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Seaweeds As a Component of the Human Diet

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Algae Biomass: Characteristics and Applications

Part of the book series: Developments in Applied Phycology ((DAPH,volume 8))

Abstract

Algae (microalgae and seaweeds) have been used for centuries as food, animal fodder and a source of chemicals for the pharmaceutical, cosmetic, food and chemical industries. In the last few decades, knowledge about the influence of algae in diet on health and well-being has increased. Algae still gain attention due to their unique composition. They are known to be a rich concentrate of biologically active compounds, such as carbohydrates, proteins, minerals, oils, fats, polyunsaturated fatty acids, antioxidants (polyphenols, tocopherols, vitamin C, mycosporine-like amino acids) and pigments. Besides the nutritional value of algae, bioactive compounds play a significant role in the promotion of human health and disease prevention, due to antibacterial, antiviral, antifungal, antioxidative, anti-inflammatory and antitumor properties. Algal products can be used for performance improvement and the reduction of pathogenic bacteria. Algae can be served in different forms – whole seaweed meal, powder, extract, homogenate or fermented. In this chapter, the advantages (nutritional value, accessibility, etc.) and disadvantages (toxic metals, sensory perception, etc.) of the application of seaweeds as a component of food are discussed. Special attention is paid to their application in cereals, dairy and meat products. Seaweeds can also serve as a natural salt, as well as a source of hydrocolloids, especially in the confectionery industry. Macroalgae can also deliver biologically active compounds to food products of plant and animal origin indirectly, through their application in plant cultivation and animal feeding. It is predicted that seaweeds as food and seaweed-derived food flavours, colours and nutrients will continue to attract considerable commercial attention.

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Acknowledgements

This project was financed in the framework of a grant entitled “The effect of bioactive algae enriched by biosorption on the certain minerals such as Cr(III), Mg(II) and Mn(II) on the status of glucose in the course of metabolic syndrome horses. Evaluation in vitro and in vivo” (2015/18/E/NZ9/00607), attributed by the National Science Centre in Poland.

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  1. Faculty of Chemistry, Department of Advanced Material Technologies, Wrocław University of Science and Technology, Wrocław, Poland

    Izabela Michalak & Katarzyna Chojnacka

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  1. Izabela Michalak
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  2. Katarzyna Chojnacka
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Correspondence to Izabela Michalak .

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Editors and Affiliations

  1. Faculty of Chemistry, Department of Advanced Material Technologies, Wrocław University of Science and Technology , Wrocław, Poland

    Katarzyna Chojnacka

  2. Faculty of Chemistry, Department of Analytical and Ecological Chemistry, Opole University , Opole, Poland

    Piotr Pawel Wieczorek

  3. Faculty of Chemistry, Adam Mickiewicz University in Poznan , Poznan, Poland

    Grzegorz Schroeder

  4. Faculty of Chemistry, Department of Advanced Material Technologies, Wrocław University of Science and Technology, Wrocław, Poland

    Izabela Michalak

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Michalak, I., Chojnacka, K. (2018). Seaweeds As a Component of the Human Diet. In: Chojnacka, K., Wieczorek, P., Schroeder, G., Michalak, I. (eds) Algae Biomass: Characteristics and Applications. Developments in Applied Phycology, vol 8. Springer, Cham. https://doi.org/10.1007/978-3-319-74703-3_6

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