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Microalgae as a Potential Functional Ingredient: Evaluation of the Phytochemical Profile, Antioxidant Activity and In-Vitro Enzymatic Inhibitory Effect of Different Species
Molecules, Volume: 26, Issue: 24, Start page: 7593
Swansea University Author: Claudio Fuentes Grunewald
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The functional food market has been in a state of constant expansion due to the increasing awareness of the impact of the diet on human health. In the search for new natural resources that could act as a functional ingredient for the food industry, microalgae represent a promising alternative, consi...
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The functional food market has been in a state of constant expansion due to the increasing awareness of the impact of the diet on human health. In the search for new natural resources that could act as a functional ingredient for the food industry, microalgae represent a promising alternative, considering their high nutritional value and biosynthesis of numerous bioactive compounds with reported biological properties. In the present work, the phytochemical profile, antioxidant activity, and enzymatic inhibitory effect aiming at different metabolic disorders (Alzheimer's disease, Type 2 diabetes, and obesity) were evaluated for the species , , , and . All the species presented bioactive diversity and important antioxidant activity, demonstrating the potential to be used as functional ingredients. Particularly, and exhibited higher carotenoid and polyphenol content, which was reflected in their superior biological effects. Moreover, the species exhibited remarkable enzymatic inhibition for all the analyses.
α-amylase; cholinesterase; pancreatic lipase; functional food; Nannochloropsis oculata; Porphyridium purpureum; Arthorspira platensis; Chlorella vulgaris
College of Science
The APC was funded by the Leading Research Groups support project from the subsidy increased for the period 2020–2025 in the amount of 2% of the subsidy referred to Art. 387 (3) of the Law of 20 July 2018 on Higher Education and Science, obtained in 2019.