Microalgae as a Potential Functional Ingredient: Evaluation of the Phytochemical Profile, Antioxidant Activity and In-Vitro Enzymatic Inhibitory Effect of Different Species

The functional food market has been in a state of constant expansion due to the increasing awareness of the impact of the diet on human health. In the search for new natural resources that could act as a functional ingredient for the food industry, microalgae represent a promising alternative, consi...

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Detalles Bibliográficos
Autores principales: Vieira, Marta Vinha, Turkiewicz, Igor Piotr, Tkacz, Karolina, Fuentes-Grünewald, Claudio, Pastrana, Lorenzo M., Fuciños, Pablo, Wojdyło, Aneta, Nowicka, Paulina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8707863/
https://www.ncbi.nlm.nih.gov/pubmed/34946676
http://dx.doi.org/10.3390/molecules26247593

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8707863/
https://www.ncbi.nlm.nih.gov/pubmed/34946676
http://dx.doi.org/10.3390/molecules26247593

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