The study shows that the analyzed species are rich in polyunsaturated fatty acids, have strong antioxidant properties, and have protein and mineral content.
The team led by Beatrice Brix da Costa, a doctoral student at the University of Bremen and the ZMT, selected five macroalgae for analysis: the green algae Caulerpa cylindracea, Caulerpa racemosa, Caulerpa lentillifera, and Codium taylorii, as well as the red algae Botryocladia pseudodichotoma.
The researchers used various methods to determine the composition of the seaweed including its moisture, carbohydrate, protein, fatty acid, pigment, mineral and antioxidant content. 
All of the species studied contained high levels of polyunsaturated fatty acids, in particular the omega-3 fatty acids alpha-linolenic acid (ALA) in the green algae and eicosapentaenoic acid (EPA) in red algae. 
Mineral analysis showed that sodium, calcium, magnesium, and potassium were the most prevalent macronutrients, which are essential for bone health, muscle function, and overall human metabolism.
Green algae, such as Caulerpa cylindracea, Caulerpa lentillifera, Caulerpa racemosa and Codium taylorii, exhibited strong antioxidant properties. Codium taylorii was also rich in protein. The red alga Botryocladia pseudodichotoma had a high magnesium and potassium content.
“Due to their biochemical composition, the studied macroalgae are ideal as sustainable, nutrient-rich foods, natural sources of antioxidants, or as a basis for dietary supplements,” reports Beatrice Brix da Costa, lead author of the study. “In Southeast Asia and Fiji, the sea grapes Caulerpa lentillifera and Caulerpa racemosa are already established as foods and delicacies,” she says.
However, no single species can provide all the essential nutrients, so dietary diversity remains crucial, the researcher argues.
 

Algae Can Contribute to Food Security
 

“According to UN figures, the world population will grow to more than 8.5 billion people by 2030, while agriculture is coming under pressure from land loss and climate change,” explains Andreas Kunzmann, head of the Experimental Aquaculture working group at ZMT. “Sustainable aquaculture of marine algae or the use of invasive species can provide an additional resource-saving food source and reduce dependence on conventional agriculture. We are investigating this topic together with other Leibniz Institutes in the food4future project. For example, we have discovered how to increase the amount of valuable ingredients, including antioxidants, in Caulerpa lentillifera,” Kunzmann says.
“The results of our current study are a snapshot,” emphasizes Karin Springer from the Marine Botany Working Group at the University of Bremen. “The biochemical composition of algae varies significantly – both between and within species – and depends on various factors such as light, temperature and the availability of nutrients in the water. This must be taken into account in algae aquaculture.”
“We have shown that yet untapped algae species are not only ecologically valuable, but also have an impressive nutritional profile,” concludes Beatrice Brix da Costa. “With targeted algae cultivation and suitable utilization concepts, new avenues for sustainable nutrition can be opened up – even here in Europe.”
 

About the food4future (f4f) Project:
 

Against the backdrop of a growing global population and the scarcity of key resources such as fertile land, water, and mineral fertilizers, ensuring global food security is a major challenge. To what extent can the management of our oceans help solve these problems? In the joint food4future project (f4f), ZMT’s Experimental Aquaculture research group is addressing this issue by investigating opportunities for sustainable aquaculture and exploring the potential of using unusual but nutrient-rich foods from the sea, such as jellyfish, sea cucumbers, and macroalgae. More than nine partner institutions from science and industry are cooperating closely in the project. The project is funded by the Federal Ministry of Research, Technology and Space (BMFTR) and coordinated by the Leibniz Institute of Vegetable and Ornamental Crops (IGZ). ZMT is responsible for a sub-project within this consortium.
 

Further Information: 
 

https://www.food4future.de/en/home

Publication: Brix da Costa B, Kunzmann A, Springer K (2025): Comparative Analysis of the Nutritional Profiles of Five Edible Macroalgae for Sustainable Food Production. Discover Food 5:287. DOI: 10.1007/s44187-025-00603-3 
LINK: https://doi.org/10.1007/s44187-025-00603-3

Contact:
 

Beatrice Brix da Costa 
Experimental Aquaculture research group | Leibniz Centre for Tropical Marine Research (ZMT) and Marine Botany research group | University of Bremen
Email: beatrice.brixdacostaprotect me ?!leibniz-zmtprotect me ?!.de