Diversity of Bioactive Compounds in Microalgae: Key Classes and Functional Applications
Maslin Osathanunkul, Suebsuya Thanaporn, Lefkothea Karapetsi, Georgia‐Maria Nteve, Emmanouil D. Pratsinakis, Eleni Stefanidou, Georgios Lagiotis, Eleni Avramidou, Lydia Zorxzobokou, Georgia Tsintzou, Artemis Athanasiou, Sofia Mpelai, C. Constandinidis, Panagiota D. Pantiora, Marián Merino, José L. Mullor, Luka Dobrovic, Leonardo Cerasino, Tomohisa Ogawa, Meropi Tsaousi, Alexandre Miguel Cavaco Rodrigues, Helena Cardoso, RONNE FERREIRA PIRES, Daniel Figueiredo, Inês F. Costa, Catarina Anjos, Nikolaos E. Labrou, Panagiotis Madesis
Abstract
utilization, and adaptability make them a promising alternative to traditional production methods. Key compounds, such as proteins, polyunsaturated fatty acids (PUFAs), polyphenols, phytosterols, pigments, and mycosporine-like amino acids (MAAs), hold significant commercial value and are widely utilized in food, nutraceuticals, cosmetics, and pharmaceuticals, driving innovation across multiple industries. Their antiviral and enzyme-producing capabilities further enhance industrial and medical applications. Additionally, microalgae-based biostimulants and plant elicitor peptides (PEPs) contribute to sustainable agriculture by enhancing plant growth and resilience to environmental stressors. The GRAS status of several species facilitates market integration, but challenges in scaling and cost reduction remain. Advances in biotechnology and metabolic engineering will optimize production, driving growth in the global microalgae industry. With increasing consumer demand for natural, eco-friendly products, microalgae will play a vital role in health, food security, and environmental sustainability.