Exploring the Correlation Between Salt Tolerance and Seed Nutritional Value of Different Quinoa Genotypes Grown Under Saharan Climatic Conditions.

Quinoa is an annual pseudocereal highly adapted to extreme environments and has become, at this point in time, an extremely popular food due to its exceptional and high nutritional quality. This study aims to investigate the association of quinoa salt tolerance at an early developmental stage with its grain nutritional value under the effect of severe climatic hurdles. The current findings revealed a significant variability between genotypes in salt response attributes at the first development stage, where genotypes Amarilla Sacaca (thereafter, ) and QQ57 exhibited high salt tolerance thresholds with a low salt sensitivity index (SI), and a high capacity for Na sequestration into vacuoles.

A sulfated exopolysaccharide derived from Chlorella sp. exhibiting in vitro anti-α-D-Glucosidase activity.

There is a great scientific curiosity to discover all environments sheltering microalgae, especially those with exceptional characteristics from coldest to hottest ones, the purpose remains to explore the potential of the native microalgae flora and the research for new bioactive compounds. This study aimed to isolate a polysaccharide-producing microalga from an extreme ecosystem and to evaluate its capacity to inhibit the α-D-glucosidase enzyme. Chlorella strain is isolated from hypersaline Lake in the Algerian desert.

Microalgae's polysaccharides, are they potent antioxidants? Critical review.

The scientific community continue to explore novel bioactive molecules by investigating natural origins; microalgae are photosynthetic organisms considered as a sustainable resource to use in many fields. They present a high diversity in species and richness in terms of attractive bio-compounds. The aim of this review is to (1) provide first an overview of current issues related to oxidative stress, and propose a natural metabolite derived from eukaryotic and prokaryotic microalgae; 'polysaccharides' as a powerful antioxidant agent, then, (2) organize the available data on the antioxidant potential of polysaccharides derived from the main microalgal groups (red microalgae, green microalgae, and cyanobacteria) and especially highlighted the key species of each group (Porphyridium sp.