Seaweeds—brown (Phaeophyceae), red (Rhodophyta), and green (Chlorophyta)—are earning major attention for their health and sustainability benefits. Nutrient-dense and naturally low in fat, they provide vitamins (A, B-complex, C, D, E, K), essential minerals (iodine, calcium, iron, magnesium, zinc), fiber, and polyunsaturated fatty acids. Just as important, seaweeds are rich in bioactive compounds—fucoidan, laminaran, alginate, phlorotannins, fucoxanthin (brown); carrageenan and agar (red); and ulvan plus antioxidant pigments (green)—that show antioxidant, anti-inflammatory, antimicrobial, anticoagulant, and other promising properties in research.
These bioactives already power everyday applications: carrageenan and agar as food and pharma gelling agents; alginates in wound dressings, coatings, and texture systems; phlorotannins and ulvan in cosmetics and skincare for moisturizing, UV protection, and anti-aging; and even emerging roles in antivirals, nutraceuticals, and material science (edible films, bioplastics, biofuels). Seaweeds also support health indirectly through agriculture—used as biofertilizers, they enrich soils and crops without harsh chemicals, strengthening food systems while reducing environmental load.
Looking ahead, integrating seaweed extracts across food, nutraceutical, pharmaceutical, cosmetic, and industrial sectors can accelerate healthier products and cleaner supply chains. Continued research is essential to identify and characterize more bioactive molecules, optimize safe, effective use, and ensure benefits for human and animal health. In short: seaweeds unite high nutritional value with powerful bioactives and sustainable applications—making them a compelling ally for personal well-being and a resilient, future-ready economy.
