Findings on Chemical Engineering Reported by Investigators at Autonomous University of Tlaxcala (Algae As Nutritional and Bioactive Food Ingredients).

A recent report from the Autonomous University of Tlaxcala in Mexico discusses the potential of algae as a source of unconventional protein for efficient food production. Algae, which can be found in both fresh and saltwater environments, have various pigments and offer high concentrations of minerals, vitamins, and proteins with low caloric and lipid content. They also possess antibacterial, antifungal, antiviral, antioxidant, antihypertensive, immunomodulatory, anticancer, hepatoprotective, and anticoagulant activities. Algae have been used in the cuisine of many cultures, and new food products are being developed that incorporate algae or its components for their functional and nutraceutical properties. [Extracted from the article]