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

• Published in: Journal of applied phycology Vol. 32; no. 3; pp. 1789 - 1802
• Main Authors: Nova, Paulo, Martins, Ana Pimenta, Teixeira, Carla, Abreu, Helena, Silva, Joana Gabriela, Silva, Ana Machado, Freitas, Ana Cristina, Gomes, Ana Maria
• Format: Journal Article
• Language: English
• Published: Dordrecht Springer Netherlands 01.06.2020; Springer Nature B.V
• Subjects: Algae; Anticoagulants; Antihypertensives; Antioxidants; Bioactive compounds; Biomedical and Life Sciences; Coagulants; consumer attitudes; Diabetes mellitus; Dimensions; disease prevention; Ecology; edible seaweed; food composition; Food industry; Food matrix; Food processing industry; Food products; Foods; Freshwater & Marine Ecology; health foods; Health promotion; Inflammation; Life Sciences; macroalgae; markets; medicinal properties; Microalgae; Morbidity; Nutrition; nutritive value; Phytoplankton; Plant Physiology; Plant Sciences; Seaweeds; Sustainability; value-added products; Bioactive compounds; Functional foods; Algae; Seaweeds; Health benefits

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...