Algal Functional Foods and Nutraceuticals: Benefits, Opportunities, and Challenges

Microalgae as a Sustainable Source of Vegan Protein and Omega-3 Fatty Acids

Author(s): Luke J. Webster, Xuan Ji and Peer M. Schenk *

Pp: 222-233 (12)

DOI: 10.2174/9789815051872122010014

* (Excluding Mailing and Handling)


As global populations increase, sustainable food production has become concerning, with a massive proportion of the population suffering from malnutrition, and the gradual worsening of negative environmental impacts. Microalgae offer an alternative to traditional food sources, being able to meet nutritional requirements while not competing for arable land, using large amounts of water, or polluting the atmosphere. Algae can be used to produce key nutrients of the human diet – aminoacid- rich protein and healthy fats and oils, the benefits of which have been clearly documented previously. Mass cultivation of algae as a food product would be a step in the correct direction for sustainable food production and can provide significant improvements over traditional agriculture and crop farming industries in terms of health and sustainability.

Keywords: Agriculture, Aquaculture, Food Security, Microalgae, Nutraceuticals, Protein, Sustainability.

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