Health Benefits of Algal Polysaccharides in Human Nutrition

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F12%3A43867965" target="_blank" >RIV/70883521:28110/12:43867965 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.1016/B978-0-12-394597-6.00003-3" target="_blank" >http://dx.doi.org/10.1016/B978-0-12-394597-6.00003-3</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/B978-0-12-394597-6.00003-3" target="_blank" >10.1016/B978-0-12-394597-6.00003-3</a>

Result language
angličtina
Original language name
Health Benefits of Algal Polysaccharides in Human Nutrition
Original language description
The interest in functional food, both freshwater and marine algal products with their possible promotional health effects, increases also in regions where algae are considered as rather exotic food. Increased attention about algae as an abundant source of many nutrients and dietary fiber from the nutrition point of view, as well as from the scientific approaches to explore new nutraceuticals and pharmaceuticals, is based on the presence of many bioactive compounds including polysaccharides extracted from algal matter. Diverse chemical composition of dietary fiber polysaccharides is responsible for their different physicochemical properties, such as their ability to be fermented by the human colonic microbiota resulted in health benefit effects. Fundamental seaweed polysaccharides are presented by alginates, agars, carrageenans, ulvanes, and fucoidans, which are widely used in the food and pharmaceutical industry and also in other branches of industry. Moreover, freshwater algae and sea
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Publication year
2012
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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