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Seaweed in Health and Disease Prevention
- 2nd Edition - July 1, 2025
- Editors: Ira A. Levine, Joël Fleurence, Ira A. Levine
- Language: English
- Paperback ISBN:9 7 8 - 0 - 4 4 3 - 2 9 8 2 7 - 1
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 2 9 8 2 8 - 8
Many advances have been made in recent years regarding the use of algae as food and medicine. Seaweed in Health and Disease Prevention, edition 2, aims to update knowledge… Read more
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Request a sales quoteMany advances have been made in recent years regarding the use of algae as food and medicine. Seaweed in Health and Disease Prevention, edition 2, aims to update knowledge on the therapeutic and functional activities related to algae and their compounds. This includes a new chapter on the use of seaweed and seaweed products in the current war against viral-based exposures, a result of the massive research effort stemming from the global Covid Pandemic, along with the improvement of the nutritional value of algae via enzymatic or fermentation treatments. These treatments are at the origin of the production of oligosaccharides presenting interesting biological activities for the human microbiota. Chapter updates on seaweed’s biochemical characteristics such as proteins, lipids, and polysaccharides will also be addressed.
- Fully revised and updated to include new information on seaweed and the reduction of greenhouse gasses and its uses as an important and new investigative therapeutic relative to the recent Pandemic
- Renews the discussion on seaweed and health including the effects on gut microbiota by highlighting the latest research
- Discusses the improvements of the nutritional value of algae via enzymatic or fermentation treatments and other advances
- Includes the latest information on toxic varieties and safe consumption guidelines for diet, nutrition and health
Academics and Fellows in Food Science and Nutrition, food scientists/technologists, nutraceutical/supplement, and food product developers, Academics and Fellows in Aquaculture
1. Algae: A way of Life and Health
2. Society and Seaweed
3. Biology of Seaweeds
4. Macroalgae Systematics
5. Seaweeds as Food
6. Seaweed and Alcohol
7. Lipids, Fatty Acids, Glycolipids, and Phospholipids
8. Carbohydrates from Seaweeds
9. Sulfated Polysaccharides and SARS
10. Seaweed and Health
11. Proteins and Pigments
12. Medicinal Properties: Antibiotic, Tonic, and Antiparasitic Properties
13. Antiallergic Properties
14. Toxic and Harmful Seaweeds
15. Seaweed Application in Cosmetics
16. Seaweeds in Reduction of Greenhouse Gases
2. Society and Seaweed
3. Biology of Seaweeds
4. Macroalgae Systematics
5. Seaweeds as Food
6. Seaweed and Alcohol
7. Lipids, Fatty Acids, Glycolipids, and Phospholipids
8. Carbohydrates from Seaweeds
9. Sulfated Polysaccharides and SARS
10. Seaweed and Health
11. Proteins and Pigments
12. Medicinal Properties: Antibiotic, Tonic, and Antiparasitic Properties
13. Antiallergic Properties
14. Toxic and Harmful Seaweeds
15. Seaweed Application in Cosmetics
16. Seaweeds in Reduction of Greenhouse Gases
- No. of pages: 509
- Language: English
- Edition: 2
- Published: July 1, 2025
- Imprint: Academic Press
- Paperback ISBN: 9780443298271
- eBook ISBN: 9780443298288
JF
Joël Fleurence
Dr. Joël Fleurence, Ph.D., is a Professor of Marine Biology and Biochemistry at the University of Nantes. He is one of the two Directors of the Research Laboratory “Sea, Molecules, Health.” He is a member of the University National Council since 2007 and was elected President of the section “Biology of organisms” since 2017. He is a senior scientist and an international expert on the seaweed valorization (120 international publications including patents). In 1985, he began his research career in the pharmaceutical industry in the French Company Roussel Uclaf. In 1990, he was recruited by the Institute of Valorization of Seaweeds (CEVA, Brittany, France) to lead researches about the chemical composition and nutritional properties of macroalgae. Professor Fleurence has participated in the establishment of the French regulation on marine algae used as sea vegetables. In 1994, he arrives as a head of laboratory “Proteins and Quality” at IFREMER (Research French Organism for the Sea Exploitation) and develops research on the nutritional properties of seaweed protein for use in human or animal food. Since 2002, he is a Professor at the University of Nantes and leads research on the development of seaweed uses as protein or pigment sources for the industry.
Affiliations and expertise
Professor, Marine Biology and Biochemistry, Laboratory Sea, Molecules, Health, University of Nantes, Nantes, FranceIA
Ira A. Levine
Dr. Ira A. Levine, Ph.D. is a Professor Emeritus at the University of Southern Maine, the CEO of the Algae Foundation, and the Director of the AlgaePrize 2022-2023. He has previously been awarded a 2009-2010 U.S. State Department, Fulbright New Century Scholar and the 2016-2017 Fulbright Distinguished Chair Fellowship. In 2007-2008 he was a visiting professor of biology at Duke University. Dr. Levine combines 36 years of applied and basic research in the molecular, physiological ecology and cultivation of algae, aquatic farming management, and aquaculture engineering. Dr. Levine’s farming experience includes open-ocean and pond cultivation in Canada, China, Indonesia, Japan, Malaysia, Philippines, and USA (Hawaii, Florida, and Maine). His current focus is on algal-based workforce development, education and training in the USA and 100 other countries.
Affiliations and expertise
Professor Emeritus, Natural and Applied Sciences, University of Southern Maine, Lewiston, ME, USA