Two-thirds of the world’s biomass are found in the ocean with marine species comprising around half of the total global biodiversity. Among marine organisms, marine algae have been reported to possess many health benets as pharmacological food, specically reducing the risk of some diseases. Presently, marine algae are under the limelight as a food ingredient, and their nutritional value is found to be far better than a food because of their low content of lipids, high concentration of polysaccharides, rich minerals, polyunsaturated fatty acids and vitamins, and the presence of a vast array of bioactive metabolites (Gupta and Abu-Ghannam 2011).