Functional Ingredients from Algae for Foods and Nutraceuticals

Dr. Herminia Domínguez received her PhD Degree in Chemistry from the University of Santiago de Compostela. She is professor of Chemical Engineering at University of Vigo (Spain), where she has been working on the extraction of bioactive compounds from underutilized and residual sources using green technologies, particularly pressurized solvents and membrane technology. Dr. Leonel Pereira has a degree in Biology (Scientific branch), a PhD Degree in Biology (Cell Biology specialty) and an Aggregate title (Biosciences, specialty in Biotechnology), from the Faculty of Science and Technology of the University of Coimbra, where he is currently a Professor. In addition to teaching at this university, he is also an integrated researcher at MARE (Center for Marine and Environmental Sciences). His interests are mainly focused on the areas of Marine Biodiversity (algae), Marine Biotechnology (bioactive compounds from algae) and Marine Ecology (environmental assessment). Dr Kraan is co-founder and Director of R&D at Oceana Organic Products Ltd and Aquaceuticals Ltd, Ireland - two companies that focus on human food, food applications and ingredients using (edible) seaweeds. He moved to Ireland to pursue a PhD on phylogenetics and aquaculture of edible seaweeds at the National University of Ireland, Galway in 1998. He became manager of the Irish Seaweed Industry Organisation (1998), established the Irish Seaweed Centre (2001), and Ocean Harvest Technology (2009), a company dedicated in using seaweeds for animal health and production. After 8 years he resigned to pursue and develop some commercial ideas using seaweeds for a variety of purposes amongst them functional food ingredients for human food and novel algae cultivation systems for biomass production.

• Section 1: Introduction1. Algae as a source of biologically active ingredients for the formulation of functional foods and nutraceuticals2. Challenges for the development of functional foods and nutraceuticals from algae3. Seaweeds foods and their nutritional value4.Green extraction of bioactive compounds from microalgae and seaweedsSection 2: Major components5. Algal polysaccharides6. Phenolic compounds7. Algal proteins, peptides and amino acids8. Algal lipids, fatty acids and sterols9. Minerals, pigments and minor compounds in algaeSection 3: Biological properties10. Antioxidant activity of compounds isolated from algae11. Antimicrobial activity of compounds isolated from algae12. Anticancer agents derived from algae13. Anti-inflammatory properties of algae14. Algae and cardiovascular-health15. Gastric and hepatic protective effects of algal components16. Anti-obesity and anti-diabetic activities of algae17. Neuroprotection18. High-intensity energy performance19. Inmunostimulant properites of algaeSection 4: Novel foods and nutraceuticals20. Prebiotic properties of algae and algae-supplemented products21. Development of nutraceuticals containing marine algal oils22. Design of healthy foods and beverages containing whole algae23. Algal hydrocolloids for the delivery of active compounds24. Cosmeceuticals from algae25. Algae for the formulation of gluten-free bakery products26. Spirulina for the food and functional food industries