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Food Funct. 2017 Aug 1;8(8):2672-2685. doi: 10.1039/c7fo00409e. Epub 2017 Jul 6.

Microalgae as healthy ingredients for functional food: a review.

Author information

1
Division of Aquaculture and Upgrading, Portuguese Institute of the Sea and Atmosphere, IPMA, Avenida de Brasília, 1449-006 Lisboa, Portugal. jojoanamatos7@gmail.com carlos.cardoso@ipma.pt.
2
Division of Aquaculture and Upgrading, Portuguese Institute of the Sea and Atmosphere, IPMA, Avenida de Brasília, 1449-006 Lisboa, Portugal. jojoanamatos7@gmail.com carlos.cardoso@ipma.pt and Interdisciplinary Centre of Marine and Environmental Research (CIIMAR/CIMAR), University of Porto, Rua dos Bragas 289, P 4050-123 Porto, Portugal.

Abstract

Microalgae are very interesting and valuable natural sources of highly valuable bioactive compounds, such as vitamins, essential amino acids, polyunsaturated fatty acids, minerals, carotenoids, enzymes and fibre. Due to their potential, microalgae have become some of the most promising and innovative sources of new food and functional products. Moreover, microalgae can be used as functional ingredients to enhance the nutritional value of foods and, thus, to favourably affect human health by improving the well-being and quality of life, but also by curtailing disease and illness risks. This review provides an overview of the current knowledge of the health benefits associated with the consumption of microalgae, bioactive compounds, functional ingredients, and health foods.

PMID:
28681866
DOI:
10.1039/c7fo00409e
[Indexed for MEDLINE]

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