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Microalgae as healthy ingredients for functional food: a review
Abstract
Microalgae are very interesting and valuable natural sources of highly valuable bioactive compounds, such as vitamins, essential amino acids, polyunsaturated fatty acids, minerals, carotenoids, enzymes and fibre. Due to their potential, microalgae have become some of the most promising and innovative sources of new food and functional products. Moreover, microalgae can be used as functional ingredients to enhance the nutritional value of foods and, thus, to favourably affect human health by improving the well-being and quality of life, but also by curtailing disease and illness risks. This review provides an overview of the current knowledge of the health benefits associated with the consumption of microalgae, bioactive compounds, functional ingredients, and health foods.
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“Arthrospira platensis and Chlorella vulgaris have been highlighted as natural sources of protein, whereas Dunaliella salina and Haematococcus pluvialis are considered natural sources of pigment (especially because of their content of β-carotene and astaxanthin, respectively) [19,20,22].”
From Challenges in Functional Food Products with the Incorporation of Some Microalgae (2024) · cites this paper as [22]
In the citing paper
“Arthrospira is also rich in the PUFAs—polyunsaturated fatty acids—as PUFAs account for 42–45% of total fatty acids [22].”
From Challenges in Functional Food Products with the Incorporation of Some Microalgae (2024) · cites this paper as [22]
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Cited by
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Food-Derived Bioactive Peptides in Human Health: Challenges and Opportunities
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Metadata
- Authors
- Matos, J., Cardoso, C., Bandarra, N. M., & Afonso, C.
- Affiliations
- Portuguese Sea and Atmosphere Institute (PT)
- Universidade do Porto (PT)
- Corresponding author
- Matos, J.
- Cardoso, C.
- Venue
- Food & Function
- Publisher
- Royal Society of Chemistry (RSC)
- Published
- 2017
- Volume
- 8
- Issue
- 8
- Pages
- 2672-2685
- ISSN
- 2042-6496 (ISSN-L)
- 2042-650X
- OpenAlex
- W2611976031
- Cited by
- 393
- References
- 130
- Citations by year
- 2026: 29 · 2025: 52 · 2024: 44 · 2023: 63 · 2022: 47 · 2021: 46 · 2020: 44 · 2019: 43 · 2018: 21 · 2017: 4
- FWCI
- 3.32
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food & Function (publishedVersion)
- PubMed (publishedVersion)
- Funders
- Fundação para a Ciência e a Tecnologia
- Topics
- Life Sciences › Agricultural and Biological Sciences › Aquatic Science › Seaweed-derived Bioactive Compounds
- Physical Sciences › Energy › Renewable Energy, Sustainability and the Environment › Algal biology and biofuel production
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Industry and Aquatic Biology
- Keywords
- microalgae, functional foods, functional food ingredients, bioactive compounds, polyunsaturated fatty acids, carotenoids, vitamins, essential amino acids, minerals, dietary fiber, enzymes, health benefits, nutritional value
- MeSH terms
- Animals, Humans, Minerals, Nutritive Value, Vitamins, Functional Food, Microalgae
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