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Algae, encompassing macroalgae (seaweeds) and microalgae, are gaining global recognition as valuable, sustainable food sources due to their rich nutritional profile and environmentally friendly cultivation. This chapter provides a comprehensive overview of the nutritional composition and health benefits of various algal species, highlighting their potential as functional foods and nutraceuticals. Algae are abundant in high-quality proteins, essential fatty acids such as omega-3, dietary fiber, vitamins, minerals, and unique bioactive compounds like phycobiliproteins, polyphenols, and carotenoids, which contribute to antioxidant, anti-inflammatory, anticancer, and cardioprotective effects. The cultivation of algae is also advantageous for environmental sustainability, requiring less land, freshwater, and inputs than conventional agriculture while offering benefits such as carbon sequestration and wastewater bioremediation. This chapter also discusses global applications, recent market trends, safety considerations, and regulatory frameworks associated with algae-based foods. Overall, this chapter underscores the multifaceted benefits of integrating algae into the human diet and highlights their potential to address challenges related to food security, nutrition, and sustainability in a changing world.

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Introduction to Algae as a Food Source: Nutritional Benefits and Sustainability

  • 章节

  • 发表日期：

    2026年

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  • Mir Sajad Rabani,
  • Sheikh Ummar Bashir,
  • Mudasir Fayaz,
  • Bilal Ahmad Wani,
  • Mahroof Khan,
  • Meenakshi Shrivastav

摘要

Algae, encompassing macroalgae (seaweeds) and microalgae, are gaining global recognition as valuable, sustainable food sources due to their rich nutritional profile and environmentally friendly cultivation. This chapter provides a comprehensive overview of the nutritional composition and health benefits of various algal species, highlighting their potential as functional foods and nutraceuticals. Algae are abundant in high-quality proteins, essential fatty acids such as omega-3, dietary fiber, vitamins, minerals, and unique bioactive compounds like phycobiliproteins, polyphenols, and carotenoids, which contribute to antioxidant, anti-inflammatory, anticancer, and cardioprotective effects. The cultivation of algae is also advantageous for environmental sustainability, requiring less land, freshwater, and inputs than conventional agriculture while offering benefits such as carbon sequestration and wastewater bioremediation. This chapter also discusses global applications, recent market trends, safety considerations, and regulatory frameworks associated with algae-based foods. Overall, this chapter underscores the multifaceted benefits of integrating algae into the human diet and highlights their potential to address challenges related to food security, nutrition, and sustainability in a changing world.