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International Journal of Home Science
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Impact Factor: RJIF 5.3, NAAS Rating: 3.32

International Journal of Home Science

2017, VOL. 3 ISSUE 2, PART C

Algae as a functional food

Author(s): Oluwakemi Folarin and Dr. Luxita Sharma
Abstract:
Plants are everywhere and they are primary producers which is a source of many nutrients. Seaweeds are traditionally used in human and animal nutrition. Their protein contents differ according to the species and seasonal conditions. Globally, the demand for algae are growing and increasing for consumption because of its functional benefits beyond the traditional considerations of nutrition and health. Algae are a very large and diverse group of autotrophic organisms which ranges from unicellular to multicellular forms with a very high protein content. Algae are also important producers of vitamins, minerals and fatty acids. Nowadays, Algae is not only used as food but also used as extracts in food, dairy, cosmetics and industrial uses thereby creating new opportunities for the food industry. Edible algae are recognized as complete foods which provide correct balance of proteins, carbohydrates, vitamins, and minerals. Therapeutic properties of algae are used for promotion of health status and maintenance. Algae contain some antioxidant, anticancer, antiviral properties which are used as medical resources.
Pages: 166-170  |  128 Views  15 Downloads
How to cite this article:
Oluwakemi Folarin and Dr. Luxita Sharma. Algae as a functional food. International Journal of Home Science. 2017; 3(2): 166-170.
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