“…Carotenoids, astaxanthin, fucoxanthin and other compounds from seaweeds exhibit antioxidant and other activities and can be used by the food industry (Ngo et al, 2011;Pangestuti and Kim, 2011), while other pigments from marine bacteria, microalgae and plants can be used as natural food colorants (Holdt and Kraan, 2011;Baghel et al, 2014). Various phenolic compounds, tannins, terpenes etc., from seaweeds and other marine plants show antimicrobial and antioxidant activity (Kontiza et al, 2008;Onofrejova et al, 2010;Holdt and Kraan, 2011;Cox et al, 2013) same as the phenolics from terrestrial plants (Proestos et al, 2006).…”