ALGAE AS FUNCTIONAL FOOD: REVIEW

Elena Suzana BIRIS-DORHOI, Delia MICHIU, Ioana TALOS, Maria TOFANA

Abstract


The main cultivated and consumed varieties are Ulva lactuca, Undaria pinnatifida and Porphyra yezoensis. Edible algae are also a type of low-calorie and low-fat food. Extracts from the most common edible seaweeds contained polyphenol content. Ulva has been found to have low polyphenol content compared to species of red and brown algae. Marine algae present a good antioxidant activity. Macroalgae have anti-inflammatory, anti-cancer (Undaria pinnatifida) and anti-obesity effect amongst many others. These characteristics coupled with many other make them a valuable ingredient in food products or as functional food.


Keywords


algae, antioxidant, functional.

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