Macroalgal-Derived Bioactive Compounds as Anti-Inflammatory and Antioxidant Ingredients for Food and Nutraceutical Industry: Mechanisms, Functional Applications, and Challenges

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Marine-derived bioactive compounds have attracted considerable attention as functional ingredients for food and nutraceutical applications due to their various biological activities. Among marine resources, macroalgae represent a sustainable and abundant source of structurally diverse bioactive compounds, including polyphenols, pigments, and polysaccharides. This review provides a comprehensive overview of macroalgal bioactive compounds, with particular emphasis on their sources, the environmental and seasonal factors influencing their composition, chemical classification and characteristics, extraction technologies, biological properties and food and nutraceutical applications. Particularly, attention is given to the molecular mechanisms underlying their antioxidant and anti-inflammatory effects, including radical scavenging, metal chelation, modulation of endogenous antioxidant defense systems, and regulation of key signaling pathways involved in inflammation. Green extraction techniques and encapsulation strategies for improving the stability, bioavailability, and functionality of macroalgal bioactives are critically discussed. Current applications in foods and nutraceutical products are reviewed alongside the major challenges related to biomass variability, large-scale production, standardization, and regulatory compliance. Overall, macroalgal bioactive compounds represent a promising class of sustainable health-promoting ingredients, and continued advances in cultivation, processing, extraction technologies, formulation, and regulatory frameworks will be essential to support their broader industrial utilization.