The pharmacological activities and roles of algae as a sustainable resource in industrial applications

Ma, Zheng Feei; Fu, Caili; Li, Zhanming; Wan, Zhongxiao

Abstract

Algae are one of the most common organisms that can be found on earth. They contain rich chemical composition and a wide variety of bioactive compounds, many of which have commercial applications in cosmetic, agricultural and pharmaceutical industries. In addition, due to their thickening, gelling and stabilizing properties, they have been used in food industry and used to develop food additives and products including carrageenan, agar and alginate. They are added to food products such as sausages and pastry to improve their overall food quality. Some cereal-based products such as bread and pasta are enriched with algae. Algae have been used to develop fermented functional food products, particularly dairy products, which offer high concentration of lactic acid bacteria and biologically active metabolites of natural origin from algae. Natural antioxidants in algae have been reported to have important roles against non-communicable diseases and aging processes by protecting cells from oxidative damage. Therefore, it has been suggested that the inclusion of marine products such as algae in the human diet can help to reduce the incidence of diabetes, cardiovascular diseases (CVD), stroke and cancer based on the positive relationship between marine food intake and lower risk of common chronic diseases.

• Online Publication Date: May 16, 2023
• Publication Date: May 16, 2023
• Deposit Date: Jan 11, 2024
• Publisher: Elsevier
• Pages: 200-205
• Book Title: Sustainable Food Science - A Comprehensive Approach
• ISBN: 9780128241660
• DOI: https://doi.org/10.1016/B978-0-12-823960-5.00060-3
• Public URL: https://uwe-repository.worktribe.com/output/11601111