Özet:

Algae are known as cell factories that can convert sunlight, water and carbon dioxide into biomass. Algae, commonly classified by their size (microalgae and macroalgae), are heterogeneous groups of organisms that can vary greatly. Algae contain high amounts of lipid (20-80%), protein (39-71%) and dietary fiber depending on species, the region where it grows, the season, the way of harvesting, storage conditions and food processing techniques. Moreover, due to their there are sterol, vitamin, pigment, α-tocopherol, β-carotene, glutathione, ascorbic acid, flavonoids, hydroquinones, phycocyanins, proline, phenolic compounds, polyamines and polyunsaturated fatty acids (ω-3 fatty acids) contents, they are considered as good food sources and are used in the production of functional food. Thanks to these valuable bioactive components, algae are thought to have antioxidant, antimicrobial, anti-inflammatory and anticarcinogenic effects. The country with the highest consumption of algae, which is a part of the human diet for many years, is Japan. China and Indonesia lead the way in algae production. In addition to its use as food, algae is preferred as a raw material in the production of food supplements, animal feed, in the cosmetics and pharmaceutical industries, and in the production of bioenergy and biofuels. Algae are also used in greenhouse gas emission reduction and biological remediation applications, as well as their usage as nitrogen-fixing biofertilizers. In this study; information about the composition, properties, classification, production and harvesting of algae as well as algal oil is given. The aim of the study is to draw attention to a resource that is sustainable, alternative, innovative and has a high potential for better evaluation and to provide information about the introduction of algae as a source of ω-3 and the inclusion of foods enriched with the use of algae in the human diet as supplements.

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