“Due to the environment in which they grow, macroalgae produce unique and interesting biologically active compounds,” said Maria Hayes and colleagues from Teagasc Food Research Centre, Ireland and the University of London, UK.
“The variety of macroalga species and the environments in which they are found and their ease of cultivation make macroalgae a relatively untapped source of new bioactive compounds, and more efforts are needed to fully exploit their potential for use and delivery to consumers in food products,” they added.
