Microalgae and One Health: Fundamentals, Biocompounds, and Health and Environmental Applications provides a novel compendium of the interdisciplinary applications of microalgae. Adverse global changes, including climate change, environmental pollution, urbanization, globalization, industrialization, and food insecurity are imminent threats to global health as they accelerate damage to humanity, wildlife, and the biosphere. The One Health concept asserts that these contemporary challenges are entwined in the interdependence of humans, animals, and our shared environment. This book examines the use of microalgae in human and animal nutrition, healthcare, and novel technologies applied to sustainable environmental processes.
Written by a globally diverse network of experts, this book is systematically structured to illustrate the applications of microalgae. The first section of the book covers the fundamentals of microalgae, from chemistry to industry applications. The next section further examines microalgae chemistry and identifies bioactive compounds. Subsequent sections examine the utility of microalgae in One Health, from human therapeutic potential to animal health and sustainability. The book concludes with a comprehensive market analysis, regulatory discussion, and safety considerations associated with microalgae products.
- Explores the interface between microalgae and the One Health approach
- Analyzes the contributions of microalgae-based products to human, animal, and environmental health
- Addresses and offers solutions to market, safety, and regulatory issues
Dr. Antonio Pérez-Gálvez is a researcher and head of the Department of Food Phytochemistry Department, Instituto de la Grasa, Spain. He specializes in pigment chemistry and biochemistry. His research is focused on food, functional ingredients, and health with special emphasis on carotenoids.
Prof. Eduardo Jacob-Lopes is a professor at the Department of Food Technology and Science, Federal University of Santa Maria, Brazil. He has more than 18 years of teaching and research experience. He is a technical and scientific consultant of several companies, agencies, and scientific journals. He has more than 600 publications/communications and has registered 15 patents. His research interest includes biotechnology and bioengineering with emphasis on microalgal biotechnology.
Dr. Leila Queiroz Zepka is currently an Associate professor at the Department of Food Technology and Science, Federal University of Santa Maria (UFSM). She has more than 15 years of teaching and research experience. She has published more than 500 scientific publications/communications, which include 10 books, 50 book chapters, 100 original research papers, 350 research communications in national and international conferences, and 12 patents. She is a member of the editorial board of 5 journals and acts as a reviewer for several national and international journals. Her research interest includes microalgal biotechnology with an emphasis on microalgae-based products.
Dr. María Roca is a researcher at the Food Phytochemistry Department, Instituto de la Grasa, Spain. She specializes in bioactive compounds in foods and biobased products, with special emphasis on chlorophylls and their derivatives. Her research topics include carotenoids, chlorophyll breakdown, in vitro digestion, and bioavailability.
