Functional Ingredients from Algae for Foods and Nutraceuticals

<p>Section 1: Introduction<br>1. Algae as a source of biologically active ingredients for the formulation of functional foods and nutraceuticals<br>2. Challenges for the development of functional foods and nutraceuticals from algae<br>3. Seaweeds foods and their nutritional value<br>4.Green extraction of bioactive compounds from microalgae and seaweeds</p> <p>Section 2: Major components<br>5. Algal polysaccharides<br>6. Phenolic compounds<br>7. Algal proteins, peptides and amino acids<br>8. Algal lipids, fatty acids and sterols<br>9. Minerals, pigments and minor compounds in algae</p> <p>Section 3: Biological properties<br>10. Antioxidant activity of compounds isolated from algae<br>11. Antimicrobial activity of compounds isolated from algae<br>12. Anticancer agents derived from algae<br>13. Anti-inflammatory properties of algae<br>14. Algae and cardiovascular-health<br>15. Gastric and hepatic protective effects of algal components<br>16. Anti-obesity and anti-diabetic activities of algae<br>17. Neuroprotection<br>18. High-intensity energy performance<br>19. Inmunostimulant properites of algae</p> <p>Section 4: Novel foods and nutraceuticals<br>20. Prebiotic properties of algae and algae-supplemented products<br>21. Development of nutraceuticals containing marine algal oils<br>22. Design of healthy foods and beverages containing whole algae<br>23. Algal hydrocolloids for the delivery of active compounds<br>24. Cosmeceuticals from algae<br>25. Algae for the formulation of gluten-free bakery products<br>26. Spirulina for the food and functional food industries</p>