Safety Evaluation of Single Cell Oils and the Regulatory Requirements for Use as Food Ingredients

Ryan, Allan J.; Zeller, Samuel; Nelson, Edward

doi:10.1201/9781439822364.ch11

Cited by 4 publications

(3 citation statements)

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“…Concern over the sustainable supply of fish oils and the commercial dominance of algal-based DHA-only supplements has led to a large industry effort towards developing alternatives to fish oil-derived EPA (Zeller 2005 ). One example is Lovaza TM , a prescription pharmaceutical containing purified DHA and EPA synthesized from fish oils that reportedly have anti-hyperlipidemic properties (Weintraub 2014 ), although there are some negative indicators for this product (Spindler et al 2014 ).…”

Section: Lipidsmentioning

confidence: 99%

Algae as nutritional and functional food sources: revisiting our understanding

et al. 2016

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Global demand for macroalgal and microalgal foods is growing, and algae are increasingly being consumed for functional benefits beyond the traditional considerations of nutrition and health. There is substantial evidence for the health benefits of algal-derived food products, but there remain considerable challenges in quantifying these benefits, as well as possible adverse effects. First, there is a limited understanding of nutritional composition across algal species, geographical regions, and seasons, all of which can substantially affect their dietary value. The second issue is quantifying which fractions of algal foods are bioavailable to humans, and which factors influence how food constituents are released, ranging from food preparation through genetic differentiation in the gut microbiome. Third is understanding how algal nutritional and functional constituents interact in human metabolism. Superimposed considerations are the effects of harvesting, storage, and food processing techniques that can dramatically influence the potential nutritive value of algal-derived foods. We highlight this rapidly advancing area of algal science with a particular focus on the key research required to assess better the health benefits of an alga or algal product. There are rich opportunities for phycologists in this emerging field, requiring exciting new experimental and collaborative approaches.Electronic supplementary materialThe online version of this article (doi:10.1007/s10811-016-0974-5) contains supplementary material, which is available to authorized users.

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Section: Lipidsmentioning

confidence: 99%

Algae as nutritional and functional food sources: revisiting our understanding

et al. 2016

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“…All commercial strains have undergone extensive toxicological investigation as part of their conditions for regulatory approval. A useful review of the safety and toxicological aspects of producing single cell oils has been written by Zeller (2006).…”

Section: Why Are Micro-algae Used To Produce Food Ingredients?mentioning

confidence: 99%

Recent developments in the commercial production of DHA and EPA rich oils from micro-algae

Winwood¹

2013

OCL

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The regular intake of marine omega 3's DHA and EPA has been scientifically established as providing a wide range of health benefits. This paper reviews recent developments in the commercial production of DHA and EPA rich oils from micro-algae. The selection of suitable micro-algae species is discussed. The complexities of producing algal oil rich in marine omega 3's is examined in terms of both upstream and downstream production.

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“…and Cryptheconidium cohnii , rich in long chain omega-3 fatty acids, have been approved as generally recognized as safe (GRAS) for human consumption after being subjected to safety assessment procedures (Zeller, 2005). They have been used either for food fortifi cation purposes or are included as ingredients in dietary supplements (Astiasar á n and Ansorena, 2009).…”

Section: Introductionmentioning

confidence: 99%