Cited by 440Seaweed-derived Bioactive CompoundsMarine and coastal plant biologyFatty Acid Research and Health

Risks and benefits of consuming edible seaweeds

Open access
Cherry, Paul, O’Hara, Cathal, Magee, Pamela J, McSorley, Emeir M, Allsopp, Philip J·2019·Nutrition Reviews

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.

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  • Mitigation strategies increasingly emphasize improved coastal monitoring, avoidance of harvesting from contaminated waters, and adoption of post-harvest treatments such as boiling and soaking, which can reduce certain metal concentrations.

    “Mitigation strategies increasingly emphasize improved coastal monitoring, avoidance of harvesting from contaminated waters, and the adoption of post-harvest treatments such as boiling and soaking, which can reduce certain metal concentrations [237].”

    From Navigating the potential of algal peptides: health effects, market applications, and scientific challenges (2026) · cites this paper as [237]

    The Heavy metals and Arsenic sections (page unavailable) call for monitoring and environmental assessment, and report that soaking and boiling reduced total arsenic in some seaweeds. The paper does not explicitly recommend avoiding harvest from contaminated waters or establish that these strategies are increasingly emphasized. It also notes that boiling can increase inorganic arsenic in one seaweed. (LLM, conf=0.88)

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Research works printed but not linked: 4

  1. [46]Kokilam G, Vasuki S. Biochemical and phytochemical analysis on Ulva fasciata and Caulerpa taxifolia. Int J Pharm Sci Res. 2014; 4: 7– 11.
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Authors
Cherry, P., O’Hara, C., Magee, P. J., McSorley, E. M., & Allsopp, P. J.
Affiliations
  • University of Ulster (GB)
  • Government of Ireland (IE)
Corresponding author
Allsopp, Philip J
Venue
Nutrition Reviews
Published
2019-03-06
Volume
77
Issue
5
Pages
307-329
ISSN
  • 0029-6643 (ISSN-L)
  • 1753-4887
OpenAlex
W2921032626
Cited by
440
References
254
Citations by year
2026: 56 · 2025: 67 · 2024: 70 · 2023: 63 · 2022: 66 · 2021: 65 · 2020: 46 · 2019: 7
FWCI
2.75
Type
journal article
Language
en
Open access
Locations
  • Nutrition Reviews (publishedVersion, cc-by-nc-nd)
  • PubMed Central (publishedVersion, cc-by-nc-nd)
  • PubMed (publishedVersion)
  • Ulster University Research Portal (Ulster University) (submittedVersion, other-oa)
Funders
  • Department of Agriculture, Food and the Marine (13F511)
  • Department for Employment and Learning Northern Ireland
Topics
  • Life Sciences › Agricultural and Biological Sciences › Aquatic Science › Seaweed-derived Bioactive Compounds
  • Physical Sciences › Earth and Planetary Sciences › Oceanography › Marine and coastal plant biology
  • Health Sciences › Nursing › Nutrition and Dietetics › Fatty Acid Research and Health
Keywords
edible seaweeds, nutritional composition, bioactive compounds, functional foods, nutraceuticals, non-communicable diseases, obesity, type 2 diabetes, cardiovascular disease, iodine excess, arsenic, health claims, seaweed-based food products
MeSH terms
Diet, Humans, Nutritive Value, Plants, Edible, Seaweed, Risk Assessment, Dietary Supplements, Functional Food

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