Microalgae are very interesting and valuable natural sources of highly valuable bioactive
compounds, such as vitamins, essential amino acids, polyunsaturated fatty acids, minerals …

Microalgae has been consumed in human diet for thousands of years. It is an under-
exploited crop for production of dietary foods. Microalgae cultivation does not compete with …

Microalgae can provide an untapped number of important bioactive molecules (functional
ingredients), and their incorporation in traditional foods (eg breakfast cereals, spreads …

Microalgae feasibility as food ingredients or source of nutrients and/or bioactive compounds
and their health effects have been widely studied. This review aims to provide an overview …

Global population is estimated to reach about 9.22 billion by 2075. The increasing
knowledge on the relationship between food biochemistry and positive health gives an …

Microalgae biomass can offer several compounds beneficial to human nutrition, including
lipids, proteins, minerals and pigments. In this sense, microalgae-based foods are already …

Microalgae are unicellular photosynthetic microorganisms that are commonly found in saline
or freshwater environments. Over the years, microalgae represent promising sources of …

The implications of diet on health sustainability have assumed a major importance,
supported by considerable epidemiological evidences, and is well recognized by the …

Nutrition plays a crucial role in health promotion and disease prevention, and dietary-related
factors are, in many cases, the leading risks for worldwide mortality and morbidity …

A wide variety of natural sources are under investigation to evaluate their possible use for
new functional ingredient formulation. Some records attested the traditional and ancient use …