A biomass of cyanobacteria (blue-green algae) that can be consumed as food or nutritional supplement.
Published in Chapter:
Nutritional Benefits of Selected Plant-Based Proteins as Meat Alternatives
Seydi Yıkmış (Tekirdağ Namık Kemal University, Turkey),
Ramazan Mert Atan (Bandırma Onyedi Eylül University, Turkey), Nursena Kağan (Tekirdağ Namık Kemal University, Turkey), Levent Gülüm (Abant İzzet Baysal University, Turkey), Harun Aksu (Istanbul University – Cerrahpaşa, Turkey), and Mehmet Alpaslan (Tekirdağ Namık Kemal University, Turkey)
Copyright: © 2019
|Pages: 22
DOI: 10.4018/978-1-5225-7350-0.ch004
Abstract
Humans meet their nutritional requirements by consuming food, and our body uses naturally sufficient amounts of all necessary nutrients to maintain its functioning. Proteins form the basis of the human diet because they are necessary for immune responses, cell signals, muscle masses, and the repair of damaged cells. Animal and plant food products are the main protein sources in the human diet. Based on scientific evidence, proteins derived from animals recently started to be replaced by plant-based options as prefered proteins for a range of reasons. Consumption of non-meat protein sources being shown to be healthy and environmentally friendly is a major consideration. Plant-based protein is helping minimize high cholesterol, type 2 diabetes, high blood pressure, obesity, certain types of cancer, including colorectal, ovarian, and breast cancers, and a diet based on non-animal proteins could increase life expectancy and decrease greenhouse gases emissions from livestock as less resources are used for plant production. The chapter describes the nutritional benefits and current uses of nine non-animal protein sources and the health benefits arising from replacing animal protein.