Marine Algae as Functional Foods

A special issue of Marine Drugs (ISSN 1660-3397). This special issue belongs to the section "Marine-Derived Ingredients for Drugs, Cosmeceuticals and Nutraceuticals".

Deadline for manuscript submissions: 31 May 2025 | Viewed by 7

Special Issue Editor


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Guest Editor
LEPABE—Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Porto, Portugal
Interests: functional foods; biotechnological applications; algae

Special Issue Information

Dear Colleagues,

'In the future, we will need a new recipe for feeding the world'. In contemporary society, consumers have increasingly shifted from the conventional view of 'food' as the primary source of nutrients to a much more challenging need that requires the potential to actively improve health. With the continuous growth of the global population, the availability of arable land and potable water is expected to become increasingly limited, driving the demand for alternative and sustainable food sources. The Special Issue on "Marine Algae as Functional Foods" explores the diverse potential of marine algae as nutrient-rich, functional ingredients in food and health applications. This Special Issue aims to examine algae's nutritional properties, bioactive components, and health-promoting effects, including anti-inflammatory, antioxidant, anti-hypertensive, and anti-cancer properties. It also covers the development of algae-based food products, extraction methods, and sustainable harvesting practices. By compiling cutting-edge research and reviews, this Special Issue seeks to deepen our understanding of marine algae’s role in promoting human health and sustainability, addressing both scientific innovation and industry applications within the growing functional food sector.

Dr. Tânia Sofia Tavares
Guest Editor

Manuscript Submission Information

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Keywords

  • seaweed
  • bioactivity
  • extraction
  • sustainability
  • industry
  • food

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Published Papers

This special issue is now open for submission.
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