Algae as nutritional and functional food sources: revisiting our understanding

Summary

This narrative review synthesises evidence on the nutritional and functional properties of macroalgal and microalgal foods, which are increasingly consumed globally. The authors identify three major research challenges: limited understanding of nutritional composition variation across species, regions, and seasons; quantification of bioavailability and the factors influencing nutrient release; and characterisation of how algal constituents interact in human metabolism. The review emphasises the substantial influence of harvesting, storage, and processing techniques on nutritive value and calls for interdisciplinary research to better assess health benefits of specific algae or algal products.

Regional applicability

This is a global review with no geographically specific study. The findings on algal composition and bioavailability research priorities are internationally relevant. United Kingdom algal science and food innovation sectors would benefit from the identified research gaps, particularly given growing consumer interest in seaweed and spirulina products and potential development of marine biotechnology sectors.

Key measures

Nutritional composition of macroalgae and microalgae; bioavailability of algal food constituents; effects of food preparation, processing, and storage on nutritive value; gut microbiome interactions

Outcomes reported

The review examined evidence for health benefits of algal-derived food products and identified key research gaps in understanding nutritional composition across species and regions, bioavailability to humans, and interactions in human metabolism. It also addressed how harvesting, storage, and processing techniques influence the nutritive value of algal foods.

Topic tags