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Biological and Nutritional Applications of Microalgae.

Sümeyye Sarıtaş1, Arda Erkan Kalkan1, Kadir Yılmaz2

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Microalgae are versatile microorganisms with rapid growth and carbon fixation capabilities. Their rich bioactive compounds offer significant nutritional and health benefits, supporting functional foods and overall well-being.

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Area of Science:

  • Microbiology
  • Biotechnology
  • Nutritional Science

Background:

  • Microalgae are photosynthetic microorganisms with diverse structures, enabling adaptation to various environments and biomass production.
  • They exhibit both photosynthetic and heterotrophic metabolic pathways, highlighting ecological significance and biotechnological potential.
  • Microalgae reproduce asexually, featuring complex cell cycles vital for growth and adaptation.

Purpose of the Study:

  • To explore the biological, nutritional, and functional properties of microalgae.
  • To review the potential of microalgae in functional food development.
  • To summarize the health benefits associated with microalgal bioactive compounds.

Main Methods:

  • Literature review of scientific studies on microalgae.
  • Analysis of microalgal biological characteristics.
  • Evaluation of nutritional and bioactive compound profiles.

Main Results:

  • Microalgae possess rapid growth cycles and significant carbon fixation abilities.
  • They are rich in proteins, lipids, carbohydrates, vitamins, and minerals, enhancing food nutritional value.
  • Algal compounds demonstrate benefits for cardiovascular, immune, gut, skin, and cognitive health.

Conclusions:

  • Microalgae represent a valuable resource for functional foods due to their nutritional density.
  • Their bioactive compounds offer therapeutic potential for metabolic diseases and cognitive function.
  • Further research into microalgae properties can unlock broader biotechnological and health applications.