Algae and cardiovascular health

The importance of algae as components of functional foods with special application to cardiovascular diseases, due to their high dietary fiber, mineral, vitamin and phytochemical contents, and their polyunsaturated fatty acid profile is discussed. The chapter reviews controlled studies and publications by the authors regarding the effect of consuming seaweed and functional meat-containing algae on (a) cholesterol and lipoprotein levels and thrombosis; (b) systolic and diastolic blood pressures; and (c) antioxidant availability and profile, discussing the effect of algae on arylesterase and the gene expression of some key antioxidant enzymes. The chapter also includes data concerning the possible interaction between algal compounds and some hypolipemic and hypotensive drugs, which may make it possible to attain similar hypolipemic effects with lower dosages, with the consequent decrease in side effects.