Foods with microalgae and seaweeds fostering consumers health: a review on scientific and market innovations

Paulo Nova, Ana Pimenta Martins, Carla Teixeira, Helena Abreu, Joana Gabriela Silva, Ana Machado Silva, Ana Cristina Freitas*, Ana Maria Gomes

*Corresponding author for this work

Research output: Contribution to journalReview articlepeer-review

59 Citations (Scopus)


Nutrition plays a crucial role in health promotion and disease prevention, and dietary-related factors are, in many cases, the leading risks for worldwide mortality and morbidity. Nowadays, consumer awareness of this fact has led to an increasing interest in food products that couple both these dimensions to an imperative third overall factor of interest—sustainability. Microalgae and seaweeds have in their composition a wide range of important multifunctional bioactive compounds which may possess cardiovascular protective, anti-inflammatory, anti-hypertensive, antioxidant, anti-coagulant, anti-proliferative, and/or anti-diabetic activities. In addition, they can constitute excellent ingredients for the food industry to be used in the development of value-added food products. This review provides an overview on the current scientific and industrial developments regarding food products incorporating microalgae and seaweeds. Furthermore, technological, nutritional, sustainability, and health benefits resulting from their incorporation in different food matrixes are also explored.

Original languageEnglish
Pages (from-to)1789-1802
Number of pages14
JournalJournal of Applied Phycology
Issue number3
Publication statusPublished - 1 Jun 2020


  • Algae
  • Bioactive compounds
  • Functional foods
  • Health benefits
  • Seaweeds


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