Microalgae As a Potential Functional Ingredient: Evaluation of the Phytochemical Profile, Antioxidant Activity and In-Vitro Enzymatic Inhibitory Effect of Different Species

Overview

Journal Molecules

Publisher MDPI

Specialty Biology

Date 2021 Dec 24

PMID 34946676

Citations 8

Authors

Marta Vinha Vieira

Igor Piotr Turkiewicz

Karolina Tkacz

Claudio Fuentes-Grunewald

Lorenzo M Pastrana

Pablo Fucinos

Aneta Wojdylo

Paulina Nowicka

Affiliations

Soon will be listed here.

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 , , , and . All the species presented bioactive diversity and important antioxidant activity, demonstrating the potential to be used as functional ingredients. Particularly, and exhibited higher carotenoid and polyphenol content, which was reflected in their superior biological effects. Moreover, the species exhibited remarkable enzymatic inhibition for all the analyses.

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