Microalgae as a Potential Functional Ingredient: Evaluation of the Phytochemical Profile, Antioxidant Activity and In-Vitro Enzymatic Inhibitory Effect of Different Species

Microalgae as a Potential Functional Ingredient: Evaluation of the Phytochemical Profile, Antioxidant Activity and In-Vitro Enzymatic Inhibitory Effect of Different Species

The functional food market has been in a state of constant expansion due to the increasing awareness of the impact of the diet on human health. In the search for new natural resources that could act as a functional ingredient for the food industry, microalgae represent a promising alternative, consi...

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Bibliographic Details
Main Authors: Marta Vinha Vieira, Igor Piotr Turkiewicz, Karolina Tkacz, Claudio Fuentes-Grünewald, Lorenzo M. Pastrana, Pablo Fuciños, Aneta Wojdyło, Paulina Nowicka
Format: Article
Language:English
Published: MDPI AG 2021-12-01
Series:Molecules
Subjects:
α-amylase
cholinesterase
pancreatic lipase
functional food
<i>Nannochloropsis oculata</i>
<i>Porphyridium purpureum</i>
Online Access:https://www.mdpi.com/1420-3049/26/24/7593

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https://www.mdpi.com/1420-3049/26/24/7593

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