Microalgae as a Potential Source of Bioactive Food Compounds

Introduction

Increasing awareness on the positive effect of diet on human wellbeing has brought novel natural nutraingredients and functional food products into a new extraordinary age.¹ The functional food is commonly defined as a diet comprising more than one useful constituents that offer supplementary health benefits in addition to the rudimentary, alimentary and energetic importance that each food offers.² Functional foods have been linked with improved health and quality of life, good health promotion, and decreased threat of ailment.¹ Public awareness on healthy diet is increasing in recent times as it is important for the prevention of chronic diseases including cancer, cardiovascular problems, and osteoporosis³. Besides, the societal necessity to minimize the prescription of pharmaceutical products due to their adverse side effects and minimize the cost of healthcare, has encouraged the government agencies and the industries towards the wide usage of functional foods.⁴

The utilization of microalga Nostoc to survive hunger among Chinese people has inferred that human beings had used microalgae as a food supplement over thousands of years .⁵ Certain blue-green microalgae such as , Aphanizomenon and Spirulina have been utilized for thousands of years by humans as food.⁶

Microalgae comprise a vast diversity of microorganisms from prokaryotic cyanobacteria to eukaryotic microalgae that can synthesize bioactive substances by using carbon dioxide, nutrients (nitrogen, phosporus, potassium) and solar energy proficiently.⁷ The carotenoids, long-chain fatty acids, sugars, both essential and non-essential amino acids, minerals, enzymes and vitamins are the most sought after bioactive compounds produced by the microalgae that are essential for human nutrition and well being. Thus, microalgae are perceived as ideal candidates for modern “nutraceutical” or “healthy food”.⁸

Arthospira plantesis, Haematococcus pluvialis, Dunaliella salina, and Chlorella vulgaris, are the most commonly used microalgae as food supplements in human and feed additives for animals because they are the most biotechnologically relevant microalgae.⁹ In addition, microlgae products are used in cosmetic industries as skin cream pigments and in pharmaceutical applications due to their therapeutic values.¹⁰ Further, microalgae function as probiotic agents and are incorporated in traditional food products such as pasta, biscuits, salad dressings and mayonnaise to enhance the intake of nutritionally diverse foods that promotes human health outcomes.³...