algal products as nutraceuticals some important products derived from algae which are of nutritional benefits

1. Presenter- Rashmi M G
1st year MSc. Botany
MAHARANI’S SCIENCE COLLEGE FOR WOMEN
MYSORE

2. What is algae?
1. They are chlorophyll-bearing thalloid organisms
2. The term ALGAE is used for both prokaryotic as well
as eukaryotic photosynthetic thalloid organisms
3. The Eukaryotic algae are part of plantae and
photosynthetic protists
4. The algae belong to plantae can be described as
NON-VASCULAR (no phloem and xylem), NON-
EMBRYOPHYTIC (no embryo development) and
THALLOID (body not differentiated into root, stem
and leaf) plants

3. CHLOROPHYCEAE(GREEN ALGAE)
Ulothrix Spirogyra
Volvox
Chara Chlamydomonas

4. RHODOPHYCEAE(RED ALGAE)
Polysiphonia Gracilaria
Porphyra Gelidium

5. PHAEOPHYCEAE(BROWN ALGAE)
Fucus
Laminaria
Sargassum
Ectocarpus
Dictyota

6. ALGAL PRODUCTS AND ITS
IMPORTANCE
 The use of algae as food is very old as even mentioned in
the poetic literature of the CHINESE about 600BC
 Their uses in various aspects like production of agar,
carrageenin, alginic acid, antibiotics, funori and many
minerals as human food, as fodder, in sewage disposal, in
water purification and also in biological research etc.
 More than 100species mostly of Phaeophyceae and
Rhodophyceae are used as food by man in different parts of
the world
 A few species of Chlorophyceae are also used as human
food because of the presence of minerals, vitamins,
carbohydrates, proteins, either in their cell wall or in their
cytoplasm
 Some of them are Alaria, Laminaria, Sargassum, Durvillea,
Undaria, Eisenia, Ecklonia, Pelvetia

8. ALGAE AND ITS NUTRITIONAL
VALUE
 In JAPAN, the food prepared from Laminaria is called
KOMBU and the food from Alaria is called SARUMEN
 In SOUTH AMERICA, Durvillea is collected, dried, salted
and sold as CACHIYAGO
 the contents of food value of brown algae include-
 6.15% protein (with 17 amino acids)
 1.56% fat
 57.04% carbohydrates
 Many minerals along with carotene, thiamine, subflavin
are also found

9. ALGAE AND ITS NUTRITIONAL
VALUE
 Among Rhodophyceae , the important genera used as food
are Porphyra, Palmaria, Chondrus, Gigartina, Gracilaria,
Gelidium, Eucheuma, Rhodymenia
 Porphyra is most important red alga used as human food. It
is variously called NORI in Japan ,LAVER in England,
SLOKE in Scotland, LUCHE in Southern chile
 Palmaria is also eaten under different trade names in
different countries, such as DULSE in Canada, SOL in
Iceland, DILLISK in Ireland
 Chondrus crispus is commonly called Irish moss and used
in ice creams and various other foods
 *In JAPAN alone 29.5 million kg of Porphyra per year is
used as food *

10. ULVA SALAD
DULSE POWDER
MONOSTROMA DISH
PALMARIA
ALGAL PRODUCTS

11. ALGAE AS A SOURCE OF VITAMINS
 The marine algae are the richest source of vitamins.
The vitamins A, B and E are found abundantly in sea
weeds
 The vitamin B essentially required for the
development of human body is found in great
abundance in almost all Phaeophyceae
 The cod liver oil is the rich source of vitamin A which
is acquired by sea weeds. Vitamin E is equally
important for human beings which is found in many
marine algae

12. CHLORELLA
 Several vitamins like thiamine,
riboflavin, pyridoxine, pantothenic
acid, choline, biotin, vitamin B12
and lipoic acid is found in
CHLORELLA
 it is well known for its high
percentage of lipids and proteins , as
much ad 8.5% dry weight may be
lipid content
 It has all amino acids and therefore
it is used as a food in space flights
 It is used to extract an antibiotic
called CHLORELLIN

13. SPIRULINA
 Spirulina is a type of algae that grows
in fresh or salt water. It comes as a
supplement, in tablet or powder form.
People use it for its health benefits, as
it is rich in nutrients and has
antioxidant properties.
 However, chlorella is higher in omega-
3 fatty acids, vitamin A, riboflavin,
iron, magnesium, and zinc. Though
spirulina may be slightly higher in
protein, some studies suggest that the
protein content in chlorella is
comparable

14. AGAR
 It is the jelly-like mucilaginous
carbohydrate obtained from some genera
of Rhodophyceae.
 It is universally used as a base for different
culture media in laboratories for culturing
many fungi, bacteria and some algae
 Important agar producing genera are
gelidium, Gracilaria, Hypnea, Pterocladia,
Chondrus etc
 It is also used to treat constipation, often
given as a laxative
 Dried agar is used for prolapsed stomach
by the physicians. Many pills and
ointments are also prepared by using agar

15. Recent developments
 Prospective options of algae-derived nutraceuticals as
supplements to combat COVID-19 and human corona virus
diseases
 Earlier in 2020, there was no therapies, treatments to abate
Covid-19 viral disease and prevention by increasing and boosting
the immunity was only the option to reduce fatality
 The ability of algae-based nutraceuticals, mainly spirulina to
boost immunity against viral diseases was reported clinically
 It boosts adaptive and innate immunity and bioactive
compounds such as angiotensin converting enzyme (ACE)
inhibitor peptide, phycobiliproteins, sulphated polysaccharides,
calcium- spirulan, served as antiviral agents

16. CONCLUSION
 REFERENCE
https://www.wikipedia.org/
https://images.google.com/
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7680017/
Algae by O P SHARMA 1ST EDITION
ALGAE ARE INTENSIVELY USED IN RECENT GENERATIONS BY KNOWING
ITS NUTRITIONAL VALUE AND MEDICINAL PROPERTIES
IT HAS VAST APPLICATION IN THE FIELD OF MEDICINES
ANTIBIOTIC LIKE CHLORELLIN, BASE MEDIA LIKE AGAR,
IODINE RICH DULSE POWDER, BACTERICIDAL AND ANTIINFLAMMATORY
PROPERTY OF VIDALOL A&B ARE THE MAJOR ADVANTAGES OF ALGAE