Green Algae: A Sustainable Solution for Future Nutrition and Health

In recent decades, global population growth, climate change, pressure on natural resources, and increasing demand for healthy and sustainable food have driven scientific and industrial communities toward exploring new food sources and bioactive compounds. One such promising source is green algae (Chlorophyta), which are rich in protein, fiber, unsaturated fatty acids, antioxidants, and natural pigments. These algae are not only nutritionally valuable but also have diverse applications, including natural additives, dietary supplements, functional beverages, biodegradable packaging, and even plant-based protein alternatives. This review aims to present a comprehensive and scientific overview of the applications of green algae in the food industry. It begins with an analysis of their biology and species diversity, then discusses the bioactive compounds along with their extraction and stabilization methods. The review continues by highlighting various industrial uses of these algae in different food products and their impact on human health, including anti-inflammatory effects, immune system support, and metabolic regulation. Alongside these opportunities, it also addresses safety concerns, health risks, international regulations, and economic barriers. The article concludes by discussing innovative technologies such as genetic engineering, nanotechnology, and closed-cultivation systems, demonstrating how green algae can become a key component of the future food supply chain, integrating safety, health, and environmental sustainability.