Summary
This chapter reviews the bioaccessibility and bioavailability of bioactive compounds delivered from microalgae as food sources or supplements. The authors examine how chemical composition, food matrix, and physiological factors affect the absorption and utilisation of microalgal nutrients in humans, synthesising evidence on the nutritional potential of microalgae-based products.
Regional applicability
The findings are applicable to United Kingdom consumers and food industry practitioners considering microalgae incorporation into food products or dietary supplements. Transferability depends on UK population demographics and digestive physiology; the mechanistic principles should generalise, though local food processing standards and regulatory frameworks for microalgae products should be consulted.
Key measures
Bioaccessibility and bioavailability of bioactive compounds; factors influencing nutrient absorption from microalgae
Outcomes reported
The study examined how bioactive compounds from microalgae are absorbed and utilised in the human body, considering factors affecting their bioaccessibility and bioavailability.
Topic tags
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