The Nutraceutical Potential of Algae

The nutraceutical potential of algae Irene DINI Department of Pharmacy, University of Naples Federico II, Via Domenico Montesano 49, 80131 Napoli, Italy Algae are one of the oldest plants in the world. They are rich in proteins, fatty acids, vitamins (e.g., A, B1, B6, B12, E, and C), minerals (e.g., potassium, calcium, magnesium, iron, and iodine), and bioactive secondary metabolites (e.g., beta-carotene and phycocyanins) which act as antioxidative, heart disease protective, antidiabetic, hepatoprotective, antiviral, anti-obesity and anticarcinogenic agents. Some algae species contain proteins of biological value comparable to that of milk, egg, and meat. They can potentially decrease malnourishment in developing nations. Moreover, the algae can be used in the food industry as food supplements as capsules, tablets, powders, and liquids, and in addition to meat products (e.g., pasty, frankfurters steaks, and sausages), fish, cereal-based products (e.g., pasta, flour, and bread), fermented products (e.g., cheese, milk deserts, cream, cottage cheese, yogurt, and processed cheese), and oils to enhance their quality. The agar, alginate, and carrageenan can be employed to thicken, gell, and stabilize food, cosmetic, and drug products. Finally, algae biomass can be used to feed animals, poultry, and fish and is used to make biofuels. In the cosmetic industry, algae have gained considerable popularity as bioactive agents in cosmeceutical and nutricosmetic products formulated to reduce skin aging. The presentation shows algae's nutritional and cosmetic potential and methods that can be used to purify and control the quality of algae and their derived products.