Open AccessChlorella as a Source of Functional Food Ingredients: Short review
Author(s) -
Dwiyantari Widyaningrum,
Amarsha Darnidita Prianto
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/794/1/012148
Subject(s) - polyunsaturated fatty acid , functional food , chlorella , polysaccharide , food science , chemistry , algae , food industry , biology , biochemistry , botany , fatty acid
Chlorella is a well-known unicellular green algae species. It is considered as an important functional food due to thecomposition of bioactive compounds such as polyunsaturated fatty acids (PUFAs), polysaccharides, photosynthetic pigments, and phenolic compounds. These compounds have various possible therapeutic effects in the human body, such as anti-oxidant, anti-microbial, anti-fungal, anti-inflammatory, anti-cancer, anti-coagulant, anti-viral, and anti-enzymatic. This review highlights the importance and function of bioactive compounds from Chlorellaand its potency as a source of functional food ingredients.