What are the prospects for using seaweed in human nutrition and for marine animals raised through aquaculture?

Abstract

Seaweeds are traditionally used as sea vegetables in Asian countries but their consumption by western consumers is minimal. The nutritional value of algae and their potential use as functional ingredients in foods is discussed. The addition of seaweeds to the diet of marine animals produced by aquaculture is suggested. This would be a new opportunity to introduce seaweeds indirectly into the human food chain in western countries, especially in Europe. The treatment of wastewater produced by aquaculture facilities with macroalgae is an additional argument for the use of this marine resource in food production and the development of a new method for marine aquaculture.