Hungarian Dietitians: microalgae have many disease-preventive effects

By: Trademagazin Date: 2024. 03. 11. 11:18

Microalgae are microscopic unicellular or multicellular algae found in many habitats, such as marine and freshwater environments, as well as in soil, even under ice, and in other microbial communities. These organisms play an important role in the ecosystem by producing oxygen and organic matter through photosynthesis, as well as providing food for fish, crustaceans, and other microscopic organisms. In addition, the use and application of many microalgae in the industrial and food industry is increasingly popular. They show great potential in the production of biofuels, dietary supplements, and certain foods – according to the latest newsletter of the Hungarian Dietitians.

Many researches deal with the versatile application possibilities of microalgae, especially with regard to the beneficial effects on health. The following summary provides an overview of the characteristics, components and disease prevention effects of microalgae.

Nutritionally valuable components of microalgae

The composition of microalgae shows great heterogeneity depending on the species, but in general it can be said that they are rich in macro and micronutrient components.

Microalgae are an extremely rich source of protein, they can contain significant amounts of essential amino acids, up to 40-60%. The proteins found in microalgae have a high biological value and are well utilized in the body (21).

Omega-3 and Omega-6 fatty acids are particularly important for the human body. Microalgae contain a large amount of EPA and DHA fatty acids that can be easily used by the human body. These essential fatty acids contribute to maintaining the health of the cardiovascular system, reduce the risk of developing inflammatory processes, and help prevent various chronic diseases. The fatty acids found in microalgae can provide an excellent alternative for those who follow a vegetarian or plant-based diet, as they also have a significant omega fatty acid content as a plant source.

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