Algae in Human Nutrition

Abstract

The modern food industry aims at an increase in cheaper, healthier and more convenient food products. This paves the way to the use of natural products and raw materials like microalgae and sea weeds which contain polyunsaturated fatty acids and antioxidant pigments as their main biochemical constituents along with other organic and inorganic compounds. They exhibit vital properties to reduce the occurrence of chronic diseases and increase the nutritional value of food. Algae can be grown in vast quantities to facilitate the nutritional requirements of the exponentially expanding population of the world. The use of algae in food products for human consumption is a cost effective method to substitute the conventional ingredients of existing food products. Microalgae and sea weeds can be used as colouring agents in food products. They can be incorporated in snacks and various delicacies around the world. They are used to create dietary supplements that have revolutionized the world of food production and pharmacognosy. In the present paper, the nutritional properties of these algae are highlighted as they are therapeutically important organisms due to their chemical constituents that can curb various diseases.