Seaweed Bioactives

Amit Kumar Jaiswal is an assistant lecturer at the School of Food Science and Environmental Health, Dublin Institute of Technology, Dublin, Ireland. He earned his BSc (microbiology) from Andhra University, India, MSc (biotechnology) from Jiwaji University, and PhD in food technology from Dublin Institute of Technology, Dublin, Ireland. He has a broad background in food science and biotechnology. He is author of the book “Food Processing Technologies: Impact on Product Attributes”, published by CRC Press, Boca Raton, Florida. He has coauthored numerous book chapters, peer-reviewed journal papers, and conference papers, and also presented his work at several national and international conferences. He is a frequent reviewer of several journals in the area of biotechnology and food science and technology. Dr. Jaiswal’s research addresses the fundamentals of food science and engineering as it applies in the development of functional food ingredients, their extraction, and subsequent waste valorization.

Seaweed Bioactives: Bioactive Phenolic Compounds from Seaweeds. Seaweeds as a Source of Bioactive Proteins, Peptides and Amino Acids. Lipid and Fatty Acid Profile of Major Seaweeds. Sulfated and Non-Sulfated Polysaccharides from Seaweeds. Pigments in Seaweed and their Bioactivity. Phlorotannin Compounds in Seaweeds. Health Benefits: Anti-Inflammatory and Anti- Allergic Activities Properties of Seaweeds. Anti-Obesity and Anti-Diabetic Effects of Seaweed Bioactives. Antimicrobial Potential of Seaweeds Bioactives. Antioxidant Potential and Free Radical Scavenging Properties of Seaweed Bioactives. Anticancer, Antineoplastic and Antiproliferative Potential of Seaweeds Bioactives. Acetylcholinesterase Inhibitory Activity of Seaweeds Bioactive. Seaweeds and Thyroid Function. Seaweeds as Preventive Agents for Cardiovascular Diseases. Processing Impact on Seaweeds Bioactives: Influence of Processing on Caretenoids of Seaweeds. Effect of Processing on Seaweeds Polyphenols and Polysaccharides. Impact of Processing on Bioaccessibility and Bioavailability of Seaweed Bioactives. Potential Applications: Seaweed As a Source of Novel Nutraceuticals. Bioactive Compounds in Seaweed: Functional Food Applications. Potential Cosmeceutical Applications of Seaweeds Bioactive Components. Pigments in Seaweed, Their Possible Usage in Industry. Seaweeds As an Alternate Source of Protein for Food Applications. Seaweed for Hydrocolloid Production.