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Food Science and Human Wellness 2019, 8(1): 16-24 https://doi.org/10.1016/j.fshw.2019.03.001
Review Article | Open Access | Issue | Published: 02 March 2019

Microalgae: A potential alternative to health supplementation for humans

Show Author's Information Apurav Krishna Koyandea,  Kit Wayne Chewa,  Krishnamoorthy Rambabub,  Yang Taoc,  Dinh-Toi Chud,e,  Pau-Loke Showa,( )
Department of Chemical Engineering, Faculty of Engineering, University of Nottingham Malaysia, 43500, Selangor Darul Ehsan, Malaysia
Department of Chemical Engineering, School of Civil and Chemical Engineering, VIT University, Vellore, 632014, Tamil Nadu, India
College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang Road, Nanjing, Jiangsu, 210095, China
Institute for Research and Development, Duy Tan University, K7/25 QuangTrung, Danang, Viet Nam
Faculty of Biology, Hanoi National University of Education, 136 XuanThuy, CauGiay, Hanoi, Viet Nam

Peer review under responsibility of KeAi Communications Co., Ltd.

Keywords:
Health, Protein, Human, Supplement, Microalgae
Cite this article:
Koyande AK, Chew KW, Rambabu K, et al. Microalgae: A potential alternative to health supplementation for humans. Food Science and Human Wellness, 2019, 8(1): 16-24. https://doi.org/10.1016/j.fshw.2019.03.001
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Abstract Full text About this article

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 land and resources required for traditional crops and has a superior yield compared to terrestrial crops. Its high protein content has exhibited a huge potential to meet the dietary requirements of growing population. Apart from being a source of protein, presence of various bio-active components in microalgae provide an added health benefit. This review describes various microalgal sources of proteins and other bio-active components. One of the heavily studied group of bio-active components are pigments due to their anticarcenogenic, antioxidative and antihypertensive properties. Compared to various plant and floral species, microalgae contain higher amounts of pigments. Microalgal derived proteins have complete Essential Amino Acids (EAA) profiles and their protein content is higher than conventional sources such as meat, poultry and dairy products. However, microalgal based functional foods have not flooded the market. The lack of awareness coupled with scarce incentives for producers result in under-exploitation of microalgal potential. Application of microalgal derived components as dietary and nutraceutical supplements is discussed comprehensively.


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About this article

Microalgae: A potential alternative to health supplementation for humans

Show Author's information Apurav Krishna Koyandea, Kit Wayne Chewa, Krishnamoorthy Rambabub, Yang Taoc, Dinh-Toi Chud,e, Pau-Loke Showa,( )
Department of Chemical Engineering, Faculty of Engineering, University of Nottingham Malaysia, 43500, Selangor Darul Ehsan, Malaysia
Department of Chemical Engineering, School of Civil and Chemical Engineering, VIT University, Vellore, 632014, Tamil Nadu, India
College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang Road, Nanjing, Jiangsu, 210095, China
Institute for Research and Development, Duy Tan University, K7/25 QuangTrung, Danang, Viet Nam
Faculty of Biology, Hanoi National University of Education, 136 XuanThuy, CauGiay, Hanoi, Viet Nam

Peer review under responsibility of KeAi Communications Co., Ltd.

Abstract

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 land and resources required for traditional crops and has a superior yield compared to terrestrial crops. Its high protein content has exhibited a huge potential to meet the dietary requirements of growing population. Apart from being a source of protein, presence of various bio-active components in microalgae provide an added health benefit. This review describes various microalgal sources of proteins and other bio-active components. One of the heavily studied group of bio-active components are pigments due to their anticarcenogenic, antioxidative and antihypertensive properties. Compared to various plant and floral species, microalgae contain higher amounts of pigments. Microalgal derived proteins have complete Essential Amino Acids (EAA) profiles and their protein content is higher than conventional sources such as meat, poultry and dairy products. However, microalgal based functional foods have not flooded the market. The lack of awareness coupled with scarce incentives for producers result in under-exploitation of microalgal potential. Application of microalgal derived components as dietary and nutraceutical supplements is discussed comprehensively.

Keywords: Health, Protein, Human, Supplement, Microalgae

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Publication history

Received: 03 December 2018
Revised: 10 January 2019
Accepted: 01 March 2019
Published: 02 March 2019
Issue date: March 2019

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© 2019 “Society information”.

Acknowledgements

Acknowledgements

This work was supported by the Fundamental Research Grant Scheme, Malaysia [FRGS/1/2015/SG05/UNIM/03/1]; the Ministry of Science and Technology, Malaysia [MOSTI02-02-12-SF0256]; the Prototype Research Grant Scheme, Malaysia [PRGS/2/2015/SG05/UNIM/03/1], and International Cooperation Seeds Funding of Nanjing Agricultural University (Grant number: 2018-AH-04).

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This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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