Please use this identifier to cite or link to this item:
Title: Algae Production and Their Potential Contribution to a Nutritional Sustainability
Authors: Gómez Pinchetti, Juan Luis 
Martel Quintana, Antera 
UNESCO Clasification: 241707 Algología (ficología)
Keywords: Algae
Sustainable diets
Issue Date: 2016
Journal: Journal of Environmental Health Science and Engineering 
Abstract: Sustainable diets are defined as those that present low impacts both on the environment and the biodiversity, contributing to food and nutrition security and to a healthy life for present and future generations. Algae (macroalgae and microalgae, including cyanobacteria) have recently taken an increased interest as valuable products, being used as ingredients or condiments in the modern diversifying occidental cuisine. Moreover, nutritional research has confirmed algae as rich sources of potentially valuable, health-promoting compounds in a scenario where consumers are increasingly aware of the relationship between diet, health and disease prevention. Combining both ideas, nutritional needs vs. health promotion and disease risk reduction, algae are shown as a very interesting source of functional ingredients for being considered as a component of our day-to-day diet and related food products. Sustainability contribution of cultivation systems and techniques to biomass increasing in quality, security and control, so reducing effects on the environment and biodiversity, makes algae production a promising activity to be included in future developments toward a responsible and healthy way of living.
ISSN: 2378-6841
DOI: 10.15436/2378-6841.16.1101
Source: Journal of Environmental Health Science and Engineering [ISSN 2378-6841], vol. 2(3), p. 1-3
Appears in Collections:Artículos
Adobe PDF (420,1 kB)
Show full item record

Page view(s)

checked on Nov 26, 2022


checked on Nov 26, 2022

Google ScholarTM




Export metadata

Items in accedaCRIS are protected by copyright, with all rights reserved, unless otherwise indicated.