Algae as nutritional and functional food sources: revisiting our understanding

Global demand for macroalgal and microalgal foods is growing, and algae are increasingly being consumed for functional benefits beyond the traditional considerations of nutrition and health. There is substantial evidence for the health benefits of algal-derived food products, but there remain considerable challenges in quantifying these benefits, as well as possible adverse effects. First, there is a limited understanding of nutritional composition across algal species, geographical regions, and seasons, all of which can substantially affect their dietary value. The second issue is quantifying which fractions of algal foods are bioavailable to humans, and which factors influence how food constituents are…

• NS
  National Science Foundation

  Awards: 1355457, -1355457, 11A-1355457, 1435021
• UO
  University of Dundee

  Award: SC015096
• AN
  Agence Nationale de la Recherche

  Awards: ANR-10-BTBR-04, 10-BTBR-04, ANR-10, ANR-10-BTBR, ANR-10-BTBR-04-02
• MD
  Ministerio de Economía y Competitividad
• MO
  Ministry of Health, Labour and Welfare
• DF
  Directorate for Biological Sciences
• NO
  National Oceanic and Atmospheric Administration
• MS
  Maine Sea Grant, University of Maine
• BA
  Biotechnology and Biological Sciences Research Council
• OO
  Office of Experimental Program to Stimulate Competitive Research

  Awards: 1355457, -1355457