Microalgae offer significant potential for developing functional foods and nutraceuticals due to their exceptional nutritional and health-promoting properties. This study evaluated the nutritional profiles of Chlorella salina, Dunaliella salina, and Arthrospira platensis. Protein analysis revealed high content in A. platensis (65%) and C. salina (61%), surpassing traditional sources like soybeans and pulses, making them viable solutions to protein-energy malnutrition. D. salina exhibited an elevated total ash content (8.2%), contributing to its substantial mineral composition. The nucleic acid levels in A. platensis (1.8%), D. salina (1.7%), and C. salina (1.4%) were within the safe consumption range, emphasizing their role in supporting cellular functions and overall nutritional benefits. C. salina demonstrated a superior carotenoid content (2.3%), highlighting its potential as a rich source of bioactive compounds with significant antioxidant and nutritional properties. Lipid content was low, with D. salina exhibiting reduced cholesterol levels (0.78%) and high docosahexaenoic acid (DHA, 0.9%), contributing to cardiovascular health. Amino acid profiling highlighted elevated essential amino acids, with phenylalanine levels in C. salina (12.3%) and A. platensis (9.2%) exceeding FAO standards for high-quality proteins. Polyunsaturated fatty acids (PUFAs) dominated, particularly eicosapentaenoic acid (EPA) in A. platensis (0.58%) and docosahexaenoic acid (DHA) in D. salina (0.9%), with favorable omega-6/omega-3 ratios (4.0-6.4) and balanced PUFA/SFA ratios. Compared to plant-derived oils, D. salina offers higher DHA levels, supporting omega-3 requirements for vegetarians. These attributes, combined with low atherogenic and thrombogenic indices, highlight their potential cardioprotective effects. The findings position microalgae as sustainable, nutrient-dense options for promoting human health, warranting further exploration for food and nutraceutical applications.
