Risks and benefits of consuming edible seaweeds

Paul Cherry, Cathal O'Hara, Pamela Magee, Emeir M. McSorley, Philip J Allsopp

Research output: Contribution to journalLiterature review

1 Citation (Scopus)

Abstract

Recent interest in seaweeds as a source of macronutrients, micronutrients, and bioactive components has highlighted prospective applications within the functional food and nutraceutical industries, with impetus toward the alleviation of risk factors associated with noncommunicable diseases such as obesity, type 2 diabetes, and cardiovascular disease. This narrative review summarizes the nutritional composition of edible seaweeds; evaluates the evidence regarding the health benefits of whole seaweeds, extracted bioactive components, and seaweed-based food products in humans; and assesses the potential adverse effects of edible seaweeds, including those related to ingestion of excess iodine and arsenic. If the potential functional food and nutraceutical applications of seaweeds are to be realized, more evidence from human intervention studies is needed to evaluate the nutritional benefits of seaweeds and the efficacy of their purported bioactive components. Mechanistic evidence, in particular, is imperative to substantiate health claims.
LanguageEnglish
Pages307-329
Number of pages23
JournalNutrition Reviews
Volume77
Issue number5
Early online date6 Mar 2019
DOIs
Publication statusPublished - 1 May 2019

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Seaweed
Functional Food
Dietary Supplements
Micronutrients
Food Industry
Arsenic
Insurance Benefits
Iodine
Type 2 Diabetes Mellitus
Cardiovascular Diseases
Obesity
Eating
Food
Health

Keywords

  • Functional foods
  • Heavy metals
  • Marine bioactives
  • Nutrition
  • Seaweed

Cite this

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Risks and benefits of consuming edible seaweeds. / Cherry, Paul; O'Hara, Cathal ; Magee, Pamela; McSorley, Emeir M.; Allsopp, Philip J.

In: Nutrition Reviews, Vol. 77, No. 5, 01.05.2019, p. 307-329.

Research output: Contribution to journalLiterature review

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