The oceans have been the Earth’s most valuable source of food. They have now also become
a valuable and versatile source of bioactive compounds. The significance of marine organisms as
a natural source of new substances that may contribute to the food sector and the overall health
of humans are expanding. This review is an update on the recent studies of functional seafood
compounds (chitin and chitosan, pigments from algae, fish lipids and omega-3 fatty acids, essential
amino acids and bioactive proteins/peptides, polysaccharides, phenolic compounds, and minerals)
focusing on their potential use as nutraceuticals and health benefits.