Titlebook: Sustainable Global Resources of Seaweeds Volume 2; Food, Pharmaceutical Ambati Ranga Rao,Gokare A. Ravishankar Book 2022 The Editor(s) (if

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Red Seaweeds: Their Use in Formulation of Nutraceutical Food Productsy benefits beyond their macro- and micronutrient content. In this book chapter, the reader can find a compilation of the nutritional characteristics of red seaweeds as a food resource and their health-promoting properties.

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Global Trade of Seaweed Foods consumption provides essential nutrients that can contribute to reducing the nutritional deficit in areas with shortage food resources. Their cultivation can be a key-driver for a Blue and Circular economy.

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: An Emerging Source of Agar Feedstock—With Special Reference to Industrially Important Speciesd extract with high market value and demand. . is an important genus in the production of the phycocolloid agar. Although . has long been considered as best raw material for processing agar but it is not ideal cultured species due to slow growth and low yield on other hand . is easy to farm. Cultiva

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Seaweeds as Functional Food: A Comprehensive Review of Its Antioxidants and Therapeutic Merits Againds are photosynthetic algae, abundantly available in water bodies and divided into three classes according to the pigments they contain. Seaweeds contain an incomparable wealth of bioactive components such as soluble dietary fibers, phlorotannins, lipids and minerals. These bioactive components posi

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Species: Its Use in Food and Health Implicationsluable compounds with diverse structures, such as sulfated polysaccharides, phlorotannins, fatty acids, amino acids, terpenoids or sterols. The study of the biological properties of the whole seaweed or its components will accelerate the development of novel food, cosmetic and pharmaceutical applica

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as the Major Source of Agar for Food, Health and Biotechnology Applicationsf . species consists of anionic agar polysaccharides that demonstrate excellent gelling ability and bioactive properties with commercial values for industrial applications. In this chapter, we review . as the major source of agar and the applications of agars in food, healthcare and biotechnology in