Comprehensive exploration of marine algae diversity, bioactive compounds, health benefits, regulatory issues, and food and drug applications

Abstract

The increasing interest in algae as food comes from a variety of functional benefits that go beyond simple nutritional content. This thorough analysis looks at the wide range of marine algae, looks at their composition, highlights their health benefits, and shows how important a role they may play in several different nutritional applications. Algae have intrinsic properties that make them a desirable and sustainable food source. They are rich in readily digested proteins, fats, carbs, vitamins, and minerals. The vital bioactive components including phycocyanin, allophycocyanin, astaxanthin, lutein, zeaxanthin, canthaxanthin, β-carotene, and oleic acid, among others, algae greatly support immunity and improve overall nutritional fitness. Furthermore, the increasing popularity of algae-derived polysaccharides, proteins, and polyphenols is ascribed to their potential nutritional advantages and efficacy in treating different degenerative illnesses. The use of algae in diets has been studied as an approach for controlling and avoiding chronic illnesses such as cancer, respiratory problems, heart disease, microbial infections, hypertension, obesity, and diabetes. Algae-based nutraceuticals are gaining prominence within the realm of dietary supplements in part because of the idea of algal prebiotics and their capacity to influence gut microbiota. The study presents a comprehensive glimpse of the relevance and potential of marine algae as a unique and prospective resource for present-day dietary and therapeutic practices.