The influence of nutrition has the potential to substantially affect physical function and body
metabolism. Particular attention has been focused on omega-3 polyunsaturated fatty acids …

Seaweed is more than the wrap that keeps rice together in sushi. Seaweed biomass is
already used for a wide range of other products in food, including stabilising agents …

In the last few years, there has been an intense interest in using microalgal lipids in food,
chemical and pharmaceutical industries and cosmetology, while a noteworthy research has …

The marine environment represents a relatively untapped source of functional ingredients
that can be applied to various aspects of food processing, storage, and fortification …

The proximate composition, vitamin C, α-tocopherol, dietary fibers, minerals, fatty acid and
amino acid profiles of three tropical edible seaweeds, Eucheuma cottonii (Rhodophyta) …

Seaweed offers a wide range of interesting bioactives. With over 10,000 species globally, it
is of great interest to be able to extract these compounds. Hence, seaweed fractionation into …

While marine algae have traditionally formed part of the Oriental diet, their major use in
Western countries has been in the phytocolloid industry. Only a few coastal communities …

Seaweed is a popular edible source and is associated with many foods and pharmaceutical
industries around the world. The current research aims to provide information on the …

Nineteen species of marine macrophytic algae collected in Bodega Bay, California were
investigated for their fatty acid composition. Red, brown and green algae have …

Our genome adapts slowly to changing conditions of existence. Many diseases of civilisation
result from mismatches between our Paleolithic genome and the rapidly changing …