Carbohydrates and proteins in microalgaes: Potential functional foods

Abstract

Microalgae are organisms distributed throughout the planet, with hundreds of thousands of species since they have records. Its components with potential beneficial properties in nutrition and health have aroused scientific, industrial and commercial interest. In recent decades, several products have been developed, including functional foods and nutraceuticals, using compounds extracted from them or with all their biomass. Its high growth rate, low nutrient consumption, relatively small production space, pose a promising horizon as a renewable resource with great benefits. The technologies for their use have been increased and adapted to improve performance and quality, however, scientists recognize that there are still a number of challenges to be achieved.