Risks and benefits of consuming edible seaweeds
2018/11/15 by Paul Cherry, Cathal O’Hara, Pamela J Magee +5 · 427 citations
Agricultural and Biological Sciences · Biochemistry, Genetics and Molecular Biology · Environmental Science · Medicine · #Biology #Biotechnology #Environmental health #Fluoride Effects and Removal #Food science #Functional food #Health benefits #Intensive care medicine #Medicine #Micronutrient #Narrative review #Nutraceutical #Protein Hydrolysis and Bioactive Peptides #Seaweed-derived Bioactive Compounds #Traditional medicine
paper · pdf · doi:10.1093/nutrit/nuy066
published in Nutrition Reviews 77(5), 307-329 (Oxford University Press)
openalex publication_date 2018/11/15 · openalex created_date 2025/10/10 · openalex updated_date 2026/08/04
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.
Citations
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