Autores

Patel, A. K., Singhania, R. R., Awasthi, M. K., Varjani, S., Bhatia, S. K., Tsai, M. L., Hsieh S.L., Chen C. W. & Dong, C. D.

Abstract

Macro- and microalgae-based foods are becoming popular due to their high nutritious value. The algal biomass most promising fraction is polysaccharides (PS) or their derivatives (as dietary fibers) which are not entirely fermented by colonic bacteria hence act as potential prebiotic. Primarily, algae become famous as prominent protein sources. Recently, these are widely adopted as functional food or animal feed. Besides prebiotic and balanced amino acids source, algae derived compounds implied as therapeutics due to comprising bioactive properties to elicit immunomodulatory, antioxidative, anticancerous, anticoagulant, hepato-protective, and antihypertensive responses. Despite the above potentials, broader research determinations are inevitable to explore these algal compounds until microalgae become a business reality for broader and specific applications in all health domains. Moreover, their potential to develop an algal-based food industry to meet the people’s requirements not only as a sustainable food solution with several health benefits but also as therapeutics is inevitable.

Resumen del artículo

Este artículo repasa los avances recientes en la investigación sobre las aplicaciones de de las algas en alimentos funcionales, alimentos para animales, nutracéuticos y/o terapéuticos. Se engloban productos de macro- y microalgas/cianobacterias, que de forma independiente o con algunas formulaciones exhiben potencial para mejorar la salud humana y/o animal. También se analizan brevemente las lagunas de conocimiento entre la investigación y el desarrollo, así como la etapa de comercialización de estos productos.