Algae as nutritional and functional food sources: revisiting our understanding.

Mark L Wells, Philippe Potin, James S Craigie, John A Raven, Sabeeha S Merchant, Katherine Helliwell, Alison Smith, Mary Ellen Camire & Susan H Brawley
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...
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