Algae as nutritional and functional food sources:
Article Algae as nutritional and functional food sources: revisiting...
Algae produce the omega-3 that is contained in fish. Fish do not produce omega-3 themselves (with the exception of mackerel). Small fish get it from the alge they eat, and big fish get it from the small fish. There is not enough fish in the world to meet the increasing demand for omega-3. Thus, fish-oil as a source for omega-3 is not sustainable. Moreover, more and more people are adopting a vegetarian life-style. Algae farmed in tanks represent a sustainable supply for omega-3 and they are suitable for vegetarians. There are already some products on the market.
Algae is low in calories and has been reported to be good for promoting intestinal health as well as providing energy to fuel our cells' function.
We have over 40 000 species of algae in the world. The total biomass represent several billion tons. Besides having their use as food or fertilizers many of them can absorb heavy metals contamination water. Fucus sp can accumulate 3,2 mg of copper per gr of ashes. Micro-algae such as Scenedesmus quadrilla and Chlorella vulgaris absorb large quantities of cadmium and zinc. On the market we find preparation of chlorella to detoxify our body from heavy metals.
Spirulina and chlorella are very important as antioxidant , antihypercholesterolemia and antihyperglycemia
Algae is an informal term for a large, diverse group of photosynthetic eukaryotic organisms that are not necessarily closely related, and is thus polyphyletic. Including organisms ranging from unicellular microalgae genera, such as Chlorella and the diatoms, to multicellular forms, such as the giant kelp, a large brown alga which may grow up to 50 m in length. Most are aquatic and autotrophic and lack many of the distinct cell and tissue types, such as stomata, xylem, and phloem, which are found in land plants. The largest and most complex marine algae are called seaweeds, while the most complex freshwater forms are the Charophyta, a division of green algae which includes, for example, Spirogyra and the stoneworts.
regards
Algae (singular alga) are a large and diverse group of photosynthetic, eukaryotic, plant-like organismsthat use chlorophyll in capturing light energy, but lack characteristic plant structures such as leaves, roots, flowers, vascular tissue, and seeds. The designation algae includes diverse phyla, including diatoms (golden algae), green algae, euglenoids (flagellates), brown algae, and red algae, and range from single-celled organisms to giant seaweeds. The name alga (plural algae) comes from the Latin word for seaweed. The study of algae is called phycology or algology.
Global demand for algal foods is growing, and algae are increasingly being consumed as functional food. Please see the following RG links for details.
Article Algae as nutritional and functional food sources: revisiting...
Article Algae as Functional Foods for the Elderly
Article Microalgal Derivatives as Potential Nutraceutical and Food S...
Algae can be cultivated commercially and this is known as "Algaculture". Algaculture can be used as
(1) a route to make vegetable oils, biodiesel, bioethanol, and other biofuels where some varieties of algae yield an oil that can be refined into gasoline and even jet fuel.
(2) fertilizers to provide human food in a safe and sustainable approach.
https://energyvulture.com/2016/05/28/global-developments-in-algaculture-point-toward-a-bright-future/
Some people have used some types of algae as food. Also, some of them used as antioxidants .
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