Seaweeds: A Food for Our Future

graphical abstract
Lydia Ferrara

 

Abstract

Seaweeds contain biologically active compounds with different therapeutic potentials. They have also found application in the food and pharmaceutical industries as sources of functional food ingredients, nutraceuticals, food supplements, food hydrocolloids and biotechnological products. Some algae are traditionally consumed as soups and vegetables, while others are used as a condiment and used in sauces. Much research has shown their antidiabetic, antihypertensive, antioxidant, anti-inflammatory, antimicrobial and immunomodulating action and they have been used as functional ingredients for the development of therapeutic agents to combat degenerative diseases. Algae are considered foods suitable for everyone for their low calorie content and the diversity of important nutrients such as proteins, essential amino acids, vitamins, minerals, both soluble and insoluble dietary fibers and bioactive compounds. This review presents an overview of the properties and potentials algae applications highlighting that they are excellent candidates to be used as ingredients for health by the food industry.

Published on: April 06, 2020
doi: 10.17756/jfcn.2020-084
Citation: Ferrara L. 2020. Seaweeds: A Food for Our Future. J. J Food Chem Nanotechnol 6(2): 56-64.
 
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