The utility of algae as sources of high value nutritional ingredients, particularly for alternative/complementary proteins to improve human health.

ABSTRACT: 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

SUBMITTER: Wu JY 

PROVIDER: S-EPMC10613476 | biostudies-literature | 2023

REPOSITORIES: biostudies-literature