Microalgae, a potential natural functional food source – a review

• Autorzy: Villarruel- Lopez A. , Ascencio F. , Nuno K.
• Języki publikacji: EN

Abstrakty

EN

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 specifi c receptors in cardiovascular diseases and cancer, while carotenoids can act as potent antioxidants. The beneficial biological activity will depend on the specifi c microalga and its chemical constituents. Therefore, knowledge of the composition of microalgae would aid in identifying, selecting, and studying their functional effects.

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2017
• Tom: 67
• Numer: 4
• Opis fizyczny: p.251-263,ref.

Twórcy

autor

Villarruel- Lopez A.

• Laboratorio de Microbiología Sanitaria, Centro Universitario de Ciencias Exactas e Ingenierias, Universidad de Guadalajara, Marcelino Garcia Barragan No. 1421, Guadalajara, Jalisco 44430, Mexico

autor

Ascencio F.

• Unidad de Patologia Marina, Centro de Investigaciones Biologicas del Noroeste, Instituto Politecnico Nacional 195, Col. Playa Palo de Santa Rita Sur, La Paz, B.C.S. 23096, Mexic

autor

Nuno K.

• Division de Ciencias de la Salud, Centro Universitario de Tonala Universidad de Guadalajara, Av. Periferico Norte No. 555, Tonala, Jalisco 48525, Mexico

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Identyfikatory

DOI

10.1515/pjfns-2017-0017