A Foodomics Approach Reveals Hypocholesterolemic Activity of Red Microalgae

Irit Dvir, Aliza H. Stark, Shoshana Arad

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review


Microalgae are important primary producers in the marine food chain; however, only limited efforts have been made to research their use as nutraceuticals. Our laboratory has developed the biotechnological means for producing novel biochemicals from the marine red microalga Porphyridium sp., which can be used for a variety of applications, including cosmetics, pharmaceutics, and in the food industry. Importantly, in addition to being a rich source of polyunsaturated fatty acids, proteins, vitamins, and minerals, Porphyridium sp. also contains sulfated polysaccharides, a unique source of dietary fiber. By using a foodomics approach, our group has demonstrated that consuming either the biomass (cells) or the isolated sulfated polysaccharides from Porphyridium sp. can lower plasma cholesterol levels in animals through different physiological mechanisms. Hence, these products may be used as new hypocholesterolemic food supplements that may potentially reduce risk factors for coronary vascular diseases.

Original languageEnglish
Title of host publicationGenomics, Proteomics and Metabolomics in Nutraceuticals and Functional Foods
Subtitle of host publicationSecond Edition
Number of pages9
ISBN (Electronic)9781118930458
ISBN (Print)9781118930427
StatePublished - 5 Oct 2015


  • Biomass
  • Dietary fiber
  • Foodomics
  • Hypocholesterolemic agents
  • Porphyridium sp.
  • Red microalgae
  • Sulfated polysaccharides

All Science Journal Classification (ASJC) codes

  • Engineering(all)
  • Agricultural and Biological Sciences(all)


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