Brown Seaweeds

Functional Composition, Nutritional Properties, and Biological Activities of MoroccanSpirulinaMicroalga

“…On the contrary, it was lower than the content of marine and some freshwater microalga species where lipid content was above 60% of dw [34,35]. Although it was reported that edible lipid seaweed content does not obviously exceed 5% of dry matter, our result is also following the literature range [36,37]. is result confirms that Spirulina appears very favorable for lowfat diets relatively to vegetables [5,42].…”

“…It also showed a fairly high protein concentration compared to some of other microalgae (6 to 71%) [34,35]. It was also higher than that of the most of red and green seaweeds (10 to 47%) of dry matter [36] and brown edible seaweeds (3 to 15% dw) [37]. is result confirms that the protein content in Spirulina was considerably higher than those in some plants [5].…”

“…Besides, the Spirulina studied showed a carbohydrate content typically below average for many microalgae, overall accounting for 10 to 27% dw [34,35]. In addition, it was lower than that reported in edible seaweeds which ranged from 20 to 68% [36,37,43]. e soluble carbohydrates constitute a major part of the total carbohydrate content, whereas in higher plants, insoluble carbohydrates are a major constituent of total carbohydrates [44].…”

“…Indeed, ash content of our Spirulina was found as 20% which was also compared with freshwater and marine microalgae which range from 4% to 20% [46]. However, it was lower than the ash content shown in edible seaweeds, which in general have a high content of minerals reflected in the ash content [36,37,47].…”

Nutraceutical and Cosmeceutical Potential of Seaweed Derived Fucoxanthin

“…Seaweeds, being the photosynthesizing biomass, residing in the intertidal zone, are classified into the red (rhodophytes), green (chlorophytes) and brown (phaeophytes) algae. Amidst them, most consumed are the brown seaweeds, in both fried, dried or salad forms and due to high nutritional values, whole parts of the algae can be utilized as a foundation of various functional foods, cosmetics, other dietary and medicinal supplements [1] . Further, these seaweeds are the source of potentially bioactive components which helps in the promotion of human and animal health [2] .…”