The use of microalgae: spirulina, nori profira, nori kelp in the production of functional foods (analytical review)

The analysis of research conducted by domestic and foreign scientists in the field of the use of marine algae in the production of functional food products with a wide range of biological activity: antibacterial, antiviral, angticarcinogenic and anticoagulant showed that the use of brown algae containing heterogeneous polysaccharides "fucoidans", spirulina containing polyunsaturated fatty acids: γ-linolenic, oleic, and nucleic acids acid and characterized by a high content of vitamin B12, β-carotene, iron, calcium and phosphorus and having neutral organoleptic properties, as well as chlorella (Chlorella vulgaris) – a source of fat-soluble vitamins, choline, dietary fiber and minerals as a promising natural raw material is an urgent and promising application of functional and therapeutic and preventive nutrition during the period of rehabilitation after various diseases.

Abstract licence: CC BY

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