Frontiers in Nutrition · 4 authors, 2 centres
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This narrative review assesses the potential of microalgae and macroalgae as sustainable, nutritious alternative or complementary protein sources for human food. It concludes that while algae have promising protein content and associated health benefits, significant research gaps remain in human safety, bioavailability, and consumer acceptance.
This narrative review examines the potential of micro- and macroalgae as alternative or complementary protein sources for human nutrition. The authors analyze the nutritional composition of algae, including protein, lipids, fiber, and micronutrients, and review biological effects, particularly on metabolic health, citing protective effects on glucose and lipid homeostasis and anti-inflammatory properties from clinical evidence. The review synthesizes data from livestock and in vitro studies to suggest potential benefits for growth and gut health, noting that microalgae protein digestibility can be improved with pre-treatments. It highlights a lack of clinical studies on human consumption of algal protein isolates and concentrates, with only one 4-week human trial using 48g of brown seaweed reported as safe. Limitations include the need for more long-term human data on protein metabolism and overcoming sensory challenges like taste and odor to improve consumer acceptance. The review supports algae's potential as a sustainable ingredient source but calls for more multidisciplinary research.
