Special attention to the relevance of lipids and proteins from oats and algae for the future of food and nutraceuticals

Plants constitute important sources of many vital components for humankind. In this paper, the importance of many vegetable components, in particular lipids and proteins from various plant origins, e.g., cereals and algae, were highlighted as well as their potential applications, especially in nutraceuticals and food industries. Oat (Avena sativa) is a unique cereal as source of many enzymes in particular glycoside hydrolases and lipolytic enzymes that could serve in food industries such as in bakery. Oats contain also an important lipid fraction including polyunsaturated fatty acids and tocopherol (vitamin E) as potential antioxydant agents for nutraceuticals. Besides, aquatic plants, mainly macroalgae and microalgae, for aquaculture and nutrition, could pave the way for the food of the future. More research on botany is needed to better understand the roles of lipids and proteins from different plants and to uncover more of their benefits in human life.