Among the new entries in the food supplements sector, an important place must be assigned\nto nutraceuticals containing microalgae, nowadays accounting for a large and rapidly expanding\nmarket. The marketed products are mainly based on three production strains, i.e., Spirulina and\nChlorella, followed at a distance by Klamath. It is a composite situation, since two of them are\ncyanobacteria and the second one is eukaryotic. The reality is that each presents similarities in\nshape and appearance concerning the marketed form and several utilizations, and peculiarities\nthat need special attention and adequate studies. First, general information is reported about the\ncurrent scientific knowledge on each microalga, in particular the nutritional value and properties\nin prevention and wellbeing. Second, original studies are presented concerning the quality control\nof marketed products. Quality control is a key argument in nutraceuticals validation. Microalgae\nare particular organisms that need specific approaches to confirm identity and validate properties.\nThe proposed control of quality is based on microscopic analysis of the morphologic characteristics.\nThe final parts of this paper are dedicated to the need for specificity in uses and claims and to\nconsiderations about the future of microalgae in food supplements.
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