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. Chapter 1. Seaweed introduction - p. 1 2. Chapter 2. Society and seaweed: understanding the past and present - p. 5 3. Chapter 3. Seaweed biology - p. 41 4. Chapter 4. Macroalgal systematics - p. 115 5. Chapter 5. Seaweeds as food - p. 193 6. Chapter 6. Seaweed and alcohol: biofuel or booze? - p. 219 7. Chapter 7. Lipids, fatty acids, glycolipids, and phospholipids - p. 235 8. Chapter 8. Carbohydrates from seaweeds - p. 279 9. Chapter 9. Proteins and pigments - p. 335 10. Chapter 10. Seaweeds in human health - p. 383 11. Chapter 11. Medicinal properties: antibiotic, tonic, and antiparasitic properties - p. 447 12. Antiallergic properties - p. 469 13. Chapter 13. Toxic and harmful seaweeds - p. 489 14. Chapter 14. Seaweed application in cosmetics - p. 503 15. Recent advances in the health-promoting activities of rhamnan sulfate, a polysaccharide from the green seaweed Monostroma nitidum - p. 521 16. Author Index - p. 543 17. Subject Index - p. 563
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. Chapter 1. Seaweed introduction - p. 1 2. Chapter 2. Society and seaweed: understanding the past and present - p. 5 3. Chapter 3. Seaweed biology - p. 41 4. Chapter 4. Macroalgal systematics - p. 115 5. Chapter 5. Seaweeds as food - p. 193 6. Chapter 6. Seaweed and alcohol: biofuel or booze? - p. 219 7. Chapter 7. Lipids, fatty acids, glycolipids, and phospholipids - p. 235 8. Chapter 8. Carbohydrates from seaweeds - p. 279 9. Chapter 9. Proteins and pigments - p. 335 10. Chapter 10. Seaweeds in human health - p. 383 11. Chapter 11. Medicinal properties: antibiotic, tonic, and antiparasitic properties - p. 447 12. Antiallergic properties - p. 469 13. Chapter 13. Toxic and harmful seaweeds - p. 489 14. Chapter 14. Seaweed application in cosmetics - p. 503 15. Recent advances in the health-promoting activities of rhamnan sulfate, a polysaccharide from the green seaweed Monostroma nitidum - p. 521 16. Author Index - p. 543 17. Subject Index - p. 563
