Antimicrobial potential of extracts from edible algae and spirulina on food pathogenic bacteria

Different species of algae studied by italian scientists have shown interesting antimicrobial properties.

Algae and microalgae are increasingly popular foodstuff in Western countries. Certain species are recognized as a source of bioactive compounds (antioxidant, anti-inflammatory, antidiabetic and immunomodulating actions) and essential functional constituents for health (amino acids, polyunsaturated ...

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