Foods with microalgae and seaweeds fostering consumers health: a review on scientific and market innovations

Nutrition plays a crucial role in health promotion and disease prevention, and dietary-related factors are, in many cases, the leading risks for worldwide mortality and morbidity. Nowadays, consumer awareness of this fact has led to an increasing interest in food products that couple both these dime...

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Bibliographic Details
Published in:Journal of applied phycology 2020-06, Vol.32 (3), p.1789-1802
Main Authors: Nova, Paulo, Martins, Ana, Teixeira, Carla, Abreu, Helena, Silva, Joana Gabriela, Silva, Ana Machado, Cardoso Freitas Lopes de Freitas, Ana Cristina, Gomes, Ana Maria
Format: Article
Language:English
Subjects:
Algae
Anticoagulants
Antihypertensives
Antioxidants
Bioactive compounds
Biomedical and Life Sciences
Coagulants
Diabetes mellitus
Dimensions
Ecology
Food industry
Food matrix
Food processing industry
Food products
Foods
Freshwater & Marine Ecology
Functional foods
Health benefits
Health promotion
Inflammation
Life Sciences
Microalgae
Morbidity
Nutrition
Phytoplankton
Plant Physiology
Plant Sciences
Seaweeds
Sustainability
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Summary:Nutrition plays a crucial role in health promotion and disease prevention, and dietary-related factors are, in many cases, the leading risks for worldwide mortality and morbidity. Nowadays, consumer awareness of this fact has led to an increasing interest in food products that couple both these dimensions to an imperative third overall factor of interest—sustainability. Microalgae and seaweeds have in their composition a wide range of important multifunctional bioactive compounds which may possess cardiovascular protective, anti-inflammatory, anti-hypertensive, antioxidant, anti-coagulant, anti-proliferative, and/or antidiabetic activities. In addition, they can constitute excellent ingredients for the food industry to be used in the development of value-added food products. This review provides an overview on the current scientific and industrial developments regarding food products incorporating microalgae and seaweeds. Furthermore, technological, nutritional, sustainability, and health benefits resulting from their incorporation in different food matrixes are also explored
ISSN:0921-8971
1573-5176
DOI:10.1007/s10811-020-02129-w