Seaweed in Health and Disease Prevention

Seaweed in Health and Disease Prevention

1st Edition - April 5, 2016

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  • Editors: Joël Fleurence, Ira Levine
  • eBook ISBN: 9780128027936
  • Hardcover ISBN: 9780128027721

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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


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

Product details

  • No. of pages: 476
  • Language: English
  • Copyright: © Academic Press 2016
  • Published: April 5, 2016
  • Imprint: Academic Press
  • eBook ISBN: 9780128027936
  • Hardcover ISBN: 9780128027721

About the Editors

Joël Fleurence

Dr. Joël Fleurence, Ph.D., is a Professor of Marine Biology and Biochemistry at the University of Nantes. He is one of the two Directors of the Research Laboratory “Sea, Molecules, Health.” He is a member of the University National Council since 2007 and was elected President of the section “Biology of organisms” since 2017. He is a senior scientist and an international expert on the seaweed valorization (120 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 Valorization 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 a head of laboratory “Proteins and Quality” at IFREMER (Research French Organism for the Sea Exploitation) and develops research on the nutritional properties of seaweed protein for use in human or animal food. Since 2002, he is a 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

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, President and Board Chair of the Algae Foundation, Executive Director of Professors Beyond Borders, and the CEO of Algal Aquaculture Professionals, LLC. Dr. Levine was: selected as the Trustee Professor of University of Southern Maine for 2017–18. He was awarded the U.S. State Department’s distinguished Fulbright New Century Scholar in 2009–10 and Chair Fulbright in 2016–17. He was a visiting Professor of biology at Duke University in 2007–08. Dr. Levine combines 33 years of basic and applied research in physiological ecology and cultivation of algae, algal farm management, and aquaculture engineering. His 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 biofeeds, human nutraceuticals, and cosmeceuticals, fine chemicals, and algal-based biofuels.

Affiliations and Expertise

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

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