No Cover Image

Journal article 13 views 11 downloads

Microalgae as a Potential Functional Ingredient: Evaluation of the Phytochemical Profile, Antioxidant Activity and In-Vitro Enzymatic Inhibitory Effect of Different Species

Marta Vinha Vieira, Igor Piotr Turkiewicz, Karolina Tkacz, Claudio Fuentes Grunewald Orcid Logo, Lorenzo M. Pastrana, Pablo Fuciños, Aneta Wojdyło, Paulina Nowicka

Molecules, Volume: 26, Issue: 24, Start page: 7593

Swansea University Author: Claudio Fuentes Grunewald Orcid Logo

  • 59124.pdf

    PDF | Version of Record

    Copyright: © 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license

    Download (679.03KB)

Abstract

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...

Full description

Published in: Molecules
ISSN: 1420-3049
Published: MDPI AG 2021
Online Access: Check full text

URI: https://cronfa.swan.ac.uk/Record/cronfa59124
Tags: Add Tag
No Tags, Be the first to tag this record!
Abstract: 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.
Keywords: α-amylase; cholinesterase; pancreatic lipase; functional food; Nannochloropsis oculata; Porphyridium purpureum; Arthorspira platensis; Chlorella vulgaris
College: College of Science
Funders: 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.
Issue: 24
Start Page: 7593