Development Of Functional Foods: Sea Weeds (Algae) Untouched Potential And Alternative Resource - A Review

―Let food be thy medicine and medicine be thy food‖ by Hippocrates was obscured with the advent of modern drug therapy and nutrition science until to twentieth century. The combination of consumer desires, advances in food technology, and new evidence-based correlation between nutrition to disease and disease prevention has created an unprecedented opportunity to concentrate on public health issues through diet and lifestyle. There is widespread interest these days to make a choice of functional foods from natural products that might promote health through specific bio-active compounds. Considering the diversity of biochemical’s and capable of exerting functional bioactivities, a growing trend is developing across globe to use seaweeds in functional food development. Compounds isolated from seaweeds have various functional biological activities: antibacterial activity, antioxidant potential, anti-inflammatory properties, anti-e coagulant activity, anti-viral activity, and antifungal and apoptotic activity. Therefore, this review focuses on several bioactive chemicals in seaweeds and their biological activities for which they are responsible as a functional food ingredient.

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