Chlorella vulgaris (Cv) biomass is widely used as a traditional food in the Orient and its safety for human consumption has been proved. However, carotenogenic biomass (orange), resulting from induced stresses, needs further safety evaluation, which is the aim of this study. The preliminary toxicological characterization of Cv consisted of a single dose (mice), repeated dose studies (mice and rats) and a biodis...
Factors such as an ageing population, increased health care costs and rapid advances in science and technology are likely driving the increase interest among consumers in attaining wellness through diet, which is in turn, fuelling interest in functional foods and changing the way that people eat. Microalgae have been largely cultured and commercialized as food and feed additives, their potential as source of hi...
Microalgae are one of the most promising sources for new food and functional food products, and can be used to enhance the nutritional value of foods, due to their well-balanced chemical composition. Knowing their physicochemical characteristics is fundamental for the selection of the most suitable microalgae to specific food technology applications and consequently successful novel foods development. The aim o...
The use of microalgae as food ingredients has been tested in several food products due to their potential health promoting effects, probably related to a general immune-modulating effect (Belay, 1993). One of the main attributes of microalgae is their pigment content, and they are recognized as an excellent source of natural colourings and nutraceuticals. Beside chlorophylls, their primary photosynthetic pigmen...
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