Algae have been consumed for many years in Asian countries; at present, its
consumption around the world either as food ingredient or directly as food commodity
has increased considerably mainly due to the Asian influence and its cuisine, but also because
of the growing interest in the beneficial health effects of algae.
Although several biological activities have been attributed to different algae compounds
such as pigments, lipids, polysaccharides, fiber, proteins or vitamins, in the present review
we will highlight the different phenolic compounds present on seaweeds and their
important role in the functional and health effects, paying special attention to the antioxidant,
anti-proliferative, anti-obesity and antidiabetic activities.