Seaweed in Health and Disease Prevention - 1st Edition - ISBN: 9780128027721, 9780128027936

Seaweed in Health and Disease Prevention

1st Edition

Editors: Joël Fleurence Ira Levine
eBook ISBN: 9780128027936
Hardcover ISBN: 9780128027721
Imprint: Academic Press
Published Date: 27th April 2016
Page Count: 476
Tax/VAT will be calculated at check-out Price includes VAT (GST)
30% off
30% off
30% off
30% off
30% off
20% off
20% off
30% off
30% off
30% off
30% off
30% off
20% off
20% off
30% off
30% off
30% off
30% off
30% off
20% off
20% off
129.00
90.30
90.30
90.30
90.30
90.30
103.20
103.20
110.00
77.00
77.00
77.00
77.00
77.00
88.00
88.00
180.00
126.00
126.00
126.00
126.00
126.00
144.00
144.00
Unavailable
Price includes VAT (GST)
× DRM-Free

Easy - Download and start reading immediately. There’s no activation process to access eBooks; all eBooks are fully searchable, and enabled for copying, pasting, and printing.

Flexible - Read on multiple operating systems and devices. Easily read eBooks on smart phones, computers, or any eBook readers, including Kindle.

Open - Buy once, receive and download all available eBook formats, including PDF, EPUB, and Mobi (for Kindle).

Institutional Access

Secure Checkout

Personal information is secured with SSL technology.

Free Shipping

Free global shipping
No minimum order.

Description

Seaweed in Health and Disease Prevention presents the potential usage of seaweed, macroalgae, and their extracts for enhancing health and disease. The book explores the possibilities in a comprehensive way, including outlining how seaweed can be used as a source of macronutrients and micronutrients, as well as nutraceuticals. The commercial value of seaweed for human consumption is increasing year-over-year, and some countries harvest several million tons annually. This text lays out the properties and effects of seaweeds and their use in the food industry, offering a holistic view of the ability of seaweed to impact or effect angiogenesis, tumors, diabetes and glucose control, oxidative stress, fungal infections, inflammation and infection, the gut, and the liver.

Key Features

  • Combines foundational information and nutritional context, offering a holistic approach to the relationship between sea vegetables, diet, nutrition, and health
  • Provides comprehensive coverage of health benefits, including sea vegetables as sources of nutraceuticals and their specific applications in disease prevention, such as angiogenesis, diabetes, fungal infections, and others
  • Includes Dictionary of Terms, Key Facts, and Summary points in each chapter to enhance comprehension
  • Includes information on toxic varieties and safe consumption guidelines to supplement basic coverage of health benefits

Readership

food scientists/ technologists, nutraceutical/supplement product developers. Libraries for researchers, graduate students and fellows in Food Science, Aquaculture, Health, and Nutrition.

Table of Contents

  • Dedication
  • List of Contributors
  • About the Editors
  • Acknowledgment
  • Chapter 1. Algae: A Way of Life and Health
  • Chapter 2. Society and Seaweed: Understanding the Past and Present
    • Introduction
    • Uses of Seaweed: Past and Present
    • New Industrial Uses of Seaweed
    • Harvesting
    • Institutions and Management
    • Discussion: Looking Forward
  • Chapter 3. Biology of Seaweeds
    • Introduction
    • Ecology of Seaweeds
    • Defense Mechanisms in Seaweeds
    • Effect of Climate Change on the Seaweed Community
    • Range of Thallus Organization
    • Major Groups of Seaweeds
    • Commercial Applications of Seaweeds
  • Chapter 4. Macroalgae Systematics
    • Introduction
    • Green Algae
    • Brown Algae
    • Red Algae
  • Chapter 5. Seaweeds as Food
    • Introduction
    • Seaweed Resources
    • Valorization of Seaweeds
    • Valorization in Human Food
    • Valorization as Sea Vegetables or Ingredients
    • Composition and Nutritional Value of Seaweeds
    • Valorization as a Source of Hydrocolloids
    • Seaweeds as a Source of Animal Nutrition
    • Valorization of Pigments as Food Colorants
    • Macerated Seaweeds
    • Fermented Seaweeds
    • Other Food Processes
    • New Food Extracts
    • Conclusion
  • Chapter 6. Seaweed and Alcohol: Biofuel or Booze?
    • Introduction
    • Species and Production
    • Cultivation Systems
    • Processing and Fermentation of Macroalgae Biomass
    • Consumptive Alcohol
    • Seaweed to Make Alcohol and Seaweeds That Serve as Distillation Apparatus
    • Hard Liquor
    • Craft Beers
    • Wine
    • Concluding Remarks
  • Chapter 7. Lipids, Fatty Acids, Glycolipids, and Phospholipids
    • Total Lipid Content
    • Distribution of Fatty Acids in Seaweed Lipids
    • Lipid Composition
    • Algal Lipid in Health and Disease Prevention
    • Abbreviations
  • Chapter 8. Carbohydrates From Seaweeds
    • Introduction
    • Structure of Carbohydrates
    • Specificities of Carbohydrates From Seaweeds
    • Properties of Carbohydrates
    • Conclusion
  • Chapter 9. Proteins and Pigments
    • Introduction
    • Pigments
    • Proteins
    • Conclusion and Future Trends
  • Chapter 10. Seaweeds in Human Health
    • Introduction
    • Seaweeds and Cancer
    • Seaweeds and Cardiovascular Health
    • Seaweeds and Obesity, Metabolic Syndrome, and Diabetes
    • Seaweeds and Osteoporosis
    • Seaweeds and Gut Health
    • Neurological Benefit of Seaweeds
    • Conclusion
  • Chapter 11. Medicinal Properties: Antibiotic, Tonic, and Antiparasitic Properties
    • Introduction
    • Conclusion
  • Chapter 12. Antiallergic Properties
    • Introduction
    • Antiallergic Compounds
    • Macroalgal Phenols
    • Perspectives
    • Harmlessness
    • Conclusion
  • Chapter 13. Toxic and Harmful Seaweeds
    • Introduction
    • Incidents of Fresh Seaweeds Causing Illness and Death
    • Health Concerns and Harmful Effects of Seaweed Products
    • Harmful Community and Ecosystem Effects of Seaweeds
  • Chapter 14. Seaweed Application in Cosmetics
    • Introduction
    • General Aspects of Cosmetic Formulation
    • Macroalgae as a Source of Active Ingredients
    • Seaweeds as a Source of Excipients
    • Seaweeds as a Source of Additives
    • Conclusion
  • Index

Details

No. of pages:
476
Language:
English
Copyright:
© Academic Press 2016
Published:
Imprint:
Academic Press
eBook ISBN:
9780128027936
Hardcover ISBN:
9780128027721

About the Editor

Joël Fleurence

Dr. Joel Fleurence, PhD, is Professor of Marine Biology and Biochemistry at Nantes University. He is one of two Directors of the Research Laboratory “Sea, Molecules, Health”. He is member of the University National Council since 2007 and was elected Vice-President of the section “Biology of organisms” since 2011. He is a senior scientist and an international expert on the seaweed valorisation (100 international publications including patents). In 1985, he began his research career in the pharmaceutical industry in the French Company Roussel-Uclaf. In 1990, he was recruited by the Institute of Valorisation of Seaweeds (CEVA, Brittany, France) to lead researches about the chemical composition and nutritional properties of macroalgae. Professor Fleurence has participated in the establishment of the french regulation on marine algae used as sea vegetables. In 1994, he arrives as head of laboratory “Proteins and Quality” at IFREMER (Research French Organism for the Sea Exploitation) and develops research on the nutritional properties of seaweed proteins for use in human or animal food. Since 2002, he is Professor at the University of Nantes and leads research on the development of seaweed uses as protein or pigment sources for the industry.

Affiliations and Expertise

Professor of Marine Biology and Biochemistry, Laboratory “Sea, Molecules, Health”, University of Nantes, Nantes, France

Ira Levine

Dr. Ira A. Levine, Ph.D. is a tenured Professor of Natural and Applied Sciences at the University of Southern Maine, Chairperson of the USM Lewiston Auburn College Faculty, Director of the USM, LAC Aquatic Research Lab (algal genetic engineering, physiological ecology, and new product development). Additionally, Dr. Levine is the President and Board Chair of the Algae Foundation, President and Board Chair of Professors Beyond Borders. Previously, awarded a 2009-2010 U.S. State Department, Fulbright New Century Scholar and in 2007-2008 was a visiting professor of biology at Duke University. Dr. Levine combines 30 years of applied and basic research in the molecular, physiological ecology and cultivation of algae, aquatic farming management, and aquaculture engineering. Dr. Levine’s farming experience includes open-ocean and pond cultivation in Canada, China, Indonesia, Japan, Malaysia, Philippines, and USA (Hawaii, Florida, and Maine). Current efforts include algal cultivar enhancement for aquaculture and agriculture feed supplementation, human nutraceuticals and cosmaceuticals, fine chemicals and plant-based biofuels.

Affiliations and Expertise

Professor of Natural and Applied Sciences, University of Southern Maine, Lewiston, ME, USA