Abstract
Functional foods are foods with therapeutic properties that enhance health
along with nutritional properties. This review provides information about the potential
of using marine ingredients to develop functional foods by elaborating on the
nutritional and therapeutic effects of bioactive compounds found in marine
bioresources. Microalgae, marine fungi, bacteria, marine invertebrates, vertebrates, and
marine plants are marine resources, and some of the bioactive compounds obtained
from marine resources are polysaccharides, fatty acids proteins, peptides, amino acids,
many types of essential macro and trace elements, pigments, and phenolic compounds.
Marine bioactive compounds have shown many therapeutic properties, including
anticancer, antimicrobial, antioxidant, anti-proliferative, anti-inflammatory, antidiabetic, and immune regulatory activities. These compounds can be used in the
functional food industry in the form of nano or micro-particles, liposomes, gels,
liquids, solids, pastes, and emulsions to overcome the challenges that could occur
during product formulation and processing. Overall, this book chapter reveals the
important facts about marine bioresources (except Seaweeds) and their functional
potentials that the majority are unaware of. It also identifies that future research studies
should be carried out.