Microalgas como uma potencial alternativa sustentável na incorporação de alimentos para prevenção e tratamentos das dislipidemias

Abstract

Dyslipidemia refers to abnormalities in one or more of the following fractions: total cholesterol (TC), low-density lipoprotein (LDL), non-high-density lipoprotein (non- HDL), triglycerides (TG) or high-density lipoprotein (HDL) , and are classified according to the plasma level of lipids and lipoproteins in the blood, and their etiological classification is based on two causes. Allied to the entire basis of the process of changing serum levels of lipids in the circulatory environment, research is looking for alternatives for the treatment of these chronic non-transmissible diseases. Within this context, the use of microalgae biomass in the development of the production of food inputs presents itself as an innovation in the market and food industry. The potential effect of microalgae on health is due to the biological action of the biocompounds present in the extracted biomass, presenting solid results in their action on the plasmatic levels of lipids and lipoproteins in the blood. The methodological procedure consisted of carrying out bioprospecting regarding the evolution of microalgae, concepts applied in the area of sustainability and food safety, including its implementation in the food matrix as a functional food. The results demonstrate that microalgae have great potential to aid in the treatment of dyslipidemia, with a significant reduction in LDL cholesterol and triglycerides, even with the use of low concentrations. In addition, microalgae incorporated into foods demonstrated positive effects on texture and increased antioxidant activity.