Shanmugam Hemaiswarya – författare

Algae for Food: Cultivation, Processing and Nutritional BenefitsAlgae are a primitive, living photosynthetic form and they are the oldest living organism. In the marine ecosystem, algae are the primary producers that supply energy required to a diverse marine organism and especially seaweed provides a habitat for invertebrates and fishes. There have been significant advances in many areas of phycology. This book describes the advances related to food and nutrition of algae achieved during the last decades, it also identifies gaps in the present knowledge and needs for the future. The 17 chapters, grouped into 6 parts, are written by phycologists. More insight on industrial exploitation of algae and their products is supported by current studies and will help academia. The first part explains new technologies to improve the microalgal biomass, strain improvement and different methods of seaweed cultivation. In the second part, food and nutraceutical applications of algae, food safety aspects, green nanotechnology and formulation methods for the extraction and isolation of algal functional foods are described. The third part deals with pigments and carotenoids while the fourth part exploits the isolation and application of hydrocolloids, nutritional implications of algal polysaccharides and the characterization and bioactivity of fucoidans. In the fifth part, the biomedical potential of seaweed followed by agricultural applications of algae are well described. The book is an important resource for scholars that provides knowledge on wide range of topics.Key Features Covers important fields of algae from biomass production to genetic engineering aspects of algaeUseful in the field of algal biotechnology, aquaculture, marine micro and macrobiology, microbial biotechnology and bioprocess technology Focuses on the therapeutic and nutritional areas of algae

This book summarizes the latest research trends in phytophenolic therapy for the management of diabetes. It discusses the various mechanisms of action of phytophenolics present in food, fruits and plants that can be used to control/reverse diabetic conditions. Further, it addresses the synergistic interactions of phytophenolics with anti-diabetic drugs, as understanding them can yield valuable insights for complementary and alternative medicine. In closing, it discusses the important aspects of nanotechnology-based targeted delivery and improving the bioavailability of phenolic phytochemicals, two major areas of research in phytotherapy of diabetes.

This book summarizes the latest research trends in phytophenolic therapy for the management of diabetes. In closing, it discusses the important aspects of nanotechnology-based targeted delivery and improving the bioavailability of phenolic phytochemicals, two major areas of research in phytotherapy of diabetes.

Plant extracts or their pure natural constituents have been used traditionally for thousands of years for treating diseases with considerable success in India and other Asian countries.

Plant extracts or their pure natural constituents have been used traditionally for thousands of years for treating diseases with considerable success in India and other Asian countries.

This book describes the potential therapeutic benefits of algae in the management of diabetes. The chapters present various bioactive compounds that exhibit anti-diabetic effects, finding their mechanisms of action and potential applications in diabetes management.

This book offers a comprehensive analysis of microalgal cultivation methods and optimization of astaxanthin production for various applications, including clinical uses, algae polymers, proteins and pigments, food applications and packaging, algae forming, cosmetics, and more.