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

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Risks and benefits of consuming edible seaweeds

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

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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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Self-citation
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See all 440

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
ORCID: Cherry, Paul
O’Hara, Cathal
Magee, Pamela J
McSorley, Emeir M
Allsopp, Philip J
Venue: Nutrition Reviews
Publisher: Oxford University Press (OUP)
Published: 2019-03-06
Volume: 77
Issue: 5
Pages: 307-329
ISSN: 0029-6643 (ISSN-L)
1753-4887
DOI: 10.1093/nutrit/nuy066
PMC: PMC6551690
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: hybrid
doi.org
Licence: cc-by-nc-nd
creativecommons.org/licenses/by-nc-nd/4.0/ (vor)
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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Risks and benefits of consuming edible seaweeds

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