Algae: A Functional Food with a Rich History and Future Superfood

Consumer demand for minimally processed foods with clean ingredient labels supports growing interest in micro- and macroalgae as sources of functional foods and nutraceuticals. Research on potential nutritional benefits and biological activities of whole algae and extractable constituents in vitro, and in vivo from animal model studies, case-control, and epidemiological studies in reducing chronic disease risk factors continues to grow. Within the mariculture industry, algae continue to be wild-harvested, but more so cultivated to ensure sustainability of the environment and product quality. This chapter discusses the history of algae consumption and economic relevance to global bioeconomies, as an introduction to the overview of algal biomolecules, emerging processing techniques, and applications in food, pharmaceutical, and cosmeceutical industries, and economic outlook discussed in this book.