Microalgae: Bioactive Composition, Health Benefits, Safety and Prospects as Potential High-Value Ingredients for the Functional Food Industry

Microencapsulated Spirulina maxima biomass as an ingredient for the production of nutritionally enriched and sensorially well-accepted vegan biscuits

(2021) Suellen Paula da Silva et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Xanthophylls from the Sea: Algae as Source of Bioactive Carotenoids

(2021) Antia G. Pereira et al.   Marine Drugs

Food flavonols: Nutraceuticals with complex health benefits and functionalities

(2021) Davide Barreca et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Phycocyanin content and nutritional profile of Arthrospira platensis from Mexico: efficient extraction process and stability evaluation of phycocyanin

(2021) Sanghamitra Khandual et al.   BMC Chemistry

Variability in Macro- and Micronutrients of 15 Commercially Available Microalgae Powders

(2021) Fabian Sandgruber et al.   Marine Drugs

Food Ingredients and Nutraceuticals from Microalgae: Main Product Classes and Biotechnological Production

(2021) Regina Kratzer et al.   Foods

A Comparison of β-Carotene, Phytoene and Amino Acids Production in Dunaliella salina DF 15 (CCAP 19/41) and Dunaliella salina CCAP 19/30 Using Different Light Wavelengths

(2021) Yixing Sui et al.   Foods

Health benefits of fucoxanthin in the prevention of chronic diseases

(2020) Minkyung Bae et al.   BIOCHIMICA ET BIOPHYSICA ACTA-MOLECULAR AND CELL BIOLOGY OF LIPIDS

Microalgae: A potential sustainable commercial source of sterols

(2020) Ankitha Randhir et al.   Algal Research-Biomass Biofuels and Bioproducts

A review of high value-added molecules production by microalgae in light of the classification

(2020) Wendie Levasseur et al.   BIOTECHNOLOGY ADVANCES

Microalgae proteins: production, separation, isolation, quantification, and application in food and feed

(2020) Matheus Lopes Amorim et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Foods with microalgae and seaweeds fostering consumers health: a review on scientific and market innovations

(2020) Paulo Nova et al.   JOURNAL OF APPLIED PHYCOLOGY

Marine Microalgae, Spirulina maxima-Derived Modified Pectin and Modified Pectin Nanoparticles Modulate the Gut Microbiota and Trigger Immune Responses in Mice

(2020) H.P.S.U. Chandrarathna et al.   Marine Drugs

Microalgae Nannochloropsis oceanica as a future new natural source of vitamin D3

(2020) Anita Ljubic et al.   FOOD CHEMISTRY

Fucoxanthin: A promising compound for human inflammation-related diseases

(2020) Mingjun Liu et al.   LIFE SCIENCES

Ultrasonic assisted phenolic elicitation and antioxidant potential of common bean (Phaseolus vulgaris) sprouts

(2020) Josephine Oforiwaa Ampofo et al.   ULTRASONICS SONOCHEMISTRY

Astaxanthin and other Nutrients from Haematococcus pluvialis—Multifunctional Applications

(2020) Malwina Mularczyk et al.   Marine Drugs

Continuous Microalgal Cultivation for Antioxidants Production

(2020) Jenny Fabiola López-Hernández et al.   MOLECULES

Biochemical Composition and Phycoerythrin Extraction from Red Microalgae: A Comparative Study Using Green Extraction Technologies

(2020) Paula Ardiles et al.   Processes

Study of Morphological Features and Determination of the Fatty Acid Composition of the Microalgae Lipid Complex

(2020) Vyacheslav Dolganyuk et al.   Biomolecules

A Comprehensive Overview on Microalgal-Fortified/Based Food and Beverages

(2019) Rossana Sidari et al.   FOOD REVIEWS INTERNATIONAL

Riboflavin, niacin, folate and vitamin B12 in commercial microalgae powders

(2019) Minnamari Edelmann et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Potential Industrial Applications and Commercialization of Microalgae in the Functional Food and Feed Industries: A Short Review

(2019) Camacho et al.   Marine Drugs

Plant-based sterols and stanols in health & disease: “Consequences of human development in a plant-based environment?”

(2019) J. Plat et al.   PROGRESS IN LIPID RESEARCH

Seaweed intake and risk of cardiovascular disease: the Japan Public Health Center–based Prospective (JPHC) Study

(2019) Utako Murai et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Effect of microalgae incorporation on the physicochemical, nutritional, and sensorial properties of an innovative broccoli soup

(2019) Tomás Lafarga et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Recent Advances in Microalgal Bioactives for Food, Feed, and Healthcare Products: Commercial Potential, Market Space, and Sustainability

(2019) Nethravathy M. U. et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Zeaxanthin: Metabolism, Properties, and Antioxidant Protection of Eyes, Heart, Liver, and Skin

(2019) Ana Murillo et al.   Antioxidants

Enhancing the production of astaxanthin by mixotrophic cultivation of Haematococcus pluvialis in open raceway ponds

(2019) Xiaobin Wen et al.   AQUACULTURE INTERNATIONAL

Development of new microalgae-based sourdough “crostini”: functional effects of Arthrospira platensis (spirulina) addition

(2019) Alberto Niccolai et al.   Scientific Reports

Impact of temperature on fatty acid composition and nutritional value in eight species of microalgae

(2018) Justine Aussant et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Heterotrophic cultivation of microalgae for pigment production: A review

(2018) Jianjun Hu et al.   BIOTECHNOLOGY ADVANCES

An Evidence-Based Systematic Review of the Off-Label Uses of Lisinopril

(2018) Seyyed-Reza Sadat-Ebrahimi et al.   BRITISH JOURNAL OF CLINICAL PHARMACOLOGY

Cytotoxic activity of fucoxanthin, alone and in combination with the cancer drugs imatinib and doxorubicin, in CML cell lines

(2018) Tânia Patrícia Almeida et al.   ENVIRONMENTAL TOXICOLOGY AND PHARMACOLOGY

Downstream processing of microalgae for pigments, protein and carbohydrate in industrial application: A review

(2018) Saumyakanti Khanra et al.   FOOD AND BIOPRODUCTS PROCESSING

Inhibition of in vitro trichothecenes production by microalgae phenolic extracts

(2018) Priscila Tessmer Scaglioni et al.   FOOD RESEARCH INTERNATIONAL

Omega-3 and omega-6 polyunsaturated fatty acids: Dietary sources, metabolism, and significance — A review

(2018) Ramesh Kumar Saini et al.   LIFE SCIENCES

Impact of Chlorella vulgaris on the rheology of wheat flour dough and bread texture

(2018) C. Graça et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Spirulina for snack enrichment: Nutritional, physical and sensory evaluations

(2018) Bárbara Franco Lucas et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Enhancement of docosahexaenoic acid (DHA) production from Schizochytrium sp. S31 using different growth medium conditions

(2018) Deniz Sahin et al.   AMB Express

Targeting molecular pathways in cancer stem cells by natural bioactive compounds

(2018) Danila Cianciosi et al.   PHARMACOLOGICAL RESEARCH

Viability of peach palm by-product, Spirulina platensis, and spinach for the enrichment of dehydrated soup

(2018) Paulo Ricardo Los et al.   PESQUISA AGROPECUARIA BRASILEIRA

Microalgae as a source of vitamin K1

(2018) Thomas D.C. Tarento et al.   Algal Research-Biomass Biofuels and Bioproducts

Comparative assessment on the extraction of carotenoids from microalgal sources: Astaxanthin from H. pluvialis and β-carotene from D. salina

(2018) M.N. Rammuni et al.   FOOD CHEMISTRY

High variability in nutritional value and safety of commercially available Chlorella and Spirulina biomass indicates the need for smart production strategies

(2018) Maarten Muys et al.   BIORESOURCE TECHNOLOGY

C-phycocyanin extraction assisted by pulsed electric field from Artrosphira platensis

(2017) Juan Manuel Martínez et al.   FOOD RESEARCH INTERNATIONAL

Selection in Europeans on Fatty Acid Desaturases Associated with Dietary Changes

(2017) Matthew T. Buckley et al.   MOLECULAR BIOLOGY AND EVOLUTION

The Pharmacological Effects of Lutein and Zeaxanthin on Visual Disorders and Cognition Diseases

(2017) Yu-Ping Jia et al.   MOLECULES

How seaweeds release the excess energy from sunlight to surrounding sea water

(2017) Kenichi Koizumi et al.   PHYSICAL CHEMISTRY CHEMICAL PHYSICS

Astaxanthin as feed supplement in aquatic animals

(2017) Keng Chin Lim et al.   Reviews in Aquaculture

Bioaccessibility and bioavailability of phenolic compounds in bread: a review

(2017) Donato Angelino et al.   Food & Function

Microalgae biomass as an alternative ingredient in cookies: Sensory, physical and chemical properties, antioxidant activity and in vitro digestibility

(2017) Ana Paula Batista et al.   Algal Research-Biomass Biofuels and Bioproducts

Microalgae, old sustainable food and fashion nutraceuticals

(2017) José L. García et al.   Microbial Biotechnology

The green microalga Tetraselmis suecica reduces oxidative stress and induces repairing mechanisms in human cells

(2017) Clementina Sansone et al.   Scientific Reports

Phycobiliprotein: Potential microalgae derived pharmaceutical and biological reagent

(2016) Emmanuel Manirafasha et al.   BIOCHEMICAL ENGINEERING JOURNAL

Co-production of carbonic anhydrase and phycobiliproteins by Spirulina sp. and Synechococcus nidulans

(2016) Joana da Costa Ores et al.   BIORESOURCE TECHNOLOGY

Nutrient Acquisition: The Generation of Bioactive Vitamin B 12 by Microalgae

(2016) Arthur Grossman   CURRENT BIOLOGY

Carotenoid and lipid extraction from Heterochlorella luteoviridis using moderate electric field and ethanol

(2016) Débora Pez Jaeschke et al.   PROCESS BIOCHEMISTRY

Microalgal carotenoids: Potential nutraceutical compounds with chemotaxonomic importance

(2016) Chetan Paliwal et al.   Algal Research-Biomass Biofuels and Bioproducts

Microalgae as a new source of bioactive compounds in food supplements

(2016) Bruna da Silva Vaz et al.   Current Opinion in Food Science

Lutein production from biomass: Marigold flowers versus microalgae

(2015) Jian-Hao Lin et al.   BIORESOURCE TECHNOLOGY

Marine carotenoids: Bioactivities and potential benefits to human health

(2015) Hoang Van Chuyen et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Carotenoids from Marine Microalgae: A Valuable Natural Source for the Prevention of Chronic Diseases

(2015) Maria Raposo et al.   Marine Drugs

Phenolic Content and Antioxidant Capacity in Algal Food Products

(2015) Ludmila Machu et al.   MOLECULES

Pavlova lutheri is a high-level producer of phytosterols

(2015) Faruq Ahmed et al.   Algal Research-Biomass Biofuels and Bioproducts

Nutritional Evaluation of Australian Microalgae as Potential Human Health Supplements

(2015) Megan Kent et al.   PLoS One

Safety evaluation of zeaxanthin concentrate (OmniXan™): Acute, subchronic toxicity and mutagenicity studies

(2014) K.B. Ravi et al.   FOOD AND CHEMICAL TOXICOLOGY

Interplay between Anthocyanins and Gut Microbiota

(2014) Ana Faria et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of spirulina biomass on the technological and nutritional quality of bread wheat pasta

(2014) Estefanía Rodríguez De Marco et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Concurrent purification and antioxidant activity of phycobiliproteins from Lyngbya sp. A09DM: An antioxidant and anti-aging potential of phycoerythrin in Caenorhabditis elegans

(2014) Ravi Raghav Sonani et al.   PROCESS BIOCHEMISTRY

Enhancing lutein productivity of an indigenous microalga Scenedesmus obliquus FSP-3 using light-related strategies

(2013) Shih-Hsin Ho et al.   BIORESOURCE TECHNOLOGY

The bioavailability of an omega-3-rich algal oil is improved by nanoemulsion technology using yogurt as a food vehicle

(2013) Katie E. Lane et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Optimization of a process for high fibre and high protein biscuit

(2013) Parul Singh et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

LC-PUFA-Enriched Oil Production by Microalgae: Accumulation of Lipid and Triacylglycerols Containing n-3 LC-PUFA Is Triggered by Nitrogen Limitation and Inorganic Carbon Availability in the Marine Haptophyte Pavlova lutheri

(2013) Freddy Guihéneuf et al.   Marine Drugs

Production, Characterization, and Antioxidant Activity of Fucoxanthin from the Marine Diatom Odontella aurita

(2013) Song Xia et al.   Marine Drugs

Enrichment of chlorophyll and phycobiliproteins in Spirulina platensis by the use of reflector light and nitrogen sources: An in-vitro study

(2012) K.V. Ajayan et al.   BIOMASS & BIOENERGY

Antioxidant potential of microalgae in relation to their phenolic and carotenoid content

(2012) Koen Goiris et al.   JOURNAL OF APPLIED PHYCOLOGY

A novel angiotensin I-converting enzyme (ACE) inhibitory peptide from a marine Chlorella ellipsoidea and its antihypertensive effect in spontaneously hypertensive rats

(2012) Seok-Chun Ko et al.   PROCESS BIOCHEMISTRY

Effect of light intensity and photoperiod on biomass and fatty acid composition of the microalgae, Chlorella vulgaris

(2011) Zahra Amini Khoeyi et al.   AQUACULTURE INTERNATIONAL

Protective Effects of Haematococcus Astaxanthin on Oxidative Stress in Healthy Smokers

(2011) Ji Hae Kim et al.   JOURNAL OF MEDICINAL FOOD

Structural characteristics and antitumor activity of a new chrysolaminaran from the diatom alga Synedra acus

(2010) M. I. Kusaikin et al.   CHEMISTRY OF NATURAL COMPOUNDS

Differential antibacterial activities of fusiform and oval morphotypes of Phaeodactylum tricornutum (Bacillariophyceae)

(2010) Andrew P. Desbois et al.   JOURNAL OF THE MARINE BIOLOGICAL ASSOCIATION OF THE UNITED KINGDOM

Incorporation of Chlorella vulgaris and Spirulina maxima biomass in pasta products. Part 1: Preparation and evaluation

(2010) Mónica Fradique et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Administration of natural astaxanthin increases serum HDL-cholesterol and adiponectin in subjects with mild hyperlipidemia

(2009) Hiroshi Yoshida et al.   ATHEROSCLEROSIS

Hypocholesterolemic Effects of Nutraceuticals Produced from the Red Microalga Porphyridium sp. in Rats

(2009) Irit Dvir et al.   Nutrients