Microalgae are diverse microorganisms known for producing a range of biologically active compounds. As primary photosynthetic autotrophs, they convert about 60% of their biomass into carbohydrates, offering a renewable alternative to fossil fuels. Rich in antioxidants, microalgae are also considered a future “superfood” and used as nutritional supplements, especially in combating malnutrition. When cultivated under controlled conditions, microalgae offer an eco-friendly and cost-effective source of valuable compounds. Key commercial species include Spirulina, Chlorella vulgaris, Haematococcus pluvialis, Dunaliella salina, and Aphanizomenon flos-aquae. Due to their rapid growth and minimal resource needs, they are cultivated on a large scale to help meet global food demands. Microalgae produce a wide array of compounds such as fatty acids, carotenoids, polysaccharides, and bioactive substances with anti-inflammatory, antimicrobial, and antioxidant properties. This review explores microalgae cultivation, harvesting, and their bioactive applications in health-related industries.
Tiwari et al. (Wed,) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: