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Microalgae and One Health

Fundamentals, Biocompounds, and Health and Environmental Applications

  • 1st Edition - July 2, 2025
  • Latest edition
  • Editors: Antonio Pérez-Gálvez, Eduardo Jacob-Lopes, Leila Queiroz Zepka, María Roca
  • Language: English

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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Description

Microalgae 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.

Key features

  • 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

Readership

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

Table of contents

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

Product details

  • Edition: 1
  • Latest edition
  • Published: July 2, 2025
  • Language: English

About the editors

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, Spain

EJ

Eduardo Jacob-Lopes

Prof. Eduardo Jacob-Lopes is a professor at the Department of Food Technology and Science, Federal University of Santa Maria, Brazil. He has more than 18 years of teaching and research experience. He is a technical and scientific consultant of several companies, agencies, and scientific journals. He has more than 600 publications/communications and has registered 15 patents. His research interest includes biotechnology and bioengineering with emphasis on microalgal biotechnology.
Affiliations and expertise
Associate Professor, Department of Food Technology and Science, Federal University of Santa Maria, Santa Maria, Brazil

LQ

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, Brazil

MR

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

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