Please use this identifier to cite or link to this item: https://hdl.handle.net/1959.11/14915
Title: Prebiotic properties of algae and algae-supplemented products
Contributor(s): Iji, Paul (author); Kadam, Mukund M (author)
Publication Date: 2013
DOI: 10.1533/9780857098689.4.658
Handle Link: https://hdl.handle.net/1959.11/14915
Abstract: Research to date, in vitro and on animal models, has confirmed the benefits of macro-algal carbohydrates, including changes in microbial profiles, concentrations of short-chain fatty acids and pH of the media. Other compounds have been shown to regulate cell proliferation, gas emission and cardiovascular function. Algal products will become more appealing if they are further processed and marketed beyond their current areas of production and consumption. It may be necessary to purify the native products to more functional active compounds. Many of the products may find application in prevention and treatment of digestive and cardiovascular diseases in future.
Publication Type: Book Chapter
Source of Publication: Functional Ingredients from Algae for Foods and Nutraceuticals, p. 658-670
Publisher: Woodhead Publishing
Place of Publication: Oxford, United Kingdom
ISBN: 9780857095121
Field of Research (FOR): 111199 Nutrition and Dietetics not elsewhere classified
070199 Agriculture, Land and Farm Management not elsewhere classified
HERDC Category Description: B1 Chapter in a Scholarly Book
Other Links: http://trove.nla.gov.au/version/206047201
Series Name: Woodhead Publishing Series in Food Science, Technology and Nutrition
Series Number : 256
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Appears in Collections:Book Chapter

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