Seaweed in Health and Disease Prevention

1st Edition - April 5, 2016
Editors: Joël Fleurence, Ira A. Levine
Language: English
Hardback ISBN:
9 7 8 - 0 - 1 2 - 8 0 2 7 7 2 - 1
eBook ISBN:
9 7 8 - 0 - 1 2 - 8 0 2 7 9 3 - 6

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 possibili… Read more

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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.

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

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

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

Ira A. Levine

Dr. Ira A. Levine, Ph.D. is a Professor Emeritus at the University of Southern Maine, the CEO of the Algae Foundation, and the Director of the AlgaePrize 2022-2023. He has previously been awarded a 2009-2010 U.S. State Department, Fulbright New Century Scholar and the 2016-2017 Fulbright Distinguished Chair Fellowship. In 2007-2008 he was a visiting professor of biology at Duke University. Dr. Levine combines 36 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). His current focus is on algal-based workforce development, education and training in the USA and 100 other countries.

Affiliations and expertise

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