Microalgas como uma potencial alternativa sustentável na aplicação de alimentos para prevenção de obesidade e diabetes mellitus

Abstract

Diabetes mellitus (DM) and obesity can be considered global pandemics, due to their high rates of involvement. Faced with the impact of these diseases, science is increasingly seeking the discovery of unconventional treatments. In this context, the use of microalgae for the treatment of diabetes and obesity has gained some relevance. Therefore, the objective of this study is to present a new approach to microalgae-based staple foods, presenting recent specialized studies and evidence on the promising properties of microalgae in Obesity and Diabetes Mellitus and its potential for applications in the food industry. It is focused on presenting the biochemical composition, nutritional and functional characteristics of microalgae biomass, as well as in vivo activities, as a sustainable alternative to improve human health, mainly in the fight against diabetes and obesity. The results demonstrate that microalgae have great potential to aid in the prevention and treatment of diabetes and obesity, with a significant reduction in the glycemic index, improvement in insulin action, and significant reductions in body weight, triglycerides, and LDL cholesterol. In addition, microalgae incorporated into foods have shown positive effects in increasing the protein content of foods, increasing antioxidant activity and improving texture. Thus, the use of microalgae in incorporating food is a sustainable alternative and should be encouraged.