Algal Functional Foods and Nutraceuticals: Benefits, Opportunities, and Challenges

Dietary Component and Composition of Algal Functional Food

Author(s): Soraya Paz*, Carmen Rubio, Ángel J. Gutiérrez, Dailos González-Weller and Arturo Hardisson

Pp: 270-286 (17)

DOI: 10.2174/9789815051872122010016

* (Excluding Mailing and Handling)


Algae, formerly used in food in countries on the Asian continent, are increasingly common in Western countries. These are foods with great nutritional value due to their composition in minerals and vitamins, as well as bioactive substances. Seaweed is a valuable source of antioxidants that, with its consumption, would help reduce oxidative stress. Likewise, it should be noted that the production of algae is sustainable and that, due to its own growth factors and low requirements, it reduces economic costs. This chapter will study the nutritional properties of the consumption of edible algae and the possible differences between edible species of algae and its contribution to the recommended daily requirements.

Keywords: Algal Foods, Antioxidant, Calcium, Chlorophyta, Cobalt, Copper, Dietary Intake, Dietary Reference Intake (Dri), Edible Seaweeds, Iron, Magnesium, Manganese, Minerals, Molybdenum, Phaeophyta, Potassium, Rhodophyta, Sodium, Trace Elements, Vitamins, Zinc.

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