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Microalgae and One Health
Fundamentals, Biocompounds, and Health and Environmental Applications
- 1st Edition - June 1, 2025
- Editors: Antonio Pérez-Gálvez, Eduardo Jacob Lopes, Leila Queiroz Zepka, María Roca
- Language: English
- Paperback ISBN:9 7 8 - 0 - 4 4 3 - 2 2 0 8 0 - 7
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 2 2 0 7 9 - 1
Microalgae and One Health: Fundamentals, Biocompounds, and Health and Environmental Applications provides a novel compendium of the interdisciplinary applications of microalga… Read more
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Request a sales quoteMicroalgae and One Health: Fundamentals, Biocompounds, and Health and Environmental Applications provides a novel compendium of the interdisciplinary applications of microalgae. Adverse global changes, including climate change, environmental pollution, urbanization, globalization, industrialization, and food insecurity are imminent threats to global health as they accelerate damage to humanity, wildlife, and the biosphere. The One Health concept asserts that these contemporary challenges are entwined in the interdependence of humans, animals, and our shared environment. This book examines the use of microalgae in human and animal nutrition, healthcare, and novel technologies applied to sustainable environmental processes.
Written by a globally diverse network of experts, this book is systematically structured to illustrate the applications of microalgae. The first section of the book covers the fundamentals of microalgae, from chemistry to industry applications. The next section further examines microalgae chemistry and identifies bioactive compounds. Subsequent sections examine the utility of microalgae in One Health, from human therapeutic potential to animal health and sustainability. The book concludes with a comprehensive market analysis, regulatory discussion, and safety considerations associated with microalgae products.
- Explores the interface between microalgae and the One Health approach
- Analyzes the contributions of microalgae-based products to human, animal, and environmental health
- Addresses and offers solutions to market, safety, and regulatory issues
Industry researchers in the fields of food; feed; health; and environment; scientists and academics studying sustainable processes for food; health; and the environment; Advanced undergraduate and graduate students; government employees in food; drug; health; and environmental departments
Part I: Fundamentals
1. Microalgae in the context of One Health
2. Microalgae in food design and health nutrition
3. Microalgae in animal wellness
4. Microalgae-based technologies applied to environmental sustainability
5. Chemical composition of microalgae with potential for bioactive compounds
6. Metabolic plasticity of microalgae and its interfaces with environmental processes
7. Technologies for microalgae production
8. Algae industry and the farm-to-fork strategy
Part II: Biocompounds from Microalgae
9. Proteins and peptides
10. Carbohydrates and exopolysaccharides
11. Lipids and fatty acids
12. Minerals, vitamins, and trace elements
13. Chlorophylls and their derivatives
14. Carotenes and xanthophylls
15. Phycobiliproteins: phycocyanin, allophycocyanin, and phycoerythrin
16. Sterols
17. Phenolic compounds
18. Toxins
19. Recent advances in the discovery of novel microalgae-based molecules
Part III: Therapeutic Potential and Applications in Humans
20. Microalgae as an agent to improve blood quality and prevention of anemia
21. Evidence of use of microalgae on glycemic control and glucose metabolism
22. Anti-inflammatory molecules in microalgae
23. Antioxidant potential of microalgae
24. Microalgae with immunomodulatory activities
25. Microalgae for the prevention of cardiovascular diseases
26. Microalgae as a neuroprotective agent
27. Evidence of use of microalgae in cancer therapy
28. Microalgae on cataract and macular degeneration protection
29. Evidence of use of microalgae as antimicrobial agent
30. Microalgae potential on the treatment of allergic rhinitis
31. Microalgae as vaccine transporters
32. Microalgae in the production of monoclonal antibodies
33. Microalgal-based micro/nanocarriers in drug delivery
Part IV: Microalgae and Their Animal Health-Promoting Benefits
34. Applications of microalgae for disease control in aquaculture
35. Evidence of poultry health and microalgae
36. Microalgae and its impact on ruminant nutrition and health
37. Benefits of the use of microalgae on nutrition and health of monogastrics
38. Performance of microalgae-based feed on pet health
Part V: Environmental Sustainability and Applications
39. Microalgae in wastewater treatment
40. Microalgae in the removal of emerging pollutants
41. Microalgae in greenhouse gas control
42. Microalgae applications in soil improvement
43. Sustainability metrics and indicators in microalgae-based processes and products
Part VI: Market Analysis, Safety, and Regulatory Aspects
44. The bioeconomy of microalgae-based products
45. Market analysis of microalgae-based products
46. Safety issues on microalgae-based products
47. Regulatory key points on microalgae-based products
1. Microalgae in the context of One Health
2. Microalgae in food design and health nutrition
3. Microalgae in animal wellness
4. Microalgae-based technologies applied to environmental sustainability
5. Chemical composition of microalgae with potential for bioactive compounds
6. Metabolic plasticity of microalgae and its interfaces with environmental processes
7. Technologies for microalgae production
8. Algae industry and the farm-to-fork strategy
Part II: Biocompounds from Microalgae
9. Proteins and peptides
10. Carbohydrates and exopolysaccharides
11. Lipids and fatty acids
12. Minerals, vitamins, and trace elements
13. Chlorophylls and their derivatives
14. Carotenes and xanthophylls
15. Phycobiliproteins: phycocyanin, allophycocyanin, and phycoerythrin
16. Sterols
17. Phenolic compounds
18. Toxins
19. Recent advances in the discovery of novel microalgae-based molecules
Part III: Therapeutic Potential and Applications in Humans
20. Microalgae as an agent to improve blood quality and prevention of anemia
21. Evidence of use of microalgae on glycemic control and glucose metabolism
22. Anti-inflammatory molecules in microalgae
23. Antioxidant potential of microalgae
24. Microalgae with immunomodulatory activities
25. Microalgae for the prevention of cardiovascular diseases
26. Microalgae as a neuroprotective agent
27. Evidence of use of microalgae in cancer therapy
28. Microalgae on cataract and macular degeneration protection
29. Evidence of use of microalgae as antimicrobial agent
30. Microalgae potential on the treatment of allergic rhinitis
31. Microalgae as vaccine transporters
32. Microalgae in the production of monoclonal antibodies
33. Microalgal-based micro/nanocarriers in drug delivery
Part IV: Microalgae and Their Animal Health-Promoting Benefits
34. Applications of microalgae for disease control in aquaculture
35. Evidence of poultry health and microalgae
36. Microalgae and its impact on ruminant nutrition and health
37. Benefits of the use of microalgae on nutrition and health of monogastrics
38. Performance of microalgae-based feed on pet health
Part V: Environmental Sustainability and Applications
39. Microalgae in wastewater treatment
40. Microalgae in the removal of emerging pollutants
41. Microalgae in greenhouse gas control
42. Microalgae applications in soil improvement
43. Sustainability metrics and indicators in microalgae-based processes and products
Part VI: Market Analysis, Safety, and Regulatory Aspects
44. The bioeconomy of microalgae-based products
45. Market analysis of microalgae-based products
46. Safety issues on microalgae-based products
47. Regulatory key points on microalgae-based products
- No. of pages: 550
- Language: English
- Edition: 1
- Published: June 1, 2025
- Imprint: Academic Press
- Paperback ISBN: 9780443220807
- eBook ISBN: 9780443220791
AP
Antonio Pérez-Gálvez
Dr. Antonio Pérez-Gálvez is a researcher and head of the Department of Food Phytochemistry Department, Instituto de la Grasa, Spain. He specializes in pigment chemistry and biochemistry. His research is focused on food, functional ingredients, and health with special emphasis on carotenoids.
Affiliations and expertise
Researcher and head, Department of Food Phytochemistry Department, Instituto de la Grasa, SpainEJ
Eduardo Jacob Lopes
Prof. Eduardo Jacob-Lopes is an Associate Professor at the Department of Food Technology and Science, Federal University of Santa Maria (UFSM), Brazil. He has more than 15 years of teaching and research experience and has coordinated more than 50 research projects and/or technological development financed by public funding agencies and private initiatives. He is a member of the editorial board of 10 journals and acts as a reviewer for several national and international journals. Dr. Jacob-Lopes’ research focuses on bioprocess engineering with an emphasis on microalgal biotechnology. His current research takes a multidisciplinary view of applied phycology and its intersection with bioprocess engineering and sustainable engineering.
Affiliations and expertise
Associate Professor, Department of Food Technology and Science, Federal University of Santa Maria (UFSM), BrazilLQ
Leila Queiroz Zepka
Dr. Leila Queiroz Zepka is currently an Associate professor at the Department of Food Technology and Science, Federal University of Santa Maria (UFSM). She has more than 15 years of teaching and research experience. She has published more than 500 scientific publications/communications, which include 10 books, 50 book chapters, 100 original research papers, 350 research communications in national and international conferences, and 12 patents. She is a member of the editorial board of 5 journals and acts as a reviewer for several national and international journals. Her research interest includes microalgal biotechnology with an emphasis on microalgae-based products.
Affiliations and expertise
Associate Professor, Department of Food Technology and Science, Federal University of Santa Maria, Santa Maria, BrazilMR
María Roca
Dr. María Roca is a researcher at the Food Phytochemistry Department, Instituto de la Grasa, Spain. She specializes in bioactive compounds in foods and biobased products, with special emphasis on chlorophylls and their derivatives. Her research topics include carotenoids, chlorophyll breakdown, in vitro digestion, and bioavailability.
Affiliations and expertise
Researcher, Food Phytochemistry Department, Instituto de la Grasa, Spain