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Scientists Ami Ben-Amotz

National Institute of Oceanography

Ami Ben-Amotz

ami@ocean.org.il
Tel: 04 8565261

Senior Scientist

Ph.D. 1973, Weizmann Institute of Science, Israel
At IOLR since 1975

Research interests:
Studies on marine biology with emphasis on marine unicellular algae, physiology, biochemistry and biotechnology. Cultivation of Dunaliella, production of glycerol and beta-carotene. Biosynthesis of carotenoids. High pressure liquid chromatography analysis of carotenoid stereoisomers.

Selected publications:


Lavy, A., Karban, A., Suissa, A., Yassin, K., Hermesh, I. and Ben-Amotz, A.
(2004). Natural beta-carotene for the prevention of Post-ERCP Pancreatitis. Pancreas 29:4550.

Ben-Amotz, A. (2003). Industrial production of microalgal cell-mass and secondary products major industrial species. In: Richmond A. (ed.), Handbook of Microalgal Cultures, Biotechnology and Applied Phycology. Blackwell, UK. pp. 273-280.

Werman, M., Mokady, S. and Ben-Amotz, A. (2002). Bioavailability of the isomer mixture of phytoene and phytofluene-rich Dunaliella bardawil in rat plasma and tissue. J. Nutr. Biochem. 13:581-587.

Katzor, C., Madar, R., Ben-Amotz, A. and Levy, Y. (2002). Plasma antioxidant vitamins and rheumatic arthritis. Harefua 141:148-150.

Reitman, A., Friedrich, I., Ben-Amotz, A. and Levy, I. (2002). Low plasma antioxidants and normal plasma B vitamins and homocysteine in patients with severe obesity. IMAJ 4:590-593.

Neuman, I., Nahum, H. and Ben-Amotz, A. (2000). Reduction of exercise-induced asthma oxidative stress by lycopene a natural antioxidant. Eur. J. Allergy Clin. Immunol. 55:1184-1189.

Levy, Y., Zaltsberg, H., Ben-Amotz, A., Kanter, Y. and Aviram, M. (2000). Dietary supplementation of a natural isomer mixture of beta-carotene inhibits oxidation of LDL derived from patients with diabetes mellitus. Ann. Nutr. Metab. 44:54-60.

Ben-Amotz, A. (2000). Nutraceutical use of the microalga Dunaliella bardawil against the detrimental effect of irradiation. Proc. Pre-Cong. Internet Conf. 11th World Cong. Food Sci.Technol.

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