Benefits Of Seaweeds Research Articles

Nutraceutical Application, Bioactive Compounds And Health Benefits Of Seaweeds

Human activities lead to many changes in the environment, whichultimately upset the natural balance between living organisms and encouragedisease causing pathogens to multiply rapidly, thereby increasing the risk ofdisease outbreak. Natural resources have become the focus of drug researchto deal with the pathogenic microbes, which in many cases, provided vitalleads for the development of synthetic compounds. Seaweed is a rich source of nutrients included in Asians traditional cuisine and is being extensively explored for its other merits as a food. Apart from its proven nutritional properties, bioactive molecules found in seaweeds have attracted the interest of health conscious societies.At present,there is a high demand for seaweeds as many quartershave begun consuming healthy and ‘natural foodstuffs’,mainly because seaweedsare rich in minerals, vitamins and proteins.

Elevated concentration of radioactive potassium in edible algae cultivated in Malaysian seas and estimation of ingestion dose to humans

Although the various benefits of seaweeds are well recognised, potential health hazards are much less well researched, as an instance the possible presence of concentrated levels of natural radionuclides. In present work the concentrations of natural radionuclides in seaweed cultivated in Malaysian seas are assessed using conventional HPGe γ-ray spectrometry. An edible species of seaweed has been collected from several seaweed farms located along coasts of the Andaman and South China Sea. Activity concentrations of 226Ra, 228Ra and 40K in samples collected from Langkawi are observed to be greater than those from Sabah, while 40K radioactivity levels (2.2E3 ± 100 – 3.8E3 ± 180 Bq kg−1) in all samples are noted to be well above the world average value of between 400 and 580 Bq kg−1. The estimated amount of total potassium is in the range 68 – 120 g (kg of seaweed)−1 and 53–106 g kg−1 obtained via ICP-OES, which are in line with data for New Zealand seaweed of between 43.7 and 123 g kg−1. The estimated total effective dose of 84 μSv·y−1 is lower compared to a global internal dose of 290 μSv·y−1 as reported by UNSCEAR. Accordingly, the mean cancer risk from such consumption was also estimated to be slightly lower (1.92 × 10−3) compared to the ICRP cancer risk factor of 2.5 × 10−3 based on the additional annual dose limit of 1 mSv for a member of the general public, which gives an annual mortality probability of 10−5 (1 in 100,000; ICRP, 1991). Although posing a low risk health hazard, periodic monitoring of natural radioactivity in foodstuff remains important in seeking to ensure the radiological safety of the public.

Pharmacological Properties and Therapeutic Benefits of Seaweeds A Review

Pharmacological Properties and Therapeutic Benefits of Seaweeds A Review

Those tasty weeds

A short discourse is given on seaweeds as food, pointing out that with a history involving unflattering terms such as “weeds” and “wracks,” it has been an uphill battle in the Western world to enhance ordinary consumers’ interest in the culinary/dietary uses and benefits of seaweeds as everyday food. However, there are some indications that this picture is now turning. This paper points out that to further this change it is important to focus attention on the unique gastronomical potential of seaweeds as tasty foodstuff. The paper is a transcription of a dinner speech given on the occasion of the XXII International Seaweed Symposium, Copenhagen, June 19–24, 2016.

Seaweed extract stimuli in plant science and agriculture

Both micro- and macroalgae have long been used to augment plant productivity and food production in various regions of the world through their beneficial effects when applied to soils. Interactions of algae with the soil community undoubtedly are complex and benefits are dependent on the crop and the local environmental conditions. This has resulted in much speculation as to mechanisms involved as well as the validity of the results reported. It is now 60 years since the first commercial seaweed extract was manufactured for agricultural use. These aqueous extracts allowed for the first time the direct application of soluble seaweed constituents to specific plant organs such as leaves and roots. The earlier concept that benefits of seaweeds and their extracts were due mainly to their manurial value or to their micronutrient suites is no longer tenable. Seaweeds likewise have been used for millennia as fodder supplements to improve animal nutrition and productivity. Recent research is focusing on their mode of action, specific health benefits, and the mechanisms of action in animals. Improved analytical techniques and instrumentation coupled with the use of molecular genetic tools are establishing that seaweed extracts can modify plant and animal responses at a fundamental level. It therefore seems appropriate to review key developments over the years and to remark on novel findings. A new and exciting vista has opened for seaweed extracts in both plant and animal applications.