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Green algae, also referred to as chlorophytes, are different from red algae in having the chloroplasts containing chlorophylls a and b, which give them their distinct green hue. However, they lack phycobiliproteins, preventing them from developing the red or blue-green pigmentation seen in red algae. In terms of photosynthetic pigment composition, green algae closely resemble plants and share a close evolutionary relationship with them. Taxonomically Green algae belong to Phylum Chlorophyta in...
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Red algae, also known as rhodophytes, are primarily found in marine environments, though some species inhabit freshwater and terrestrial ecosystems. These organisms exist in both unicellular and multicellular forms, with some multicellular varieties reaching macroscopic sizes.As phototrophic organisms, red algae contain chlorophyll a; however, their chloroplasts lack chlorophyll b. Instead, they possess phycobiliproteins, which serve as major light-harvesting pigments, similar to those found in...
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Microalgae Nutraceuticals.

Marcello Nicoletti1

  • 1Department of Environmental Biology, University Sapienza of Rome, P.le A. Moro, 500185 Rome, Italy. marcello.nicoletti@uniroma1.it.

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|February 24, 2017
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Summary
This summary is machine-generated.

Nutraceuticals from microalgae like Spirulina and Chlorella are a growing market. This study reviews their nutritional value and presents microscopic methods for quality control of these important food supplements.

Keywords:
ChlorellaKlamathSpirulinafood supplementmicroalgaequality control

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Area of Science:

  • Food Science
  • Nutraceuticals
  • Microbiology

Background:

  • The food supplements market features a growing segment of nutraceuticals derived from microalgae.
  • Key commercial strains include Spirulina and Chlorella (cyanobacteria) and Klamath (eukaryotic).
  • These microalgae share similarities in marketed form and applications but possess unique characteristics requiring specific study.

Purpose of the Study:

  • To review current scientific knowledge on the nutritional value and health-promoting properties of Spirulina, Chlorella, and Klamath microalgae.
  • To present original research on quality control methods for microalgae-based food supplements.
  • To discuss the need for specific applications and claims, and the future outlook for microalgae in the nutraceutical industry.

Main Methods:

  • Literature review of nutritional and health-related properties of key microalgae strains.
  • Microscopic analysis of morphological characteristics for quality control of marketed products.
  • Evaluation of current scientific understanding and market trends.

Main Results:

  • Detailed information on the nutritional profiles and potential health benefits of Spirulina, Chlorella, and Klamath is provided.
  • A microscopic approach for confirming the identity and quality of microalgae in supplements is proposed.
  • The study highlights the importance of specific quality control measures for microalgae nutraceuticals.

Conclusions:

  • Microalgae nutraceuticals represent a significant and expanding market, with Spirulina and Chlorella being dominant strains.
  • Robust quality control, including microscopic analysis, is crucial for validating microalgae-based food supplements.
  • Future research should focus on strain-specific applications and scientifically supported claims to ensure product efficacy and safety.