Abstract
The functional food market has been in a state of constant expansion due to the increasing awareness of the impact of the diet on human health. In the search for new natural resources that could act as a functional ingredient for the food industry, microalgae represent a promising alternative, considering their high nutritional value and biosynthesis of numerous bioactive compounds with reported biological properties. In the present work, the phytochemical profile, antioxidant activity, and enzymatic inhibitory effect aiming at different metabolic disorders (Alzheimer’s disease, Type 2 diabetes, and obesity) were evaluated for the species Porphyridium purpureum, Chlorella vulgaris, Arthorspira platensis, and Nannochloropsis oculata. All the species presented bioactive diversity and important antioxidant activity, demonstrating the potential to be used as functional ingredients. Particularly, P. purpureum and N. oculata exhibited higher carotenoid and polyphenol content, which was reflected in their superior biological effects. Moreover, the species P. purpureum exhibited remarkable enzymatic inhibition for all the analyses.
Highlights
In recent decades, there has been an increasing awareness of the impact of the diet on human health
The species C. vulgaris presented the lowest amount of polyphenol compounds, differing significantly from the amount found in P. purpureum
More than half of the compounds of this species were composed of phenolic acids, whereas P. purpureum, C. vulgaris, and N. oculata were composed mostly or exclusively of flavan-3-ols
Summary
There has been an increasing awareness of the impact of the diet on human health. According to the World Health Organization (WHO), dietary patterns and lifestyle habits constitute the main adjustable risk factors concerning the development of certain chronic diseases, such as obesity, type 2 diabetes, hypertension, among others, especially in developed countries [3]. This new concept is important in light of the rising cost of health care, the steady increase in life expectancy, and the desire to improve life quality [4]. Functional food may be defined as a natural or processed food that contains known biologically active compounds, which is able to provide benefits for the organism that are relevant either to one’s state of well-being and health; the management and reduction of diseases; or even physiological or psychological effects beyond the traditional nutritional role [5]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
