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10.1007/s10811-016-0974-5 http://scihub22266oqcxt.onion/10.1007/s10811-016-0974-5 C5387034!5387034!28458464     free     free     free Deprecated: Implicit conversion from float 227.6 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Deprecated: Implicit conversion from float 227.6 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Deprecated: Implicit conversion from float 227.6 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534       J+Appl+Phycol 2017 ; 29 (2): 949-82 Nephropedia Template TP {{tp|p=28458464|t=2017. Algae as nutritional and functional food sources: revisiting our understanding |pdf=|usr=}}{{28458464}} gab.com Text Algae as nutritional and functional food sources: revisiting our understanding JO: J Appl Phycol http://www.kidney.de/pget.php?&tw=1&pmid=28458464 #FOAvip Global demand for macroalgal and microalgal foods is growing, and algae are increasingly being consumed for functional benefits beyond the traditional considerations of nutrition and health. There is substantial evidence for the health benefits of algal-derived food products, but there remain considerable challenges in quantifying these benefits, as well as possible adverse effects. First, there is a limited understanding of nutritional composition across algal species, geographical regions, and seasons, all of which can substantially affect their dietary value. The second issue is quantifying which fractions of algal foods are bioavailable to humans, and which factors influence how food constituents are released, ranging from food preparation through genetic differentiation in the gut microbiome. Third is understanding how algal nutritional and functional constituents interact in human metabolism. Superimposed considerations are the effects of harvesting, storage, and food processing techniques that can dramatically influence the potential nutritive value of algal-derived foods. We highlight this rapidly advancing area of algal science with a particular focus on the key research required to assess better the health benefits of an alga or algal product. There are rich opportunities for phycologists in this emerging field, requiring exciting new experimental and collaborative approaches.Electronic supplementary material: The online version of this article (doi:10.1007/s10811-016-0974-5) contains supplementary material, which is available to authorized users. Twit Text FOAVip Algae as nutritional and functional food sources: revisiting our understanding ????J Appl Phycol http://www.kidney.de/pget.php?&tw=1&pmid=28458464 #FOAvip Twit Text # Free Paper on # # # # # LINK http://www.kidney.de/pget.php?&tw=1&pmid=28458464 #FOAvip English Wikipedia <ref>{{Cite pmid|28458464}}</ref> Algae as nutritional and functional food sources: revisiting our understanding #MMPMID28458464 Wells ML; Potin P; Craigie JS; Raven JA; Merchant SS; Helliwell KE; Smith AG; Camire ME; Brawley SH J Appl Phycol 2017[]; 29 (2): 949-82 PMID28458464show ga Global demand for macroalgal and microalgal foods is growing, and algae are increasingly being consumed for functional benefits beyond the traditional considerations of nutrition and health. There is substantial evidence for the health benefits of algal-derived food products, but there remain considerable challenges in quantifying these benefits, as well as possible adverse effects. First, there is a limited understanding of nutritional composition across algal species, geographical regions, and seasons, all of which can substantially affect their dietary value. The second issue is quantifying which fractions of algal foods are bioavailable to humans, and which factors influence how food constituents are released, ranging from food preparation through genetic differentiation in the gut microbiome. Third is understanding how algal nutritional and functional constituents interact in human metabolism. Superimposed considerations are the effects of harvesting, storage, and food processing techniques that can dramatically influence the potential nutritive value of algal-derived foods. We highlight this rapidly advancing area of algal science with a particular focus on the key research required to assess better the health benefits of an alga or algal product. There are rich opportunities for phycologists in this emerging field, requiring exciting new experimental and collaborative approaches.Electronic supplementary material: The online version of this article (doi:10.1007/s10811-016-0974-5) contains supplementary material, which is available to authorized users. äAlgae as nutritional and functional food sources: revisiting our under(epmc).pdf DeepDyve Pubget Overpricing