Risks and benefits of consuming edible seaweeds.

Publisher: Oxford University Press Country of Publication: United States NLM ID: 0376405 Publication Model: Print Cited Medium: Internet ISSN: 1753-4887 (Electronic) Linking ISSN: 00296643 NLM ISO Abbreviation: Nutr Rev Subsets: MEDLINE

Publication: 2015- : Oxford Oxford University Press
Original Publication: [Washington, D.C.] : International Life Sciences Institute

Nutritive Value* ; Plants, Edible* ; Seaweed*; Diet/*methods; Dietary Supplements ; Functional Food ; Humans ; Risk Assessment

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.
(© The Author(s) 2019. Published by Oxford University Press on behalf of the International Life Sciences Institute.)

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Keywords: functional foods; heavy metals; marine bioactives; nutrition; seaweed

Date Created: 20190307 Date Completed: 20200316 Latest Revision: 20231104

20231104

PMC6551690

10.1093/nutrit/nuy066

30840077