The study aims to evaluate the bioavailability of phlorotannins and carotenoids from the seaweed Himanthalia elongata in healthy individuals after the consumption of a cracker fortified with this plant species. The study consists of an acute, blinded, randomized, controlled, crossover trial in which each participant consumes both the fortified cracker and a control cracker without seaweed. This design allows the comparison of the bioavailability of these compounds when incorporated into a bakery-based food matrix.