Joel Fleurence – författare

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.- 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

Microalgae in Health and Disease Prevention is a comprehensive reference that addresses the historical and potential use of microalgae, its extracts, secondary metabolites, and molecular constituents for enhancing human health and preventing diseases. Each chapter features an overview, and the book includes coverage of microalgae biology, harmful algae, the use of microalgae in alcohol and food, and as sources of macronutrients, micronutrients, vitamins, and minerals. The historical use of microalgae, in addition to its potential use as a nutraceutical and cosmeceutical, is also addressed.The book provides coverage of relevant, up-to-date research as assembled by a group of contributors who are dedicated to the advancement of microalgae use in health, diet and nutrition.- Discusses research findings on the relationship between microalgal diet, nutrition and human health- Presents the medicinal, anti-allergic and psychoactive properties of microalgae- Identifies toxic and harmful microalgae- Addresses microalgal lipids, proteins and carbohydrates

Seaweed in Health and Disease Prevention, Second Edition updates knowledge on the therapeutic and functional activities related to algae and their compounds. The book 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 are also addressed. - Provides a fully revised and updated resource on seaweed, the reduction of greenhouse gases, and its uses as an important and new investigative therapeutic relative to the recent Pandemic- Renews the discussion on seaweed and health, including its effects on gut microbiota- Discusses improvements in 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

Algae have long been exploited as a marine resource for human and animal consumption. Marine Algae, A Sustainable Food Resource provides an overview of the current uses of this renewable resource, while exploring its development prospects. This book mainly focuses on macroalgae, which account for most of the biomass harvested worldwide, both through algaculture and gathering. It provides an analysis of the main biological and ecological characteristics of these organisms, as well as an in-depth examination of their biochemical composition, which is responsible for their specific nutritional properties. The technological processes involved in transforming algae into food products are described in detail, as are the regulations governing their use in human food. This book also highlights the prospects for exploiting marine algae, particularly in the development of functional foods for human and animal nutrition. Finally, several culinary suggestions are given to illustrate the potential of these products, helping to establish a concrete link between scientific knowledge and the gastronomic value of this resource, which is still relatively unknown in the West.

Microalgae and cyanobacteria are the first organisms in the oceanic food chain and are essential producers of oxygen and effective carbon dioxide traps. They are traditional sources of food proteins for Aztec, African and Asian populations, and some of them have even acquired the status of superfoods. Microalgae reviews the biological, ecological and biochemical characteristics of microalgae and cyanobacteria. They are true cellular factories, producing substances of interest such as original pigments, proteins and polysaccharides with biological activities. Their use covers many sectors of human activity including aquaculture, livestock breeding, agri-food, and human and veterinary medicine.This book presents their mode of production and the transformation processes that are applied to them, as well as the traditional and future valorization of algae. As they are a source of lipids and fatty acids, microalgae have become the focus of attention for the development of green fuels, such as biofuel.

Algae, macroalgae and microalgae can be valuable biological resources in a new, more environmentally friendly form of agriculture known as agrobiology. Indeed, the biological properties associated with algae are frequently relevant for agricultural and zootechnical purposes. It is this aspect that is behind the current popularity of algae in the development of new agricultural practices that are related to plant and animal production, which are referred to as agrobiology. Algae in Agrobiology offers a current and forward-looking account of algae use: in agriculture and in the sector of land and marine animal production, as algal extracts and molecules in the form of fertilizers or biostimulants for crops with agronomic interest, and as algal compounds in the area of plant and animal health. This book is based on advances in biochemical and agronomic research in order to explain the conventional practices associated with the use of algae in agriculture and livestock breeding. These advances make it possible to establish possible uses for marine algal resources in the agriculture of the future.

The Use of Algae in Human Health explores the use of algae in traditional Asian medicine, for both preventive and curative purposes. The book looks at both historical and current uses, as algae is still used on an empirical basis in popular medicine in Asia.The first part of this book focuses on the integration of algae into the therapeutic practice of ethnomedicine. The second part focuses on molecules derived from algae, which include fucoidans, alginates, carrageenans and polyphenols; they have been described in the scientific literature as having therapeutic activities both in vitro and in vivo.These varied functions (antitumoral, antiviral, antibacterial, antithrombotic, anti-inflammatory and antioxidant) are of major interest in human health. However, new drugs based on algal molecules are proving slow to develop. The book reviews the scientific, technological and economic obstacles that may explain why development is lagging.

Developed over several decades, the concept of aquatic biotechnology refers to aquatic organisms, be they of animal or plant origin. It involves transforming biological resources into products for human and animal consumption. The emergence of transgenic fish (such as AquAdvantage salmon) and their use as foodstuffs has reopened the societal debate on the place of genetically modified organisms in our diet.This new aquaculture based on genetic engineering is known as the "blue revolution." However, "blue" biotechnology is not limited to the production of genetically modified organisms; it also involves the use of biotechnological processes, such as enzymatic hydrolysis and fermentation, on aquatic resources.Aquatic Biotechnologies presents an overview of these biotechnological processes (genetic, enzymatic and fermentative engineering) as applied to aquatic organisms and their production methods (traditional aquaculture and aquaculture producing genetically modified organisms).