Algae Production and Their Potential Contribution to a Nutritional Sustainability

Sustainable diets are defined as those that present low impacts both on the environment and the biodiversity, contributing to food and nutrition security and to a healthy life for present and future generations. Algae (macroalgae and microalgae, including cyanobacteria) have recently taken an increased interest as valuable products, being used as ingredients or condiments in the modern diversifying occidental cuisine. Moreover, nutritional research has confirmed algae as rich sources of potentially valuable, health-promoting compounds in a scenario where consumers are increasingly aware of the relationship between diet, health and disease prevention. Combining both ideas, nutritional needs vs. health promotion and disease risk reduction, algae are shown as a very interesting source of functional ingredients for being considered as a component of our day-to-day diet and related food products. Sustainability contribution of cultivation systems and techniques to biomass increasing in quality, security and control, so reducing effects on the environment and biodiversity, makes algae production a promising activity to be included in future developments toward a responsible and healthy way of living. *Corresponding author: Juan Luis Gómez Pinchetti, Banco Español de Algas, Universidad de Las Palmas de Gran Canaria; Muelle de Taliarte s/n, 35214 Telde, Gran Canaria, Canary Islands, Spain, Tel: +34 928133290/ Fax: +34 928132830; E-mail: [email protected] Citation: Gómez Pinchetti, J.L., et al. Algae Production and Their Potential Contribution to a Nutritional Sustainability. (2016) J Environ Health Sci 2(3): 13. Algae Production and Their Potential Contribution to a Nutritional Sustainability Juan Luis Gómez Pinchetti*, Antera Martel Quintana Received date: September 7, 2016 Accepted date: September 10, 2016 Published date: September 15, 2016 DOI: 10.15436/2378-6841.16.1101 – currently associated with the definition of the term umami, the fifth basic taste) and Undaria (wakame), the rhodophyte (red algae) Porphyra/Pyropia (nori) or the chlorophyte (green algae)Ulva (ao-nori) has increased their market in such a way that it is not difficult, nowadays, to find them at the occidental food stores. A market that increases proportionally with the curiosity that occidental consumers show to products labelled as healthy (some of them as organic produced according to the EC Commission Regulation No. 710/2009) and that might be easily introduced, as an ingredient or condiment, in the western manner of cooking (Mouritsen, et al., 2012), including benefits described for the Mediterranean diet. In fact, new genera have been incorporated to the list of authorized/recognized seaweed for human consumption(Hafting, et al., 2012): browns as Himanthalia (sea-spaghetti), Alaria