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 Marine plant life is an abundant source of nutrients that enhance the daily diet. In recent years, consuming diets rich in seaweeds or their extracts have been shown to provide health benefits due to being rich in macronutrients, micronutrients and nutraceuticals. The commercial value of seaweeds for human consumption is increasing annually, and some countries harvest several million tons annually. The seaweeds industry is valued at around $12 billion in 2017, and supports millions of families worldwide. Seaweeds production grew globally by 30 million tons in 2016. Seaweeds have seen increasing usage in the food industry due to their abundance of beneficial nutrients, vitamins and  -3 fatty acids. To date there have been no books that comprehensively cover up-to-date information on seaweeds cultivation, processing, extraction and nutritional properties. This text lays out the properties and effects of seaweeds from their use as bioresources to their use in the feed industry to their applications in wastewater management and biofuels. Sustainable Global Resources of Seaweeds Volume 2: Industrial Perspectives offers a complete overview of the application of seaweeds into food, pharmaceuticals and other health-based applications. The first section focuses on the various foods derived from seaweeds, including extensive insight into the beneficial nutrients these plants contain. The many functional foods derived from sea plants are covered in detail, including foods from tropical seaweeds, macroalgae, Monostroma, Caulerpa, Palmaria, Gracillaria, Porphyra, Laminaria, Fucus,  Undaria, and many more. The chapters delve further into the nutritional makeup of these foods, their health benefits and chemical makeup. A second section is dedicated to the pharmaceutical applications of seaweeds and their many health benefits. With chapters devoted to vitamin sources, health properties and pharmaceutical applications, this section acts as a single source for researchers exploring the pharmaceutical applications and possibilities of seaweeds. Research, development, and commercial applications are explored, plus a complete picture of the multitude of health benefits derived from these plentiful and beneficial plants. For researchers in search of a comprehensive and up-to-date source on the application of nutrient-rich seaweeds from across the world into novel foods and pharmaceuticals, look no further than this volume. 

Sustainable Global Resources of Seaweeds Volume 2: Food, Pharmaceutical and Health Applications

I   USEFUL CONSTITUENTS INCLUDING BIOACTIVE COMPOUNDS FROM

 SEAWEEDS FOR FOOD AND HEALTH APPLICATIONS

 

1.      Macroalgae as food: composition, nutritional value and healthy attributes: Garcia-Vaquero, Marco; School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4. Email: [email protected]

2.      Seaweeds foods and their nutritional value; Ana M. M. Gonçalves^1,2,*, Ana Valado^1,3, Joao C. Marques¹, Leonel Pereira¹; ¹University of Coimbra, MARE - Marine and Environmental Sciences Centre, Department of Life Sciences, CalçadaMartim de Freitas, 3000-456, Coimbra, Portugal; ² Department of Biology and CESAM, University of Aveiro, 3810-193 Aveiro, Portugal; ³ Polytechnic Institute of Coimbra, ESTeSC-Coimbra Health School, Department of Biomedical Laboratory Sciences, Rua 5 de Outubro, S. Martinho do Bispo, Apart. 7006, 3046-854 Coimbra, Portugal.; *Corresponding author email: [email protected]

3.      Gracilaria: An Emerging source of agar feedstock - with special reference to industrially important species" Kanchan Sambhwani, Mudassar Anisoddin Kazi and Vaibhav A. Mantri; Principal Scientist & Divisional Chair, Applied Phycology and Biotechnology Division, CSIR-Central Salt and Marine Chemicals Research Institute, GijubhaiBadhekaMarg, Bhavnagar - 364002, Gujarat, India; email: [email protected]

4.      .  Nutritional value of tropical Seaweeds for functional food applications: An Overview; Suhaila Mohamed;Laboratory of UPM-MAKNA Cancer Research, Institute of Bioscience, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor, Malaysia  .

5.      Seaweeds: Potential applications to augment the nutritional composition and health benefits of food and food products; Jesmi Debbarma^1*, Viji P¹., MadhusudanaRao B.¹ and Ravishankar C. N²; ¹ICAR- Central Institute of Fisheries Technology (CIFT), Visakhapatnam Research Centre, Visakhapatnam, India² ICAR- Central Institute of Fisheries Technology (ICAR-CIFT), Cochin, India; * Corresponding author: [email protected]

6.      Seaweeds as a functional food: a comprehensive review of its antioxidants and therapeutic merits against oxidative stress-mediated chronic diseases; Mostafa I. Waly* Food Science and Nutrition Department, College of Agricultural and Marine Sciences, Muscat, Sultan Qaboos University; *Correspondence Email Address: [email protected]

7.      Nutritional Composition and Phytochemical Profile of Brown Seaweeds: An Overview; *¹Hema Vijayan P .U, ¹Geena George and ²Lizzy Mathew;¹R& D Centre, Bharathiar University, Coimbatore; ²Department of Botany, St.Teresa's College (Autonomous), Ernakulam; Corresponding author: *[email protected]; Red seaweeds: a contribution for nutraceutical food productsDiana Pacheco¹, Adriana Leandro¹, Glacio Araújo², Joao Cotas¹, Ana Marta Mendes Gonçalves^1,3, Leonel Pereira^1,*1 University of Coimbra, MARE - Marine and Environmental Sciences Centre, Department of Life Sciences, CalçadaMartim de Freitas, 3000-456, Coimbra, Portugal.² Federal Institute of Education, Science and Technology of Ceará - IFCE, Campus Aracati, CE 040, km 137,1, 62800-000, Aracati,Ceará, Brazil.³Department of Biology and CESAM, University of Aveiro, 3810-193 Aveiro, Portugal.*Corresponding author email: [email protected]

8.      Laminariaceae: Its use in food and health implications; Prof. Dr. OlesyaMalyarenko and Dr. RozaUsoltseva; The Laboratory of Enzyme Chemistry, G.B. Elyakov Pacific Institute of Bioorganic Chemistry FEB RAS, Vladivostok, Russia Federation; E-mail: [email protected]

9.      Sargassum species: its use in food and health implications;Elena M. Balboa¹, Ma Cristina Taboada², Herminia Domínguez^{1; 1}Department of Chemical Engineering, University of Vigo (Campus Ourense), EdificioPolitécnico, As Lagoas, 32004 Ourense, Spain; email: [email protected]; ²Department of Physiology, Faculty of Pharmacy, University of Santiago de Compostela. 15786 Santiago de Compostela, Spain;  email: [email protected]

10.  Food applications and health benefits of the genus Gigartina (Rhodophyta) ; Joao Cotas¹,Sara García-Poza ¹, Diana Pacheco ¹, Adriana Leandro ¹, Glacio Araújo ², Ana M. M. Gonçalves^1,3, Leonel Pereira^{1,* 1}University of Coimbra, MARE - Marine and Environmental Sciences Centre, Department of Life Sciences, CalçadaMartim de Freitas, 3000-456, Coimbra, Portugal.² Federal Institute of Education, Science and Technology of Ceará - IFCE, Campus Aracati, CE 040, km 137,1, 62800-000, Aracati, Ceará, Brazil.³ Department of Biology and CESAM, University of Aveiro, 3810-193 Aveiro, Portugal. *Corresponding author email: [email protected]

11.   Red seaweeds: a contribution for nutraceutical food products;Diana Pacheco¹, Adriana Leandro¹, Glacio Araújo², Joao Cotas¹, Ana Marta Mendes Gonçalves^1,3, Leonel Pereira^1,*1University of Coimbra, MARE - Marine and Environmental Sciences Centre, Department of Life Sciences, CalçadaMartim de Freitas, 3000-456, Coimbra, Portugal.²Federal Institute of Education, Science and Technology of Ceará - IFCE, Campus Aracati, CE 040, km 137,1, 62800-000, Aracati,Ceará, Brazil. ³Department of Biology and CESAM, University of Aveiro, 3810-193 Aveiro, Portugal.*Corresponding author email: [email protected]

12.  Gracilaria as the major source of agar for food, health and biotechnology applications;Wei-Kang Lee, Yi-Yi Lim, Chai-Ling Ho*; Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 UPM-Serdang, Selangor, Malaysia Email addresses: Wei-Kang Lee:[email protected]; Yi-Yi Lim:[email protected]; Chai-Ling Ho:[email protected] (Corresponding author).

12.  Marine algal colorants for the food industries ; Prof. Laurent Dufosse ; University of LaReunion, Biotechnologylab, email : [email protected]

13.  The new products from brown seaweeds: Fucoxanthin and phlorotannins;Xiaojun Yan¹, Jinrong Zhang^1, Shan He¹, Wei Cui², Fengzheng Gao³ ; ¹Ningbo University, Key Laboratory of Marine Biotechnology, Ningbo, 315211, China; ²Ningbo University, School of Medicine, Ningbo, 315211, China; ³Wageningen University, Bioprocess Engineering, AlgaePARC, P.O. Box 16, 6700 AA, Wageningen, Netherlands; Correspondence: Xiaojun Yan, E mail: [email protected]; [email protected]; email: [email protected]

14.  Seaweed: their role in gut health; Mauricio Alfredo [email protected]; Red de Glicociencia en Salud (CONACYT). Investigador y Divulgador. Irapuato, Guanajuato, México.

15.  Investigation on  the beneficial use of seaweed  in bread and the broader food industry.  James A. Griffin , Technological University, Dublin, [email protected]

16.  Emerging trends on protein extraction from seaweeds: Challenges and opportunities; Tejal K. Gajaria^1,2,C.R.K. Reddy³&Vaibhav A. Mantri*^{1,2 ; 1}Academy of Scientific and Innovative Research, Ghaziabad-201002, Uttar Pradesh, India; ²CSIR-Central Salt and Marine Chemicals Research Institute, Bhavnagar-364002, Gujarat, India; ³Indian Centre for Climate and Societal Impact Research, Ari Vivekanand Research and Training Institute, Mandvi, Katchchh-370465, Gujarat, India; *Correspondence to be addressed to: [email protected]

17.  Sustainable and biodegradable active films based on seaweed compounds to improve shelf life of food products; Marlene A. Trindade¹, Cláudia Nunes^2,3, Manuel A. Coimbra³, Fernando J. M. Gonçalves^1,4, Joao C. Marques⁵ and Ana M. M. Gonçalves^{1,4,5*; 1}Department of Biology, University of Aveiro, 3810-193 Aveiro, Portugal; ²CICECO, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal; ³LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal; ⁴CESAM, University of Aveiro, 3810-193 Aveiro, Portugal; ⁵University of Coimbra, MARE - Marine and Environmental Sciences Centre, Department of Life Sciences, Calçada Martim de Freitas, 3000-456, Coimbra, Portugal; ^*Corresponding author email: [email protected]; [email protected] 

18.  Toxicity and Food Safety of "Novel Foods": Seaweeds; Lydia Ferrara¹ Monica Gallo² Daniele Naviglio^{3; 1}University of Naples Federico II, Department of Pharmacy, Naples, Italy;^{; 2}University of Naples Federico II, Department of Molecular Medicine and Medical Biotechnology, Naples, Italy^{; 3}University of Naples Federico II, Department of Chemical Sciences, Naples, Italy; email: [email protected]

19.  Seaweed as food: Ways to guarantee their quality.Pedro Monteiro ¹, JoaoCotas ², Adriana Leandro ², Diana Pacheco ², Artur Figueirinha ^3,4, Gabriela Jorge Silva ¹, Leonel Pereira ², Ana M. M. Gonçalves ^{2,5,*; 1}University of Coimbra, Faculty of Pharmacy and Center for Neurosciences and Cell Biology, Health Sciences Campus, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal; ²University of Coimbra, MARE - Marine and Environmental Sciences Centre, Department of Life Sciences, 3001-456 Coimbra, Portugal; ³University of Coimbra, LAQV, REQUIMTE, Faculty of Pharmacy of the University of Coimbra,  Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal; ⁴University of Coimbra, Faculty of Pharmacy of University of Coimbra, 3000-548 Coimbra, Portugal^{; 5}Department of Biology and CESAM, University of Aveiro, 3810-193 Aveiro, Portugal^; *Corresponding author email: [email protected]

20.   Global trade of seaweed foods; Sara García-Poza¹, Adriana Leandro¹, Joao Cotas¹, Tiago Morais², Diana Pacheco¹, Leonel Pereira¹, Joao C. Marques¹, Ana M. M.  Gonçalves^1,3,*; ¹University of Coimbra, MARE - Marine and Environmental Sciences Centre, Department of Life Sciences, Calçada Martim de Freitas, 3000-456, Coimbra, Portugal; ²Lusalgae, Lda, Incubadora de Empresas da Figueira da Foz, Rua das Acácias N° 40-A, 3090-380 Figueira da Foz, Portugal; ³Department Glof Biology and CESAM, University of Aveiro, 3810-193 Aveiro, Portugal; *Corresponding author email: [email protected]

Seaweed based polymers for various commercial applications: An overview.Prof. Dr. Adriana N. Mauri, Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CONICET CCT La Plata y Facultad de Ciencias Exactas, Universidad Nacional de La Plata, 47 y 116 S/N°, B1900JJ La Plata, Argentina.e-mail: [email protected];Prof. Yolanda Freile-Pelegrin, Departmento de Recursosdel Mar. CINVESTAV-IPN, Unidad Merida, Merida, Yucatan, Mexico. Email:[email protected]

 

 

TO INCLUDE SEAWEED RECEIPES

TO INCLUDE NUTRITIONAL ASPECTS OF SEAWEED RECEIPES

 

 

 

II   PHARMACEUTICAL APPLICATIONS OF SEAWEEDS AND HEALTH BENEFITS:  

 

21.  Vitamin B12 sources and seaweeds; Fumio Watanabe and Tomohiro Bito; Department of Agricultural, Life, and Environmental Sciences, Faculty of Agriculture, Tottori University, Tottori 680-8553, Japan; E-mail address: [email protected],  [email protected]

22.  Health properties of seaweeds;Conrad O. Perera* ¹ , Anne D. Perera ² and Mona Al-Zahrani^1; *Corresponding author's email: [email protected] School of Chemical Sciences, Food Science Program, The University of Auckland, Private Bag 92019, Auckland, New Zealand

23.  Pharmaceutical applications of Porphyra; Prof. Dr.Saurabh Bhatia, Amity University, Gurgaon, India; email:[email protected];Prof. Ahmed Al-Harrasi,  Professor of Organic Chemistry Vice Chancellor for Research, Graduate Studies and External Relations Chair Professor: Chair of Oman's Medicinal Plants and Marine Natural Products;

24.  Seaweeds as prospective marine resources for the development of bioactive pharmacophores and nutraceuticals; Dr. Kajal Chakraborty; Senior Scientist, Bioprospecting Section of Marine Biotechnology Division, Central Marine Fisheries Research Institute; Ernakulam North P.O., P.B. No. 1603, Cochin-682018, Kerala, India. E-mail: [email protected]; [email protected]

25.  Research, development and commercial applications of  seaweed derived fibrous materials Dr. Yimin Qin^{1,2; 1}College of Material and Textile Engineering, Jiaxing University, Jiaxing 314001, Zhejiang Province, China; ²State Key Laboratory of Bioactive Seaweed Substances, Qingdao, China; email: [email protected]

26.  Challenges and recent progress in seaweed polysaccharides for industrial purposes; Guilherme Augusto Colusse^a,b, Maria Eugenia Rabello Duarte^b, Ranga Rao Ambati^c, Gokare Aswathanarayana Ravishankar^d, Júlio Cesar de Carvalho^e, and Miguel Daniel Noseda^{b; a}Postgraduate Program in Bioprocess Engineering and Biotechnology, Federal University of Paraná, PO BOX 19011, CEP 81531-990, Curitiba, Brazil. ^bBiochemistry and Molecular Biology Department, Federal University of Paraná. PO BOX 19046, CEP 81531-980, Curitiba, Brazil. ^cDepartment of Biotechnology, Vignan`s Foundation of Science, Technology and Research (Deemed to be University), Vadlamudi-522213, Andhra Pradesh, India. ^dC. D. Sagar Centre for Life Sciences, DayanandaSagar College of Engineering, DayanandaSagar Institutions, Kumaraswamy Layout, Bangalore-560078, Karnataka, India.Bioprocess Engineering and Biotechnology Department, Federal University of Paraná. PO BOX 19011, CEP 81531-990, Curitiba, Brazil.

 

27.  Therapeutics properties of Seaweeds in Cardiovascular disease: an Overview;

SuparnaRoy; Centre of Advanced Study in Marine Biology, Faculty of Marine Sciences, Annamalai University, Annamalai Nagar, Tamilnadu, India; Correspondence:[email protected]; [email protected]

 

28.  Industrial potential of Seaweeds in Biomedical applications: Current trends and Future Prospects; Ratih Pangestuti^1,2*, Puji Rahmadi^1,2, Evi Amelia Siahaan¹, IdhamSumarto Pratama¹, and Yanuariska Putra^{1; 1}Research and Development Division for Marine Bio-Industry, Indonesian Institute of Sciences (LIPI), West Nusa Tenggara 83552, Republic of Indonesia; ²Research Center for Oceanography, Indonesian Institute of Sciences (LIPI), Jakarta 14430 Republic of Indonesia; *Correspondence: [email protected]

29.  Anti-Viral compounds from Seaweeds: An Overview, Joao Cotas ¹, Diana Pacheco ¹, Adriana Leandro ¹, Ana M. M. Gonçalves ^1,2, Leonel Pereira ^1,*¹ University of Coimbra, MARE - Marine and Environmental Sciences Centre (MARE), Department of Life Sciences, Calçada Martim de Freitas, 3000-456, Coimbra, Portugal.² Department of Biology and CESAM, University of Aveiro, 3810-193 Aveiro, Portugal.*Corresponding author email: [email protected]

30.  Antiviral applications prospect of macroalgae; Maushmi S. Kumar*; SVKM'S NMIMS, ShobhabenPratapbhai Patel School of Pharmacy and Technology Management, V. L. Mehta Road, Vile Parle (west), Mumbai- 400056, India.

31.  Chemical composition and phytopharmaceuticals: An overview of the Caulerpa and Cystoseira genera;Gonçalo P. Rosa^1,2, Maria do Carmo Barreto² Ana M. L. Seca^1,2, Diana C. G. A. Pinto^{1; 1}LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; [email protected]; [email protected]; [email protected]; ²cE3c-Centre for Ecology, Evolution and Environmental Changes/ Azorean Biodiversity Group and Faculty of Sciences and Technology, University of Azores, 9500-321 Ponta Delgada, Portugal; [email protected]

32.  Skin brightening with Seaweeds: Will it be a turning point in natural cosmeceutical market? Dr. AyseKose; Ege University Faculty of Engineering Department of Bioengineering, 35100, Bornova, Izmir, Turkey; e-mail : [email protected]