Algae as nutritional and functional food sources: revisiting our understanding

Download
  1. Get@NRC: Algae as nutritional and functional food sources: revisiting our understanding (Opens in a new window)
DOIResolve DOI: http://doi.org/10.1007/s10811-016-0974-5
AuthorSearch for: ; Search for: ; Search for: ; Search for: ; Search for: ; Search for: ; Search for: ; Search for: ; Search for:
TypeArticle
Journal titleJournal of Applied Phycology
ISSN0921-8971
1573-5176
Volume29
Issue2
Pages949982
Subjectalgal foods; antioxidants; arsenosugars; experimental design; microalgal supplements; nutritional minerals; omega-3-fatty acids; polysaccharides; sea vegetables; vitamins
AbstractGlobal demand for macroalgal and microalgal foods is growing, and algae are increasingly being consumed for functional benefits beyond the traditional considerations of nutrition and health. There is substantial evidence for the health benefits of algal-derived food products, but there remain considerable challenges in quantifying these benefits, as well as possible adverse effects. First, there is a limited understanding of nutritional composition across algal species, geographical regions, and seasons, all of which can substantially affect their dietary value. The second issue is quantifying which fractions of algal foods are bioavailable to humans, and which factors influence how food constituents are released, ranging from food preparation through genetic differentiation in the gut microbiome. Third is understanding how algal nutritional and functional constituents interact in human metabolism. Superimposed considerations are the effects of harvesting, storage, and food processing techniques that can dramatically influence the potential nutritive value of algal-derived foods. We highlight this rapidly advancing area of algal science with a particular focus on the key research required to assess better the health benefits of an alga or algal product. There are rich opportunities for phycologists in this emerging field, requiring exciting new experimental and collaborative approaches.
Publication date
PublisherSpringer
LanguageEnglish
AffiliationAquatic and Crop Resource Development; National Research Council Canada
Peer reviewedYes
NPARC number23002589
Export citationExport as RIS
Report a correctionReport a correction
Record identifier1499cc31-3908-4221-baab-f8dd9d257d2e
Record created2017-12-04
Record modified2017-12-04
Bookmark and share
  • Share this page with Facebook (Opens in a new window)
  • Share this page with Twitter (Opens in a new window)
  • Share this page with Google+ (Opens in a new window)
  • Share this page with Delicious (Opens in a new window)
Date modified: