alexa Microalgae: a novel ingredient in nutrition.
Geology & Earth Science

Geology & Earth Science

Journal of Oceanography and Marine Research

Author(s): Christaki E, FlorouPaneri P, Bonos E, Christaki E, FlorouPaneri P, Bonos E

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Abstract Microalgae are known for centuries, but their commercial large-scale production started a few decades ago. They can be grown in open-culture systems such as lakes or highly controlled close-culture systems, have higher productivity than the traditional crops and can be grown in climatic conditions and regions where other crops cannot be grown, such as desert and coastal areas. The edible microalgae are the green algae (chlorophyta) and the cyanobacteria. Microalgae contain substances of high biological value, such as polyunsaturated fatty acids, proteins, amino acids, pigments, antioxidants, vitamins and minerals. They are promising sources for novel products and applications and they can be used in the diet of humans and animals as natural foods with health benefits. Moreover, they can find use in the protection of the environment, as well as in pharmaceuticals, biofuel production and cosmetics. This article was published in Int J Food Sci Nutr and referenced in Journal of Oceanography and Marine Research

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