The integration of algae into food systems promotes greater diversification of food products, enhancing dietary variety and nutritional quality for consumers. By improving the availability, accessibility, and affordability of safe foods, algae contribute to global food security while supporting rural economies and small-scale farming, particularly through macroalgae cultivation. This not only helps preserve jobs in coastal and agricultural communities but also strengthens local food systems. Research highlights the potential of algae as natural and safe antioxidative agents, offering a sustainable alternative to synthetic antioxidants, some of which have faced restrictions due to health concerns like carcinogenicity (La Fuente et al., 2020). Additionally, algae cultivation reduces pressure on traditional agricultural land, allowing for more efficient use of resources, and their carbon-sequestering properties help mitigate climate change, further enhancing their role as a sustainable and economically beneficial resource.

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