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Elsevier

Seaweed in Health and Disease Prevention

Seaweed in Health and Disease Prevention presents the potential usage of seaweed, macroalgae, and their extracts for enhancing health and disease. The book explores the possibili… Read more

Description

Seaweed in Health and Disease Prevention presents the potential usage of seaweed, macroalgae, and their extracts for enhancing health and disease. The book explores the possibilities in a comprehensive way, including outlining how seaweed can be used as a source of macronutrients and micronutrients, as well as nutraceuticals. The commercial value of seaweed for human consumption is increasing year-over-year, and some countries harvest several million tons annually. This text lays out the properties and effects of seaweeds and their use in the food industry, offering a holistic view of the ability of seaweed to impact or effect angiogenesis, tumors, diabetes and glucose control, oxidative stress, fungal infections, inflammation and infection, the gut, and the liver.

Key features

  • Combines foundational information and nutritional context, offering a holistic approach to the relationship between sea vegetables, diet, nutrition, and health
  • Provides comprehensive coverage of health benefits, including sea vegetables as sources of nutraceuticals and their specific applications in disease prevention, such as angiogenesis, diabetes, fungal infections, and others
  • Includes Dictionary of Terms, Key Facts, and Summary points in each chapter to enhance comprehension
  • Includes information on toxic varieties and safe consumption guidelines to supplement basic coverage of health benefits

Readership

food scientists/ technologists, nutraceutical/supplement product developers. Libraries for researchers, graduate students and fellows in Food Science, Aquaculture, Health, and Nutrition.

Table of contents

  • Dedication
  • List of Contributors
  • About the Editors
  • Acknowledgment
  • Chapter 1. Algae: A Way of Life and Health
  • Chapter 2. Society and Seaweed: Understanding the Past and Present
    • Introduction
    • Uses of Seaweed: Past and Present
    • New Industrial Uses of Seaweed
    • Harvesting
    • Institutions and Management
    • Discussion: Looking Forward
  • Chapter 3. Biology of Seaweeds
    • Introduction
    • Ecology of Seaweeds
    • Defense Mechanisms in Seaweeds
    • Effect of Climate Change on the Seaweed Community
    • Range of Thallus Organization
    • Major Groups of Seaweeds
    • Commercial Applications of Seaweeds
  • Chapter 4. Macroalgae Systematics
    • Introduction
    • Green Algae
    • Brown Algae
    • Red Algae
  • Chapter 5. Seaweeds as Food
    • Introduction
    • Seaweed Resources
    • Valorization of Seaweeds
    • Valorization in Human Food
    • Valorization as Sea Vegetables or Ingredients
    • Composition and Nutritional Value of Seaweeds
    • Valorization as a Source of Hydrocolloids
    • Seaweeds as a Source of Animal Nutrition
    • Valorization of Pigments as Food Colorants
    • Macerated Seaweeds
    • Fermented Seaweeds
    • Other Food Processes
    • New Food Extracts
    • Conclusion
  • Chapter 6. Seaweed and Alcohol: Biofuel or Booze?
    • Introduction
    • Species and Production
    • Cultivation Systems
    • Processing and Fermentation of Macroalgae Biomass
    • Consumptive Alcohol
    • Seaweed to Make Alcohol and Seaweeds That Serve as Distillation Apparatus
    • Hard Liquor
    • Craft Beers
    • Wine
    • Concluding Remarks
  • Chapter 7. Lipids, Fatty Acids, Glycolipids, and Phospholipids
    • Total Lipid Content
    • Distribution of Fatty Acids in Seaweed Lipids
    • Lipid Composition
    • Algal Lipid in Health and Disease Prevention
    • Abbreviations
  • Chapter 8. Carbohydrates From Seaweeds
    • Introduction
    • Structure of Carbohydrates
    • Specificities of Carbohydrates From Seaweeds
    • Properties of Carbohydrates
    • Conclusion
  • Chapter 9. Proteins and Pigments
    • Introduction
    • Pigments
    • Proteins
    • Conclusion and Future Trends
  • Chapter 10. Seaweeds in Human Health
    • Introduction
    • Seaweeds and Cancer
    • Seaweeds and Cardiovascular Health
    • Seaweeds and Obesity, Metabolic Syndrome, and Diabetes
    • Seaweeds and Osteoporosis
    • Seaweeds and Gut Health
    • Neurological Benefit of Seaweeds
    • Conclusion
  • Chapter 11. Medicinal Properties: Antibiotic, Tonic, and Antiparasitic Properties
    • Introduction
    • Conclusion
  • Chapter 12. Antiallergic Properties
    • Introduction
    • Antiallergic Compounds
    • Macroalgal Phenols
    • Perspectives
    • Harmlessness
    • Conclusion
  • Chapter 13. Toxic and Harmful Seaweeds
    • Introduction
    • Incidents of Fresh Seaweeds Causing Illness and Death
    • Health Concerns and Harmful Effects of Seaweed Products
    • Harmful Community and Ecosystem Effects of Seaweeds
  • Chapter 14. Seaweed Application in Cosmetics
    • Introduction
    • General Aspects of Cosmetic Formulation
    • Macroalgae as a Source of Active Ingredients
    • Seaweeds as a Source of Excipients
    • Seaweeds as a Source of Additives
    • Conclusion
  • Index

Product details

About the editors

JF

Joël Fleurence

Dr. Joël Fleurence, PhD, is a Professor of Marine Biology and Biochemistry at Nantes University in the ISOMER laboratory. In 1985, he began his research career in the pharmaceutical industry at the French Company Roussel-Uclaf. In 1990, he was recruited by the Institute of Valorization of Seaweeds to lead research about the chemical composition and nutritional properties of macro-algae. He contributed to French regulation on marine algae used as sea vegetables. His research mainly focuses on the use of seaweed proteins in human nutrition.
Affiliations and expertise
Professor, Marine Biology and Biochemistry, Laboratory Sea, Molecules, Health, University of Nantes, Nantes, France

IL

Ira Levine

Dr. Ira A. Levine, PhD is a Professor Emeritus at the University of Southern Maine and the CEO of the Algae Foundation. He has previously been awarded a 2009–2010 US State Department, Fulbright New Century Scholar and the 2016–2017 Fulbright Distinguished Chair Fellowship. He combines 40 years of applied and basic research in the physiological ecology and cultivation of algae, aquatic and farming management. His farming experience includes open-ocean and pond cultivation in Canada, China, Indonesia, Japan, Malaysia, Philippines, and the United States. As the CEO of the Algae Foundation, he is currently focused on algal-based workforce development, education, and training in the United States and 100 other countries.
Affiliations and expertise
Professor Emeritus at the University of Southern Maine and the CEO of the Algae Foundation

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