Healthcare Using Marine Organisms

This book provides a broad range of applications and recent advances in the search for healthcare materials from the sea. A narrative description of fundamentals as well as technological acumen are interesting features of this new work. It discusses in detail various aspects of healthcare products from marine organisms and the potentiality of marine derived substances such as marine algae derived compounds, fish derived materials, chitosan, shell fish compounds, etc., with their promising uses in pharmaceutical, cosmoceuticals and nutraceutical industries. All will be put forth through detailed descriptions related to biotechnological and biomedical applications.

"The chapters are organized well, and the preface explains how the concept of food is changing over time and how marine organisms are considered as healthy food."
—P.N. Sudha, DKM College for Women, Tamil Nadu, India

The relationship between food and health has been a growing concern in modern society, and the importance of information on their connection has elevated accordingly. People are becoming prone to diseases due to the deterioration of the environment. Despite a growing interest in preventative medicine in the healthcare sector, few medications can be called preventative drugs. Foods may exhibit completely different functions in a living body, depending on whether their components are simple substances providing energy and nutrition, or valid "functional entities."

This book covers all aspects of healthcare solutions through marine-derived materials, with twenty-six chapters exploring an array of topics pertaining to human health in everyday life.

Beginning with an introduction to food functionality and disease presentation, Chapters Two to Nine discuss chitin, chitosan, and the production and application of chitosan oligosaccharides regarding anti-cancer, anti-aging, and antioxidant activity. Furthermore, utilization of these cationic polysaccharides in artificial skin development, the prevention of alcohol consumption, dentistry, systemic diseases prevention and Alzheimer dementia are discussed in subsequent chapters. In Chapters Ten and Thirteen, I discuss obesity, osteoporosis, sexual dysfunction and sleep disorders using fisheries products.

Additionally, Chapters Fourteen to Eighteen detail the use of marine algae to treat diabetics, allergy, asthma, AIDS and hair loss, as well as the use of fisheries products for hypertension and athlete’s foot. Chapters Twenty-Two through Twenty-Six then shed light on the anti-aging effects of fish, the abundance of taurine in shellfish, antifreeze protein, food shortages through fish breeding, and cosmeceutical product development using marine organisms.