CENTRAL UNIVERSITY OF

SOUTH BIHAR

ECONOMIC
IMPORTANCE OF
ALGAE

SUBMITTED BY-:
SUBMITTED TO-:
NAME=Pooja kumara
Dr.VIJAY SIR
COURSE=B.Sc B.Ed
SEMESTER=4th
SUB=Plant Science
ENROLL.NO.=CUSB1511114012
INTRODUCTION-:
Algae
Scientific classification
Domain: Eukaryota, Bacteria
Included groups
Archaeplastida
Plantae
Chlorophyta (green algae)
Charophyta (green algae)
Rhodophyta (red algae)
Glaucophyta
Rhizaria, Excavata
Chlorarachniophytes
Euglenids
Chromista, Alveolata
Heterokonts
Bacillariophyceae (Diatoms)
Axodines
Bolidomonas
Eustigmatophyceae
Phaeophyceae (brown algae)
Chrysophyceae (golden algae)
Raphidophyceae
Synurophyceae
Xanthophyceae (yellow-green algae)
Cryptophyta
Dinoflagellata
Haptophyta
Cyanobacteria (blue-green algae)

ECONOMIC IMPORTANCE OF ALGAE-:

Spirulina blue pigment phycocyanin is a
food color for gums and candies. Algae is
an ingredient in many personal and body
care products.
The number of products that can be made
from algae is virtually unlimited, due to
the large variety of species (possibly in
the millions) whose composition can be
influenced by changing the cultivation
conditions. With only a few commercial
algae-based products available, this
resource is largely untapped.
The world market of products from macro-
algae has been estimated to have a size
of some US$ 5.5 - 6 billion per year
(McHugh 2003; Pulz and Gross 2004).
US$ 5 billion is generated by the food
industry, of which US$ 1 billion is from
nori, a high-value product worth US$
16,000 / T
US$ 600 million was generated by
hydrocolloids (55,000 T) extracted from
cell walls of macroalgae
Based on their market values, algal
products are broadly classified into three
types
Uses of algae is as follows-:
SPIRULINA
Spirulina is a human and animal food or
nutritional supplement made primarily
from two species of cyanobacteria:
Arthrospira platensis and Arthrospira
maxima.
It is used mainly for medication purpose.It
is used for making medicines for several
diseases like AIDS/HIV, arthritis, athletic
nutrition, enhancing natural cleansing
and detoxification, supporting
cardiovascular function and healthy
cholesterol, strengthening the immune
system, improving gastrointestinal and
digestive health, reducing cancer risks
with antioxidant protection, general and
long term health.