Navigating the potential of algal peptides: health effects, market applications, and scientific challenges

Algae-derived bioactive peptides are gaining recognition as functional ingredients offering health benefits and sustainability advantages over conventional proteins. This review aimed to evaluate the current evidence on algal peptides, focusing on their nutritional content, mechanistic actions, health effects, potential for sustainability, and translational challenges.

A comprehensive literature search was conducted across PubMed, Scopus, ScienceDirect, Springer, Elsevier, and Google Scholar. Peer-reviewed studies reporting bioactive peptides derived from microalgae, macroalgae, or Cyanophyceae were included. In vitro, animal, and human intervention studies evaluating molecular mechanisms, metabolic outcomes, or clinical relevance were considered.

Available evidence shows that algal peptides exert multifunctional bioactivities, including inhibition of angiotensin-converting enzyme and renin, antioxidant and anti-inflammatory effects, modulation of glucose metabolism via α-amylase, α-glucosidase, and DPP-IV inhibition, and regulation of lipid metabolism and adipogenesis. Frequently studied sources included Limnospira, Chlorella, Auxenochlorella, Nannochloropsis, Undaria, Palmaria, Ulva, and Neopyropia. Limited human trials suggest modest but clinically relevant improvements in blood pressure, glycemic control, lipid profiles, and body-weight-related outcomes, primarily using whole algal biomass or extracts. Life-cycle assessments highlight favorable land-use efficiency and carbon sequestration potential, although economic feasibility is constrained by energy-intensive downstream processing.

Algal-derived peptides demonstrate promising health-promoting effects and align with sustainable nutrition goals. However, their clinical translation is limited by variability in peptide characterization, uncertain bioavailability, and lack of robust human trials. Standardized production methods, improved delivery strategies, comprehensive safety assessments, and well-designed clinical studies are essential to support their application in functional foods and nutraceuticals.