I am currently looking into the bioavailability of different fractions of algal foods for human consumption. It has long been confirmed that seaweeds (thus varying immensely among species, their environment and processing) can be a great alternative source for nutrients (vitamin B, omega 3,....) compared to terrestrial sources. However, I was wondering who is doing research out there on the bioavailability and bioactivity of these fractions in the human body? I have difficulty coming to a conclusion for myself wether a not seaweeds could actually become a "super food" or if it is a false promise. I would like to know who is working on these issues.
Thank you.
Centre for Advanced Research in Plant Sciences (CARPS),
St. Xavier's College (Autonomous),
Palayamkottai.
Well Leona. You are absolutely right. Sometime, people make it hike. However, it has potential and needs a lot of research including identification of the species for human consumption and food safety. Thereafter, we can go for extraction of polysaccharides or other bioavailable compounds. I am really interested on the subject and if you have carried out some research let me inform we can do some collaborative work.
School of Marine SciencesUniversity of MaineOrono USA
Integrative Biology of Marine Models, Station Biologique Roscoff, CNRS-Université Pierre et Marie Curie, Roscoff , France
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