In the burgeoning field of future food sources, marine macroalgae are emerging as a functional category with high added value, owing to their diverse biochemical composition, low environmental footprint, and biotechnological versatility. The Galician coast is home to several species of seaweed, including brown algae (Fucus vesiculosus and Saccharina latissima “sugar kelp”) and red algae (Palmaria palmata), which have been found to be suitable for industrial applications. They concentrate bioactive compounds of interest, such as phenolic acids, sulphated polysaccharides, phlorotannins, and essential amino acids, as well as pigments, including xanthophylls (lutein, fucoxanthin), β-carotene, and phycobiliproteins. These compounds are associated with antioxidant, anti-inflammatory, and neuroprotective properties in the published scientific literature. Nootropics, otherwise labeled as smart drugs, are compounds that have been formulated over several decades and were initially intended to treat specific cognitive imbalances. This systematic review was carried out using the ScienceDirect, PubMed, and Scopus databases to compile articles from Q1 journals between 2020 and 2025. The inclusion criteria were based on keywords including “future foods,” “functional foods,” “Macroalgae,” “nootropics,” and “bioactive compounds.” Data screening and extraction were conducted in accordance with PRISMA guidelines. The review focuses on bioactive compounds associated with mechanisms that enhance neuroplasticity, synaptogenesis, and the modulation of oxidative stress in the brain. The results suggest the nootropic potential of these algal matrices, thereby paving the way for further research on the isolation, structural elucidation, and in vitro/in vivo validation of neuroactive compounds from Galician macroalgae. Additionally, the study evaluates the industrial feasibility of using these compounds to develop smart and functional foods within the context of future food strategies.