A Review of Microalgae as Dietary and Medicinal Useful Complements

Microalgae are important components in the food chain of aquatic and terrestrial ecosystems, the number of which is increasing and being consumed as food or medicine. Microalgae and cyanobacteria are produced in controlled culture processes or removed from natural habitats and marketed as a complete food supplement worldwide.

For this paper review of the results and conclusions of investigated research articles concerned with the subject.

Cyanobacteria have a wide range of biologically active compounds that produce and are expected to be used in the food and pharmaceutical industries. Due to the active composition of cyanobacteria such as fatty acids, sterols, volatile compounds, stable isotopic compounds, carotenoids, polysaccharides, lectins, mycosporin-like amino acids, bioemulsifiers that are anti-virus and anti-inflammatory due to their elevation and etcetra are used for marketing purposes.

This review article attempts to introduce the active compounds of microalgae and their biological activities, their nutritional value in human diet and health, during different periods, aquatic and other animals if possible.