Comparative review reveals key differences in seaweed bioactive compounds and health effects across red, green and brown species
A comprehensive comparative review published in Food Research International has systematically analysed the chemical composition, bioactive profiles, safety concerns and machine learning applications across the three major edible seaweed categories – Chlorophyta, Phaeophyceae and Rhodophyta – providing food scientists and manufacturers with a detailed framework for developing seaweed-derived functional food ingredients.
