University of agribusiness and rural development, UARD Jubilee International Scientific Conference

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Evaluation of Seaweed Resources as Functional Food in Turkey
Fatma Colakoglu, Ilknur Ak

Last modified: 2018-02-12


Seaweeds are primary producers in marine environments and they are rich in proteins, minerals, vitamins, polyunsaturated fatty acids, soluble dietary fibers and bioactive antioxidants. Since they contain valuable substances, seaweeds have been used for functional food sources in recent years. These special foods may provide a health benefit beyond nutrition and they could reduce the risk of disease. In Turkish coastal waters, having wide biodiversity, the genus of Gracilaria (Rhodophyceae), Cystoseira (Phaeophyceae), and Ulva (Chlorophyceae) can be evaluated as functional foods. However, there isn’t any industry on culturing and/or processing of these valuable seaweeds. This study review that seaweeds which could be evaluated as functional food industry in Turkey


Seaweed, Macro algae, Functional Food, Proximate contents, Pigments.


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