Functional Ingredients from Algae for Foods and Nutraceuticals, 1st Edition

  • Published By:
  • ISBN-10: 0857098683
  • ISBN-13: 9780857098689
  • DDC: 664
  • Grade Level Range: College Freshman - College Senior
  • 768 Pages | eBook
  • Original Copyright 2013 | Published/Released June 2014
  • This publication's content originally published in print form: 2013

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Algae have a long history of use as foods and food ingredients. There is increasing interest in them as sources of bioactive compounds in functional foods and nutraceuticals. Functional Ingredients from Algae for Foods and Nutraceuticals reviews key topics, encompassing macroalgae (seaweeds) and microalgae. After introducing algae as a source of biologically active ingredients in functional foods and nutraceuticals, Part one explores the structure and occurrence of the major algal components. Part two highlights biological properties of algae and algal components and includes chapters on the antioxidant properties of algal components, anticancer agents derived from marine algae, anti-obesity and anti-diabetic activities of algae, and algae and cardiovascular health. Chapters in Part Three focus on extracting compounds and fractions from algae and cover conventional and alternative technologies for producing algal polysaccharides. Finally, chapters in Part Four explore applications of algae and algal components in foods, functional foods, and nutraceuticals including the design of healthier foods and beverages, prebiotic properties of algae and algae-supplemented products, algal hydrocolloids for the production and delivery of probiotic bacteria, and cosmeceuticals. Functional Ingredients from Algae for Foods and Nutraceuticals is a comprehensive resource for chemists, chemical engineers and medical researchers and those in the algaculture, food, and nutraceutical industries.

Table of Contents

Front Cover.
Half Title Page.
Other Frontmatter.
Title Page.
Copyright Page.
Contributor Contact Details.
Woodhead Publishing Series in Food Science, Technology and Nutrition.
1: Algae as a Source of Biologically Active Ingredients for the Formulation of Functional Foods and Nutraceuticals.
2: Structure and Occurrence of the Major Algal Components.
3: Chemical Structures of Algal Polysaccharides.
4: Algal Lipids, Fatty Acids and Sterols.
5: Algal Proteins, Peptides and Amino Acids.
6: Phlorotannins.
7: Pigments and Minor Compounds in Algae.
8: Biological Properties of Algae and Algal Components.
9: Antioxidant Properties of Algal Components and Fractions.
10: Antimicrobial Activity of Compounds Isolated from Algae.
11: Anticancer Agents Derived from Marine Algae.
12: Anti-Inflammatory Properties of Algae.
13: Algae and Cardiovascular Health.
14: Gastric and Hepatic Protective Effects of Algal Components.
15: Anti-Obesity and Anti-Diabetic Activities of Algae.
16: Extraction of Bioactive Components from Algae.
17: Conventional and Alternative Technologies for the Extraction of Algal Polysaccharides.
18: Enzymatic Extraction of Bioactives from Algae.
19: Subcritical Water Extraction of Bioactive Components from Algae.
20: Supercritical Co2 Extraction of Bioactive Components from Algae.
21: Ultrasonic- and Microwave-Assisted Extraction and Modification of Algal Components.
22: Applications of Algae and Algal Components in Foods, Functional Foods and Nutraceuticals.
23: Design of Healthier Foods and Beverages Containing Whole Algae.
24: Development of Nutraceuticals Containing Marine Algae Oils.
25: Prebiotic Properties of Algae and Algae-Supplemented Products.
26: Algal Hydrocolloids for the Production and Delivery of Probiotic Bacteria.
27: Cosmeceuticals from Algae.