Use of Algae as Foods or Food Ingredients and Their Effects on Health

Year 2020, Volume: 2 Issue: 2, 97 - 110, 20.12.2020

Aybüke Sasa , Fatiha Şentürk , Yeşim Üstündağ , Fundagül Erem

Abstract

Problems such as food shortages and malnutrition that may be encountered with the increasing population have prompted mankind to seek out alternative food sources. In this context, algae are not only able to provide a sustainable food supply; they also attract attention with their high nutritional content and health benefits and are considered as candidates for functional foods with these properties. It is stated that consuming foods on a daily basis into which are incorporated functional ingredients produced by algae improves health and reduces the risk of chronic disease. Algae, having been evaluated as a food for centuries in Asia, have begun to be used in almost every region of the world as both a food and a food additive or food supplement. Aside from the food industry, algae are among the essential sources that are used in many fields such as medicine, pharmaceutics, agriculture, animal nutrition, waste treatment, cosmetics, and biodiesel production. In this review, information related to the general properties and important ingredients of algae, their usage as food or in foods, and their health benefits have been summarized.

Keywords

algae, bioactive compound, food, health

Alglerin Gıda veya Gıda Bileşeni Olarak Kullanımı ve Sağlık Üzerine Etkileri

Abstract

Artan nüfusla birlikte karşılaşılabilecek gıda yetersizliği ve dengesiz beslenme gibi sorunlar insanoğlunu alternatif kaynaklar bulmaya itmiştir. Bu bağlamda, algler sürdürülebilir gıda arzını sağlayabilmenin yanı sıra, yüksek besin içerikleri ve sağlık açısından faydalı yönleriyle dikkat çekmekte ve bu özellikleriyle aynı zamanda fonksiyonel gıda olmaya aday ürünler olarak değerlendirilmektedir. Alglerin ürettiği fonksiyonel bileşenlerin ilave edildiği gıdaların günlük olarak tüketilmesi sağlığı iyileştirip kronik hastalık riskini azaltabilmektedir. Asya ülkelerinde yüzyıllardır gıda olarak değerlendirilen algler artık dünyanın hemen hemen her bölgesinde gerek doğrudan gıda gerekse gıda katkı maddesi veya gıda takviyesi olarak kullanılmaya başlanmıştır. Algler gıda endüstrisi dışında tıp, eczacılık, tarım, hayvan beslenmesi, atıkların arıtılması, kozmetik, biyodizel üretimi gibi pek çok alanda yararlanılan önemli kaynaklar arasında yer almaktadır. Bu derlemede alglerin genel özellikleri, önemli bileşim öğeleri, doğrudan gıda olarak ya da gıdalarda kullanımlarına yönelik ve sağlığa faydalarıyla ilgili bilgiler özetlenmiştir.

Keywords

algler, biyoaktif bileşen, gıda, sağlık

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