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The Volatile Composition and the Potential Health Benefits of Different Microal...

Grácio, Madalena; Ferreira, Joana; Steinrücken, Pia; Kleinegris, Dorinde M. M.; Sousa, Isabel; Nunes, M.C.; Raymundo, Anabela

The use of microalgae as a food ingredient has been gaining attention in recent years due to its nutritional benefits. The main goals of this study were to (i) assess the nutritional po- tential of Chlorella vulgaris, Tetraselmis chuii, Microchloropsis gaditana, and Phaeodactylum tricornutum; (ii) evaluate their bioactive properties (antioxidant activity, total phenolic content, and α-amylase inhibitory activit...

Date: 2024   |   Origin: Repositório da Universidade de Lisboa
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