Macroalgae study documents its food value

[Canada, Denmark] In a study just published in Phycologia, alga researchers compiled existing data from the scientific literature with respect to contents of compounds that are known to decrease certain risks associated with cardiovascular diseases (CVD). The study provides further support to the idea that one of the best ways of utilizing the world’s macroalgae resources is in the form of foodstuff and food supplementation that is both healthy and tasty.

seaweed Food-and-micro
Basic nutritional components found in most seaweeds: information compiled from Mouritsen (2013) and numerous other authors cited throughout this review.

The authors of the study suggest that the favorable therapeutic impact dietary macroalgae could have, by the provision of robust antioxidant suites, macro- and micronutritional elements, fibre content, and ideal fatty-acid profiles, makes seaweeds viable and important contenders also for intervention strategies related to food manufacturing.

The paper presents data for about thirty different species and relates their contents to functionality with respect to human health. In particular Hypnea charoides, Mastocarpus stellatus, Palmaria palmata, Laminaria japonica, and Ulva pertusa are mentioned in light of their amelioration value in the context of CVD.

A role for dietary macroalgae in the amelioration of certain risk factors associated with cardiovascular disease (M. L. Cornish, A. T. Critchley, and O. G. Mouritsen) Phycologia 54, 649-666 (2015).

 

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