A 2026 narrative review published in Nutrients evaluates the clinical evidence for microalgae and macroalgae as a functional, sustainable food resource. The review highlights that microalgae like Spirulina and Chlorella are among the richest natural protein sources, containing up to 60–70% protein by dry weight—surpassing even soybeans. These algal proteins are “complete,” providing all essential amino acids with digestibility scores (PDCAAS) comparable to egg and soy.
Clinical findings demonstrate that acute ingestion of 25g of microalgae protein stimulates muscle protein synthesis (MPS) as effectively as high-quality animal proteins. Beyond muscle maintenance, regular algal consumption is linked to significant cardiovascular benefits, including reduced C-reactive protein (an inflammation marker), lowered systolic blood pressure, and improved lipid profiles (total and LDL-cholesterol). Furthermore, algae serve as a critical sustainable alternative for omega-3 fatty acids (EPA and DHA), particularly for those on plant-based diets. Despite these promising functional effects, researchers noted that evidence remains limited by small study sizes and sensory barriers like “fishy” flavor.
Disclaimers
- This information is for educational purposes only and should not be interpreted as medical advice.
- Clinical evidence is largely based on small, short-term intervention studies with high variability in species and dosage.
- Some algae, particularly kelp, have high iodine bioavailability that may influence thyroid function; consult a healthcare professional before significant use.
- Individuals with specific allergies or sensitivities should consult with a qualified provider before introducing algae-based supplements to their diet.
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Wang Z, Scherbinek M, Skurk T. Algae and Algal Protein in Human Nutrition: A Narrative Review of Health Outcomes from Clinical Studies. Nutrients. 2026;18(2):277. doi:10.3390/nu18020277.
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