Instituto de Fermentaciones Industriales, CSIC, Juan de la Cierva 3, Madrid, Spain.
J Agric Food Chem. 2009 Aug 26;57(16):7159-70. doi: 10.1021/jf901070g.
Nowadays, a wide variety of compounds such as polyphenols, polyunsaturated fatty acids (PUFA), or phytosterols obtained, for example, from wine, fish byproducts, or plants are employed to prepare new functional foods. However, unexplored natural sources of bioactive ingredients are gaining much attention since they can lead to the discovery of new compounds or bioactivities. Microalgae have been proposed as an interesting, almost unlimited, natural source in the search for novel natural functional ingredients, and several works have shown the possibility to find bioactive compounds in these organisms. Some advantages can be associated with the study of microalgae such as their huge diversity, the possibility of being used as natural reactors at controlled conditions, and their ability to produce active secondary metabolites to defend themselves from adverse or extreme conditions. In this contribution, an exhaustive revision is presented involving the research for innovative functional food ingredients from microalgae. The most interesting results in this promising field are discussed including new species composition and bioactivity and new processing and extraction methods. Moreover, the future research trends are critically commented.
如今，人们采用了各种各样的化合物，例如多酚、多不饱和脂肪酸（PUFA）或植物甾醇，这些化合物分别来自于葡萄酒、鱼类副产品或植物，用于制备新型功能性食品。然而，由于未开发的天然生物活性成分来源可能会发现新的化合物或生物活性，因此它们越来越受到关注。微藻作为寻找新型天然功能性成分的一个有趣且几乎无限的天然来源，已被提出，并且已经有多项研究表明在这些生物中可以找到生物活性化合物。研究微藻具有一些优势，例如它们的多样性巨大、在受控条件下用作天然反应剂的可能性，以及它们产生活性次生代谢物以防御不利或极端条件的能力。在本研究中，对从微藻中寻找创新功能性食品成分的研究进行了全面综述。讨论了这一充满希望的领域中最有趣的结果，包括新的物种组成和生物活性以及新的加工和提取方法。此外，还对未来的研究趋势进行了批判性评价。
