. 1421, Guadalajara, Jalisco 44430, MexicoUnidad de Patología Marina, Centro de Investigaciones Biológicas del Noroeste, Instituto Politécnico Nacional 195, Col. Playa Palo de Santa Rita Sur, La Paz, B.C.S. 23096, MexicoDivisión de Ciencias de la Salud, Centro Universitario de Tonalá, Universidad de Guadalajara, Av. Periférico Norte No. 555, Tonalá, Jalisco 48525, MexicoMicroalgae are a group of microorganisms used in aquaculture. The number of studies regarding their use as a functional food has recently increased due to their nutritional and bioactive compounds such as polysaccharides, fatty acids, bioactive peptides, and pigments. Specific microalgal glucans (polysaccharides) can activate the immune system or exert antioxidant and hypocholesterolemic effects. The importance of algal lipids is based on their polyunsaturated fatty acids, their anti-inflammatory effects, their modulation of lipid pathways, and their neuroprotective action. Microalgae peptides can bind or inhibit specific receptors in cardiovascular diseases and cancer, while carotenoids can act as potent antioxidants. The beneficial biological activity will depend on the specific microalga and its chemical constituents. Therefore, knowledge of the composition of microalgae would aid in identifying, selecting, and studying their functional effects.http://www.degruyter.com/view/j/pjfns.2017.67.issue-4/pjfns-2017-0017/pjfns-2017-0017.xml?format=INTmicroalgaepolysaccharidesfatty acidspigmentsvitamins |
| spellingShingle | Villarruel-López Angélica Ascencio Felipe Nuño Karla Microalgae, a Potential Natural Functional Food Source – a Review Polish Journal of Food and Nutrition Sciences microalgae polysaccharides fatty acids pigments vitamins |
| title | Microalgae, a Potential Natural Functional Food Source – a Review |
| title_full | Microalgae, a Potential Natural Functional Food Source – a Review |
| title_fullStr | Microalgae, a Potential Natural Functional Food Source – a Review |
| title_full_unstemmed | Microalgae, a Potential Natural Functional Food Source – a Review |
| title_short | Microalgae, a Potential Natural Functional Food Source – a Review |
| title_sort | microalgae a potential natural functional food source a review |
| topic | microalgae polysaccharides fatty acids pigments vitamins |
| url | http://www.degruyter.com/view/j/pjfns.2017.67.issue-4/pjfns-2017-0017/pjfns-2017-0017.xml?format=INT |
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