What is it about?
This study explores special carbohydrates, called sulfated polysaccharides, produced by a tiny ocean microalga (Navicula sp.). We wanted to see if growing these microalgae under different colored lights (white, red, or blue) changed the carbohydrates they made and their ability to act as antioxidants – substances that protect our cells from damage. Our key finding was that microalgae grown under white light produced carbohydrates with the highest amount of total carbohydrates and the best antioxidant power. This research is important because it shows that by controlling light conditions, we can optimize microalgae to produce valuable natural compounds for health products, food, or cosmetics, offering a sustainable alternative to synthetic ingredients.
Featured Image
Photo by Dynamic Wang on Unsplash
Why is it important?
This research is important for uncovering natural, sustainable sources of antioxidants. By optimizing microalgae cultivation, we can develop new health-promoting ingredients for food, cosmetics, and pharmaceuticals.
Perspectives
As authors, we see exciting possibilities. We plan to explore the specific antioxidant mechanisms and test these unique microalgae carbohydrates in various applications, from enhancing functional foods to developing new skincare products or even pharmaceuticals that harness nature's protective power.
Dr. Anselmo Miranda-Baeza
Universidad Estatal de Sonora
Read the Original
This page is a summary of: Chemical characterization and antioxidant activity of sulfated polysaccharides from Navicula sp., Food Hydrocolloids, February 2018, Elsevier,
DOI: 10.1016/j.foodhyd.2017.08.002.
You can read the full text:
Contributors
The following have contributed to this page
