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.
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
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