An overview of the application and importance of algae in fisheries sciences and food industries

Algae are the most important primary producers that, generally, classified into the two subgroups of microalgae (microscopic) and macroalgae (macroscopic). Seaweeds are important sources of phytochemicals with antioxidant properties that are directly and indirectly involved in pharmaceuticals, medical applications, human nutrition, livestock and aquatic life. Microalgae are considered as an important source of nutrition for the early stages of the growth and development of aquatic larvae. Many products, such as carotenoids, phycobilin, unsaturated fatty acids, polysaccharides, vitamins and biologically active molecules that are important for use in human and aquatic health, have been identified and isolated from algae. The long chain unsaturated fatty acids PUFA (eicosapentaenoic acid (EPA, 3n-20: 5) and dicosohexaenoic acid (DHA, or 3n-22: 6) are crucial for human metabolism. Chlorophyte and bryophyte algae are used to extract these healthy and essential fatty acids. Bioactive and phytochemicals compounds found in the algae make them a very useful compound in the food, pharmaceutical and medical industries. Macro and microalgae have vast genetic resources and high biodiversity that increase their importance. They are widely used in various cosmetics, health and medical industries, as well as because of their nutritional value, high levels of minerals, protein, and unsaturated fatty acids have been used in human, animal and aquatic nutrition. So the properties, potential and uses of algae are discussed in the present study.