Foodomics: To Discover the Health Potential of Microalgae

Microalgae are an extremely diverse collection of photoautotrophic microorganisms that can grow under diverse environmental conditions and can adapt themselves by accumulating and synthesizing a wide range of biochemicals that can be of value for human nutrition and health. Few microalgae (e.g., Chlorella and Spirulina) have been in use in the food and health-food markets. The following criteria indicate that this group of microorganisms has great potential for expanded development:
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Microalgae range from prokaryotic to eukaryotic microorganisms with efficient photosynthetic machinery (photoautotrophs). To grow, they require salts and minerals, CO2, light, and relatively high temperatures and can thrive under desert conditions.
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They can grow (and survive) in a wide range of environmental conditions and produce a broad spectrum of biochemicals with various bioactive properties (e.g., proteins, peptides, ω-3 unsaturated fatty acids, sulfated polysaccharides, dietary fibers, phytochemicals and antioxidants).
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Production of microalgal biomass or their metabolites may be achieved under controlled cultivation conditions, taking advantage of/or controlling influential environmental stress conditions by the use of various photobioreactors. Although the biotechnology for microalgae production has advanced over the past years and much progress has been made in large-scale cultivation, down-stream processes, genetic engineering and marketing, much additional biotechnological R&D is still required in order promote the increased incorporation microalgae and their products into human foods. The foodomics approach allows for the investigation of the impact of diet on health. There is no doubt that algae are excellent candidates for food and that they should certainly play a significant part in this foodomic era.