The article reviews the growing global demand for macroalgal and microalgal foods, highlighting their nutritional and functional benefits. It discusses the challenges in quantifying these benefits and potential adverse effects, such as the limited understanding of nutritional composition across species, geographical regions, and seasons. The article also addresses the issue of bioavailability, the factors influencing the release of food constituents, and the interaction of algal nutrients in human metabolism. Additionally, it explores the effects of harvesting, storage, and food processing techniques on the potential nutritive value of algal foods. The authors emphasize the need for better experimental and collaborative approaches in this emerging field, particularly in assessing the efficacy of algal foods. The article covers various food components, including proteins, lipids, vitamins, minerals, antioxidants, and polysaccharides, and discusses their nutritional and functional properties. It also reviews the bioavailability and health benefits of specific algal components, such as long-chain polyunsaturated fatty acids (PUFAs), sterols, and polysaccharides. The article concludes by highlighting the importance of further research to improve the understanding and utilization of algal foods.The article reviews the growing global demand for macroalgal and microalgal foods, highlighting their nutritional and functional benefits. It discusses the challenges in quantifying these benefits and potential adverse effects, such as the limited understanding of nutritional composition across species, geographical regions, and seasons. The article also addresses the issue of bioavailability, the factors influencing the release of food constituents, and the interaction of algal nutrients in human metabolism. Additionally, it explores the effects of harvesting, storage, and food processing techniques on the potential nutritive value of algal foods. The authors emphasize the need for better experimental and collaborative approaches in this emerging field, particularly in assessing the efficacy of algal foods. The article covers various food components, including proteins, lipids, vitamins, minerals, antioxidants, and polysaccharides, and discusses their nutritional and functional properties. It also reviews the bioavailability and health benefits of specific algal components, such as long-chain polyunsaturated fatty acids (PUFAs), sterols, and polysaccharides. The article concludes by highlighting the importance of further research to improve the understanding and utilization of algal foods.