Marine Molecules from Algae and Cyanobacteria: Extraction, Purification, Toxicology and Applications

Paz Otero Fuertes · Dakeshwar Kumar Verma

Oct 2024 · Elsevier

Ebook

300

Pages

Eligible

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About this ebook

Marine Molecules from Algae and Cyanobacteria: Extraction, Purification, Toxicology and Applications addresses biomolecules, their roll in living organism, structure elucidation, sources, important characteristics and their industrial applications for educational (academic) and industrial purposes. The book covers all methodologies used in the search of marine natural products, including screening of marine molecules by chemical methods like HPLC, LC-MS/MS, and more. These chemical compounds range from small molecules and enzymes to highly complex secondary metabolites that show bioactivities in physiological systems. Many of these compounds are not commercially available, so the isolation methods of these molecules from microalgae, seaweeds and cyanobacteria is challenging. Because of the complexity of their structure, the total synthesis has been shown to be difficult. Developing protocols to obtain reference standards from natural sources have shown satisfactory results in the chemical industry. The marine environment is a rich but underexploited source of commercially interesting natural products with different applications. Several marine organisms, such as seaweeds, microalgae, sponges, cyanobacteria, ascidians and fungi are sources of natural valuable molecules. - Provides chronological advancements of marine biomolecules, biochemical reactions, and modern industrial applications in the various fields of science and engineering - Highlights well-established research, technology, and applications on marine biomolecules, moves to their rapidly emerging aspects, and then discusses future research directions - Serves as a valuable reference for scientists, chemists, biochemists, nutritionists, pharmacists, and engineers who are searching for modern design and applications of marine molecules

About the author

Dr. Paz Otero received her Bachelor ́s Degree in Food Science at the University of Santiago de Compostela (USC), Spain. After that, she carried out her PhD at the Pharmacology Department of the Veterinary Faculty at the same University, awarded with the distinction Cum Laude and the Special PhD Award. Dr. Paz Otero has held postdoctoral research positions in Limerick Institute of Technology, Ireland (2014-2017) and The Institute of Food Science Research, CIAL (2017-2018) at the Autonomous University of Madrid. She has published extensively in the field of food chemistry, toxicology, analytical chemistry, pharmacology, nutrition and phycotoxin biology with more than 56 authored research articles, 70 contributions to international congress and 10 chapters books to date. Dr. Paz Otero also serves as invited reviewer for several research journals, editorial board member for online free-access journals and guest editor for special issues.

Dakeshwar Kumar Verma is Assistant Professor of Chemistry at Government Digvijay Autonomous Postgraduate College, Rajnandgaon, India. His research is mainly focused on the preparation and design of organic compounds for various applications.

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