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ALGAE AND DIETARY DIETS

Yıl 2018, Cilt: 2 Sayı: 4, 21 - 27, 30.10.2018
https://doi.org/10.26900/jsp.2018445373

Öz

Algae involve several species of multicellular and macroscopic
marine algae found in the coastal region between high to low tide in the
sub-tidal region up to a depth where 0.01 % photosynthetic light is available.
Based on their pigmentation, seaweeds were classified in to Chlorophyta (green
algae), Phaeophyta (Brown algae) and Rhodophyta (Red algae). Algae are not
classified as true plants. They lack an organized vascular system for absorbing
nutrients. The root called the holdfast, the stem is the stripe and the leaf of
the seaweed is the blade or frond. Like flowering plants, they are able to use
chlorophyll to conduct the process of photosynthesis and create their own food
for growth.



In marine ecosystems,
macroalgae communities provide nutrition, reproduction, and an accommodating
environment for other living organisms. Algae play a vital role in various
aspects compared to other aquatic resources. Because of these properties,
macroalgae are some of the most important organisms maintaining the ecosystem’s
stability. They are also excellent source of bioactive compounds such as
carotenoids, dietary fibers, proteins, essential fatty acids, vitamins,
minerals and important sources of medicines and fertilizers.

Kaynakça

  • ARASAKI S. ve ARASAKI T. (1983). Low calor ie, high nutrition vegetables from the sea to help look and feel better. Japan Publications, Tokyo, 196 p.
  • CHANDINI, S.K., GANESAN, P., SURESH, P.V. ve BHASKAR, N. (2008). Seaweeds as a source of nutritionally benefical compounds-a review. Journal of Food Science and Technology, 45(1), 1-13.
  • DURMAZ, Y., IŞIK, O., BANDARRRA, N.M., CİRİK, S., TURAN, G., & GÖKPINAR, Ş. (2002). Porphyridium cruentum (Rhodophyceae) yağ asitleri kompozisyonuna kurutma yöntemlerinin etkisi. Ege Journal of Fisheries and Aquatic Sciences, 19(1-2), 189-195.
  • GÖKPINAR, Ş., GÖKSAN, T. ve DURMAZ, Y. (2001). PUFA kaynağı olarak mikroalgler, XI. Ulusal Su Ürünleri Sempozyumu, Hatay (pp. 779-785).
  • KASIMALA M., MEBRAHTU L., PASIENCE M., ASGEDOM G. (2015). Review on Biochemical Composition and Nutritional Aspects of Seaweeds, Caribbean Jounrnal of SciTech., 3, 789-797.
  • https://gaiadergi.com/hayatimizi-alglere-borcluyuz/
  • https://www.livestrong.com/article/427504-list-of-foods-that-contain-algae/
  • https://www.livestrong.com/article/458681-algae-as-a-food-source-for-humans/
  • http://www.businessinsider.com/algae-is-the-superfood-of-the-future-2014-6
  • https://www.webmd.com/vitamins-supplements
Yıl 2018, Cilt: 2 Sayı: 4, 21 - 27, 30.10.2018
https://doi.org/10.26900/jsp.2018445373

Öz

Kaynakça

  • ARASAKI S. ve ARASAKI T. (1983). Low calor ie, high nutrition vegetables from the sea to help look and feel better. Japan Publications, Tokyo, 196 p.
  • CHANDINI, S.K., GANESAN, P., SURESH, P.V. ve BHASKAR, N. (2008). Seaweeds as a source of nutritionally benefical compounds-a review. Journal of Food Science and Technology, 45(1), 1-13.
  • DURMAZ, Y., IŞIK, O., BANDARRRA, N.M., CİRİK, S., TURAN, G., & GÖKPINAR, Ş. (2002). Porphyridium cruentum (Rhodophyceae) yağ asitleri kompozisyonuna kurutma yöntemlerinin etkisi. Ege Journal of Fisheries and Aquatic Sciences, 19(1-2), 189-195.
  • GÖKPINAR, Ş., GÖKSAN, T. ve DURMAZ, Y. (2001). PUFA kaynağı olarak mikroalgler, XI. Ulusal Su Ürünleri Sempozyumu, Hatay (pp. 779-785).
  • KASIMALA M., MEBRAHTU L., PASIENCE M., ASGEDOM G. (2015). Review on Biochemical Composition and Nutritional Aspects of Seaweeds, Caribbean Jounrnal of SciTech., 3, 789-797.
  • https://gaiadergi.com/hayatimizi-alglere-borcluyuz/
  • https://www.livestrong.com/article/427504-list-of-foods-that-contain-algae/
  • https://www.livestrong.com/article/458681-algae-as-a-food-source-for-humans/
  • http://www.businessinsider.com/algae-is-the-superfood-of-the-future-2014-6
  • https://www.webmd.com/vitamins-supplements
Toplam 10 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Bölüm Makaleler
Yazarlar

Ozlem Tonguc Yayıntas

Latife Ceyda İrkin

Yayımlanma Tarihi 30 Ekim 2018
Yayımlandığı Sayı Yıl 2018 Cilt: 2 Sayı: 4

Kaynak Göster

APA Tonguc Yayıntas, O., & İrkin, L. C. (2018). ALGAE AND DIETARY DIETS. Journal of Scientific Perspectives, 2(4), 21-27. https://doi.org/10.26900/jsp.2018445373