The utility of algae as sources of high value nutritional ingredients, particularly for alternative/complementary proteins to improve human health
Open accessAbstract
As the global population continues to grow, the demand for dietary protein is rapidly increasing, necessitating the exploration of sustainable and nutritious protein sources. Algae has emerged as a promising food source due to their high value ingredients such as proteins, as well as for their environmental sustainability and abundance. However, knowledge gaps surrounding dietary recommendations and food applications restrict algae’s utilization as a viable protein source. This review aims to address these gaps by assessing the suitability of both microalgae and macroalgae as alternative/complementary protein sources and exploring their potential applications in food products. The first section examines the potential suitability of algae as a major food source by analyzing the composition and bioavailability of key components in algal biomass, including proteins, lipids, dietary fiber, and micronutrients. Secondly, the biological effects of algae, particularly their impact on metabolic health are investigated with an emphasis on available clinical evidence. While evidence reveals protective effects of algae on glucose and lipid homeostasis as well as anti-inflammatory properties, further research is required to understand the longer-term impact of consuming algal protein, protein isolates, and concentrates on metabolic health, including protein metabolism. The review then explores the potential of algal proteins in food applications, including ways to overcome their sensory limitations, such as their dark pigmentation, taste, and odor, in order to improve consumer acceptance. To maximize algae’s potential as a valuable protein source in the food sector, future research should prioritize the production of more acceptable algal biomass and explore new advances in food sciences and technology for improved consumer acceptance. Overall, this paper supports the potential utility of algae as a sustainable and healthy ingredient source for widespread use in future food production.
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Polysaccharides from brown seaweeds like Saccharina japonica lower blood pressure through modulation of gut microbiota and stimulation of short-chain fatty acid production, improving vascular integrity and reducing systemic inflammation.
“Furthermore, polysaccharides from brown seaweeds like Saccharina japonica (formerly Laminaria japonica) (Phaeophyceae) have been shown to lower blood pressure through modulation of gut microbiota and stimulation of short-chain fatty acid (SCFA) production, which collectively improve vascular integrity and reduce systemic inflammation [1].”
From Navigating the potential of algal peptides: health effects, market applications, and scientific challenges (2026) · cites this paper as [1]
In “Other health-promoting properties” (page unavailable), the review reports a limited systolic blood-pressure reduction with 6 g/day of seaweed, while several other trials found no difference from controls. The same section discusses microbiota changes associated with algal polysaccharides, and the References list a trial of Laminaria japonica combined with probiotics. Neither passage connects that species’ polysaccharides to blood-pressure reduction through SCFA production, improved vascular integrity, or reduced systemic inflammation. (LLM, conf=0.86)
Experimental — accuracy not yet measuredAlgae contain branched-chain amino acids (valine, leucine, and isoleucine) in amounts similar to those found in soy and eggs, making them a valuable protein source for muscle health.
“Algae also contain branched-chain amino acids (valine, leucine, and isoleucine) in amounts similar to those found in soy and eggs, making them a valuable protein source for muscle health [1].”
From Navigating the potential of algal peptides: health effects, market applications, and scientific challenges (2026) · cites this paper as [1]
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References 218 · Cited by 126
Research works printed but not linked: 6
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- Authors
- Wu, J. Y., Tso, R., Teo, H. S., & Haldar, S.
- Affiliations
- Agency for Science, Technology and Research (SG)
- Corresponding author
- Haldar, Sumanto
- Venue
- Frontiers in Nutrition
- Publisher
- Frontiers Media SA
- Published
- 2023-10-13
- Volume
- 10
- Pages
- 1277343-1277343
- ISSN
- 2296-861X (ISSN-L)
- PMC
- PMC10613476
- OpenAlex
- W4387617929
- Cited by
- 126
- References
- 218
- Citations by year
- 2026: 56 · 2025: 49 · 2024: 20 · 2023: 1
- FWCI
- 3.18
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- Frontiers in Nutrition (publishedVersion, cc-by)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- Bournemouth University Research Online (Bournemouth University) (submittedVersion)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Aquatic Science › Seaweed-derived Bioactive Compounds
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Industry and Aquatic Biology
- Physical Sciences › Energy › Renewable Energy, Sustainability and the Environment › Algal biology and biofuel production
- Keywords
- algae, microalgae, seaweed, algal proteins, alternative protein sources, dietary protein, metabolic health, glucose homeostasis, lipid homeostasis, anti-inflammatory activity, algal lipids, dietary fiber, micronutrients, protein isolates, sensory limitations, consumer acceptance, sustainable food production
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