Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Videos

Microalgae as food and supplement.

R A Kay1

  • 1Cell Tech, Klamath Falls, Oregon.

Critical Reviews in Food Science and Nutrition
|January 1, 1991
PubMed
Summary
This summary is machine-generated.

Microalgae and cyanobacteria like Chlorella and Spirulina are nutrient-rich foods and sources of valuable chemicals. These organisms offer lipids, proteins, vitamins, and health-promoting compounds, with a review of their historical and current applications.

Related Concept Videos

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Overexpression and poly-ubiquitylation of the DEAD-box RNA helicase p68 in colorectal tumours.

Oncogene·2001
Same author

Antigen triggering selectively increases TCRBV gene transcription.

Journal of immunology (Baltimore, Md. : 1950)·2000
Same author

Sequence analysis of DA and Sprague Dawley rat T-cell receptor beta-chain promoters.

Immunogenetics·1998
Same author

Long-term alloreactive T cell lines and clones express a limited T cell receptor repertoire.

Transplant immunology·1997
Same author

Maintaining quality of care and patient satisfaction with radical prostatectomy in the era of cost containment.

Urology·1996
Same author

TCR gene polymorphisms and autoimmune disease.

European journal of immunogenetics : official journal of the British Society for Histocompatibility and Immunogenetics·1996
Same journal

From greasiness to creaminess: multiscale mechanisms, structuring strategies, and AI‑assisted evaluation.

Critical reviews in food science and nutrition·2026
Same journal

A comprehensive review of phage immobilization and encapsulation for the application in food safety.

Critical reviews in food science and nutrition·2026
Same journal

Plant-derived extracellular vesicles: multifunctional nanocarriers bridging food bioactivity and therapeutics.

Critical reviews in food science and nutrition·2026
Same journal

Strategies for cell-based meat production based on 3D-printed scaffolds.

Critical reviews in food science and nutrition·2026
Same journal

Explainable AI for hyperspectral imaging in food quality decision support: interpretability, reliability and future directions.

Critical reviews in food science and nutrition·2026
Same journal

Advanced molecular mechanisms underlying the anti-aging effects of <i>Ipomoea batatas</i> L. (sweet potato) leaves: bioactive compounds, cellular pathways, and functional food applications.

Critical reviews in food science and nutrition·2026
See all related articles

Area of Science:

  • Phycology and Food Science
  • Biotechnology and Nutraceuticals

Background:

  • Microalgae (Chlorella, Dunaliella, Scenedesmus) and cyanobacteria (Spirulina, Aphanizomenon flos-aquae) are recognized for their nutritional value.
  • These microorganisms are rich in essential nutrients like lipids, proteins, vitamins, and minerals.
  • They also contain valuable compounds such as chlorophyll, carotenoids, and unique pigments.

Purpose of the Study:

  • To review the historical and current utilization of selected microalgae and cyanobacteria.
  • To highlight their role as nutrient-dense food sources.
  • To emphasize their potential as sources of fine chemicals and health-promoting compounds.

Main Methods:

  • Literature review of scientific publications and historical records.
  • Analysis of documented nutritional profiles and chemical compositions.

Related Experiment Videos

  • Examination of traditional and modern applications in food and chemical industries.

    • Main Results:

    • Microalgae and cyanobacteria are established as significant sources of macronutrients and micronutrients.
    • Key compounds identified include lipids, proteins, chlorophyll, carotenoids, vitamins, and minerals.
    • Potential health benefits associated with probiotic compounds are noted.

    Conclusions:

    • Chlorella, Dunaliella, Scenedesmus, Spirulina, and Aphanizomenon flos-aquae represent valuable biological resources.
    • Their applications span from food and nutraceuticals to the extraction of fine chemicals.
    • Further research into their bioactive compounds may unlock additional health and industrial benefits.