Seaweeds have received huge interest in recent years given their promising potentialities.
Their antioxidant, anti-inflammatory, antitumor, hypolipemic, and anticoagulant effects are …

Seaweeds, as a dietary protein source originated in Asian countries and later expanded
towards France, Chile, etc. Food applications have been narrowed down due to …

The present study evaluated the effects of the inclusion of three seaweeds, Gracilaria
vermiculophylla (GRA), Porphyra dioica (POR), and Ulva spp.(ULV), as dietary ingredients …

9.1. 1 Seaweed consumption Marine plants are mainly exploited for the production of
phycolloids or foods. The annual global production is estimated to 2,000,000 t dry weight …

This study was conducted to investigate the effects of dietary red seaweed, Gracilaria
pygmaea level on growth, antioxidant‐related parameters, digestive enzyme activity and …

The increasing interest in algae as food comes from a variety of functional benefits that go
beyond simple nutritional content. This thorough analysis looks at the wide range of marine …

Varying culture methods of Chlorella vulgaris (CV) has been associated with different
nutrient composition. The aim of this study was to investigate the fatty acid contents and …

A lectin present in the marine red alga Pterocladiella capillacea was purified and
characterised by extraction of soluble proteins (crude extract) in 20 mM Tris-HCl buffer, pH …

This study investigated the biomass, lipid production, fatty acid content, and other nutrients
present in microorganisms by using four culture methods:(1) photoautotrophic pure …

O objetivo deste trabalho foi testar o efeito local, residual e sistêmico, de extratos de 17
espécies de macroalgas marinhas e de duas plantas aquáticas, sobre a antracnose do …