Laboratory of Neurochemistry, Institute of Biophysics Carlos Chagas Filho, Federal University of Rio de Janeiro. Av. Carlos Chagas Filho, 373 - Cidade Universitária, Rio de Janeiro/RJ, 21941-902, Brazil
Polyunsaturated fatty acids (PUFAs) comprise about 35-40% of the total lipid content from green algae Chlorella, reaching up to 24% linoleic acid and 27% α-linolenic acid in C. vulgaris. Also, microalgae nutrient composition may be modulated by changes in the culture medium, increasing fatty acid and microelement concentrations in the algae biomass. PUFAs, such as α-linolenic (n-3) and linoleic (n-6) acids, as well as its derivatives, are considered essential for dietary consumption, and their ability to regulate body chemistry has been recently explored in depth. A balanced fatty acid consumption is shown to counteract the negative effects of western diets, such as chronic inflammation and glucose intolerance. In this brief commentary, technological and practical uses of C. vulgaris are explored as means to improve dietary quality and, ultimately, human health.
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