{"refrec":{"BRefID":435574,"RR":"<b>Ferreira, J.; Pacheco, M.; Silva, A.M.; Gaivão, I.</b> (2025). Unlocking the potential of red seaweeds: A special focus on <i>Grateloupia turuturu </i>Yamada and <i>Porphyra umbilicalis </i>Kütz. <i>Mar. Drugs 23(9)</i>: 347. <a href=\"https://dx.doi.org/10.3390/md23090347\" target=\"_blank\">https://dx.doi.org/10.3390/md23090347</a>","BEntID":433404,"PublicFlag":1,"CheckedFlag":0,"wosflag":1,"vabbflag":0,"RefStringPartII":". <i>Mar. Drugs 23(9)</i>: 347. <a href=\"https://dx.doi.org/10.3390/md23090347\" target=\"_blank\">https://dx.doi.org/10.3390/md23090347</a>","DocTypID":8,"DocType":"Journal article","MarineFlag":0,"FreshFlag":0,"BrackishFlag":0,"TerrestrialFlag":0,"Authorstring":"Ferreira, J.; Pacheco, M.; Silva, A.M.; Gaivão, I.","OrigTitleTranslFlag":0,"Authorstringtrunc":"Ferreira, J. <i>et al.</i>","Englishabstract":"Earth hosts a remarkable diversity of life, with oceans covering over 70% of its surface and supporting the greatest abundance and variety of species, including a vast range of seaweeds. Among these, red seaweeds (Rhodophyta) represent the most diverse group and are particularly rich in bioactive compounds. Grateloupia turuturu Yamada and Porphyra umbilicalis Kütz. are two species with significant biotechnological and functional food potential. They contain high levels of phycobiliproteins, sulfated polysaccharides (e.g., carrageenan, agar, porphyran), mycosporine-like amino acids (MAAs), phenols, minerals, and vitamins, including vitamin B12 (rare among non-animal sources). Several analytical methods, such as spectrophotometry, chromatography, and mass spectrometry, have been used to characterize their chemical composition. In vitro and in vivo studies have demonstrated their antioxidant, anti-inflammatory, neuroprotective, immunostimulatory, anti-proliferative, and photoprotective effects. These bioactive properties support its application in the food, pharmaceutical, and cosmetic sectors. Given the growing demand for sustainable resources, these algae species stand out as promising candidates for aquaculture and the development of functional ingredients. Their incorporation into novel food products, such as snacks and fortified dairy and meat products, underscores their potential to support health-promoting diets. 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