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Título: | Bioactivity and digestibility of microalgae Tetraselmis sp. and Nannochloropsis sp. as basis of their potential as novel functional foods |
Autor: | Paterson, Samuel CSIC ORCID; Gómez-Cortés, Pilar CSIC ORCID ; Fuente, Miguel Ángel de la CSIC ORCID ; Hernández-Ledesma, Blanca CSIC ORCID | Palabras clave: | Microalgae Novel functional foods Nutritional value Bioactivity Digestibility |
Fecha de publicación: | 2023 | Editor: | Multidisciplinary Digital Publishing Institute | Citación: | Nutrients 15(2): 477 (2023) | Resumen: | It is estimated that by 2050, the world’s population will exceed 10 billion people, which will lead to a deterioration in global food security. To avoid aggravating this problem, FAO and WHO have recommended dietary changes to reduce the intake of animal calories and increase the consumption of sustainable, nutrient-rich, and calorie-efficient products. Moreover, due to the worldwide rising incidence of non-communicable diseases and the demonstrated impact of diet on the risk of these disorders, the current established food pattern is focused on the consumption of foods that have functionality for health. Among promising sources of functional foods, microalgae are gaining worldwide attention because of their richness in high-value compounds with potential health benefits. However, despite the great opportunities to exploit microalgae in functional food industry, their use remains limited by challenges related to species diversity and variations in cultivation factors, changes in functional composition during extraction procedures, and limited evidence on the safety and bioavailability of microalgae bioactives. The aim of this review is to provide an updated and comprehensive discussion on the nutritional value, biological effects, and digestibility of two microalgae genera, Tetraselmis and Nannochloropsis, as basis of their potential as ingredients for the development of functional foods. | Descripción: | This article belongs to the Special Issue Role of Food Digestion and Digestive System in the Nutritional, Functional and Health Properties of Food Bioactives. | Versión del editor: | https://doi.org/10.3390/nu15020477 | URI: | http://hdl.handle.net/10261/309489 | DOI: | 10.3390/nu15020477 | E-ISSN: | 2072-6643 |
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bioactivityfoods.pdf | 4,98 MB | Adobe PDF | Visualizar/Abrir |
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