Algae as nutritional and functional food sources: revisiting our understanding

Wells, ML; Potin, P; Craigie, JS; Raven, JA; Merchant, SS; Helliwell, KE; Smith, AG; Camire, ME; Brawley, SH

Algae as nutritional and functional food sources: revisiting our understanding

Wells, ML Potin, P Craigie, JS Raven, JA

Merchant, SS Helliwell, KE Smith, AG Camire, ME Brawley, SH

Permalink

Publication Type:: Journal Article
Citation:: Journal of Applied Phycology, 2017, 29 (2), pp. 949 - 982
Issue Date:: 2017-04-01

Closed Access

	Filename	Description	Size
	art%3A10.1007%2Fs10811-016-0974-5.pdf	Published Version	2.35 MB	Adobe PDF	View/Open

Copyright Clearance Process

Recently Added
In Progress
Closed Access

This item is closed access and not available.

Full metadata record

Field	Value	Language
dc.contributor.author	Wells, ML	en_US
dc.contributor.author	Potin, P	en_US
dc.contributor.author	Craigie, JS	en_US
dc.contributor.author	Raven, JA https://orcid.org/0000-0002-2789-3297	en_US
dc.contributor.author	Merchant, SS	en_US
dc.contributor.author	Helliwell, KE	en_US
dc.contributor.author	Smith, AG	en_US
dc.contributor.author	Camire, ME	en_US
dc.contributor.author	Brawley, SH	en_US
dc.date.available	2016-09-26	en_US
dc.date.issued	2017-04-01	en_US
dc.identifier.citation	Journal of Applied Phycology, 2017, 29 (2), pp. 949 - 982	en_US
dc.identifier.issn	0921-8971	en_US
dc.identifier.uri	http://hdl.handle.net/10453/88926
dc.description.abstract	© 2016, The Author(s). Global demand for macroalgal and microalgal foods is growing, and algae are increasingly being consumed for functional benefits beyond the traditional considerations of nutrition and health. There is substantial evidence for the health benefits of algal-derived food products, but there remain considerable challenges in quantifying these benefits, as well as possible adverse effects. First, there is a limited understanding of nutritional composition across algal species, geographical regions, and seasons, all of which can substantially affect their dietary value. The second issue is quantifying which fractions of algal foods are bioavailable to humans, and which factors influence how food constituents are released, ranging from food preparation through genetic differentiation in the gut microbiome. Third is understanding how algal nutritional and functional constituents interact in human metabolism. Superimposed considerations are the effects of harvesting, storage, and food processing techniques that can dramatically influence the potential nutritive value of algal-derived foods. We highlight this rapidly advancing area of algal science with a particular focus on the key research required to assess better the health benefits of an alga or algal product. There are rich opportunities for phycologists in this emerging field, requiring exciting new experimental and collaborative approaches.	en_US
dc.relation.ispartof	Journal of Applied Phycology	en_US
dc.relation.isbasedon	10.1007/s10811-016-0974-5	en_US
dc.subject.classification	Marine Biology & Hydrobiology	en_US
dc.title	Algae as nutritional and functional food sources: revisiting our understanding	en_US
dc.type	Journal Article
utslib.citation.volume	2	en_US
utslib.citation.volume	29	en_US
utslib.for	0607 Plant Biology	en_US
utslib.for	0704 Fisheries Sciences	en_US
utslib.for	1002 Environmental Biotechnology	en_US
pubs.embargo.period	Not known	en_US
pubs.organisational-group	/University of Technology Sydney
pubs.organisational-group	/University of Technology Sydney/Faculty of Science
utslib.copyright.status	closed_access
pubs.issue	2	en_US
pubs.publication-status	Published	en_US
pubs.volume	29	en_US

Abstract:

© 2016, The Author(s). Global demand for macroalgal and microalgal foods is growing, and algae are increasingly being consumed for functional benefits beyond the traditional considerations of nutrition and health. There is substantial evidence for the health benefits of algal-derived food products, but there remain considerable challenges in quantifying these benefits, as well as possible adverse effects. First, there is a limited understanding of nutritional composition across algal species, geographical regions, and seasons, all of which can substantially affect their dietary value. The second issue is quantifying which fractions of algal foods are bioavailable to humans, and which factors influence how food constituents are released, ranging from food preparation through genetic differentiation in the gut microbiome. Third is understanding how algal nutritional and functional constituents interact in human metabolism. Superimposed considerations are the effects of harvesting, storage, and food processing techniques that can dramatically influence the potential nutritive value of algal-derived foods. We highlight this rapidly advancing area of algal science with a particular focus on the key research required to assess better the health benefits of an alga or algal product. There are rich opportunities for phycologists in this emerging field, requiring exciting new experimental and collaborative approaches.

Please use this identifier to cite or link to this item:

http://hdl.handle.net/10453/88926