1.

0 INTRODUCTION

Seaweed, any of the larger, multicellular forms of algae living in fresh and salt
water, especially along marine coastlines. The three main phyla, or divisions,
are the brown algae, such as the kelps; the red algae, such as Irish moss; and the
green algae, such as the sea lettuces, all of which are commonly seen at low tide
along rocky shores of northern seas. Seaweeds differ from plants in that they
lack the true stems, leaves, roots, and vascular systems of higher plants. Instead,
they anchor themselves to solid objects by holdfasts and absorb nutrients
directly from the water, manufacturing their food by photosynthesis. The
pigments of red and brown algae mask the predominant green photosynthetic
pigment, chlorophyll, and probably aid in photosynthetic metabolism by
absorbing and transferring light energy to the chlorophyll.

Seaweeds abound in shallow waters from the midtide line down to depths of 50
m (165 ft). Along damp cold-water shores, they are able to withstand several
hours of exposure to the sun, and they cover rocks high into the intertidal zone.
In the Tropics, seaweeds are confined to the zone between the low-tide line and
a depth of about 200 m (about 660 ft); red algae predominate, especially in
lagoons and around coral reefs.

The brown algae, commonly called kelp, comprise the largest seaweeds. Pacific
species can reach 65 m (213 ft) in length and have structures that superficially
resemble leaves and stems, as well as large air-filled bladders and strong
holdfasts that anchor them against heavy surf. Other brown algae are the
common rockweed and the gulfweed, which floats in great masses in the Gulf
Stream and the Sargasso Sea.

Among the red algae are several species of Irish moss, which is commonly seen
along northern Atlantic coasts as a matted carpet in the sublittoral zone. Red

1
algae are abundant in clear tropical waters, where their red pigment,
phycoerythrin, enables them to carry on photosynthesis at deeper levels than is
possible for ordinary green algae.

Seaweed is a commercially important food, especially in Japan, where it is

called nori and is harvested mainly from red algae, extensively cultivated on
bamboo screens submerged in estuaries. Agar, also derived from red algae, is
consumed as a delicacy in Asia and is used as a laboratory medium for culturing
microorganisms. Red algae are probably of little nutritive value to humans,
however, other than for their limited protein, vitamin, and mineral (especially
iodine) content. Brown algae are used as fertilizer and as an ingredient for
livestock meal. Alginic acid, found in kelp, has wide industrial uses. It can be
made into a silklike thread or a plastic material, insoluble in water, that is used
to make films, gels, rubber, and linoleum, and as a colloid in cosmetics, car
polishes, and paints. Organic derivatives of alginates are used as food gums in
making ice cream, puddings, and processed cheeses.

1.1 Edible seaweeds

Edible seaweeds (macroalgae) have the potential to provide a rich and

sustainable source of macronutrients and micronutrients to the human diet,
particularly in regions where seaweed makes a significant contribution to
regular meals, eg, in Japan, where approximately one-fifth of meals contain
seaweed. Inclusion of seaweeds in Western diets has traditionally been limited
to artisanal practices and coastal communities but has gained wider consumer
interest in recent years, courtesy of the health-food industry. The recent surge of
interest in seaweed is fueled by attention on the bioactive components of
seaweed, which have potential applications in the lucrative functional food and

2
nutraceutical industries, with impetus toward the alleviation of metabolic risk
factors such as hyperglycemia, hypercholesterolemia, and hyperlipidemia.

1.2 Nutrition and uses

Seaweed contains high levels of iodine relative to other foods. In the

Philippines, Tiwi, Albay residents created a new pancit or noodles made from
seaweed, which can be cooked into pancit canton, pancit luglug, spaghetti or
carbonara and is claimed to have health benefits such as being rich in calcium,
magnesium and iodine.

One study in 2014 pointed to certain species of seaweed as being a possible

vegan source of biologically-active Vitamin B12. The study noted that B-12
was found in both raw and roasted seaweed, the latter containing about half as
much—but still a sufficient amount. A mere 4 grams of dried purple laver is
considered sufficient to meet the RDA for B-12.

Polysaccharides in seaweed may be metabolized in humans through the action

of bacterial gut enzymes. Such enzymes are frequently produced in Japanese
population due to their consumption of seaweeds.

In some parts of Asia, nori (in Japan), zicai (in China), and gim (in Korea),
sheets of the dried red alga Porphyra are used in soups or to wrap sushi or
onigiri. Chondrus crispus (commonly known as Irish moss) is another red alga
used in producing various food additives, along with Kappaphycus and various
gigartinoid seaweeds.

3
Japanese cuisine has seven types of seaweed identified by name, and thus the
term for seaweed in Japanese is used primarily in scientific applications, and not
in reference to food.

Sea grapes (Caulerpa lentillifera) are cultivated in ponds in the Philippines. Sea
grapes are usually eaten raw with vinegar, as a snack or in a salad. Roasted
sheets of nori are used to wrap sushi. Dasima (kelp), Kombu, Cakes and Food
Made of Seaweed by Kubo Shunman, 19th century

1.3 Seaweed oil

Seaweed oil, also called Algae oil, is used for making food. Seaweed oil is also
used as a source of fatty acid dietary supplement, as it contains mono- and
polyunsaturated fats, in particular EPA and DHA, both of them Omega-3 fatty
acids . Its DHA content is roughly equivalent to that of salmon based fish oil.

1.4 IMPORTANCE OF SEEWEED

Seaweed absorbs fat

Eating seaweed, which is not actually a vegetable at all but an algae, could
shrink your waistline. According to a 2010 study, algae can reduce the rate of
fat absorption by 75 percent, by inhibiting the effect of the digestive enzyme
lipase. Clinical trials at Newcastle University in the United Kingdom are
creating a “wonder bread” made with alginate fibers (cell-wall constituents of
brown algae) that’s designed to speed weight loss. “This is very exciting for
people who struggle with managing their weight,” says Maria E. Rodriguez,
RD, CDE of Mount Sinai Diabetes Alliance. (These fat-releasing foods will also
help you shed pounds.)

Seaweed busts bloat

Eating seaweed can have a diuretic effect, reducing the amount of water in your
body. You can use it to make healthy foods like beans more digestible and less

4
likely to cause bloat. Simply cook beans with the seaweed kombu. Add one
piece of kombu to the pot of water you use to boil beans, and it will reduce the
gas-causing qualities of the beans. Another tasty way to reduce bloat is to eat
nori seaweed. If you eat sushi, nori is the salty seaweed made into thin sheets
commonly used in Japanese and Korean cuisine. “Nori can be used in small
strips in salads, broken up into pieces for cottage cheese or Greek yogurt, or
even as an addition to slaws,” says author and chef Matthew Robinson of
culinaryexhange.com. Don’t miss these other foods that reduce bloating.

Seaweed strengthens bones

According to Rodriguez, seaweed contains about seven times more calcium

than milk. Wakame seaweed, for example, provides 15 percent of your daily
value of calcium. Calcium is essential to increase bone growth and bone repair.
As we age, our bone density decreases. For men, this generally happens around
age 55 and for women, at the time of menopause, usually around age 51. Bone
loss can lead to increased risks of fractures. Shoot for 1,000 to 1,200 milligrams
of calcium a day. Here are the signs you could need more calcium.

Seaweed is a good source of iron

If you’re seeking more dietary sources of iron, kelp may be for you. “Kelp can
be especially helpful for people following a diet with low or no animal proteins,
as animal protein is a rich source of iron,” says Kylene Bogden, MS, of the
Cleveland Clinic’s Center for Functional Medicine. Kelp is a popular form of
seaweed that contains almost 30 percent of the recommended daily allowance
(RDA) for iron in just 1/3 cup—that’s four times more than spinach! Devin
Alexander, celebrity chef and weight loss coach, suggests using seaweed as a
crunchy snack. “I’ve used it toasted and finely crumbled as a seasoning for
popcorn along with a bit of cayenne.” He also enjoys toasting seaweed with

5
seasonings to make DIY seaweed chips. Here’s a go-to list of other high-iron
foods.

Seaweed helps with thyroid regulation

Seaweed, particularly wakame, provides about 164 micrograms of iodine, which

is essential for a healthy thyroid. Our body depends on healthy thyroid function
to manage metabolism. “Our bodies do not make iodine, so it’s important that
we consume it through food,” says Bogden. One way to take advantage of the
iodine in wakame is to add it to soup, suggests Chef Robinson. Find out if your
thyroid is out of whack.

Seaweed fights disease

Just 100 grams of chlorella, another type of seaweed, contains 315 milligrams
or around 79 percent of the RDA for magnesium. “Magnesium is one of the
most crucial nutrients in our diet, and may people are deficient,” says Cassandra
Suarez, MS, of Boston. “It protects against nearly every modern disease, and
can be therapeutic for difficult-to-treat inflammatory conditions such as
fibromyalgia, irritable bowel syndrome, and arthritis.” Chlorella has a “green
and fishy” taste so it’s best for juice smoothies or mixed into a green salad.
Watch out for these signs that you could need more magnesium.

Seaweed helps with blood pressure regulation

Uncontrolled high blood pressure hikes up your risk of heart attack or stroke.
Consider stocking up on seaweed to keep yours in check. Chlorella seaweed, in
particular, has been shown to help regulate blood pressure in people with high
or borderline-high blood pressure. “One study in hypertensive patients found
that 1.5 grams of pure chlorella per day resulted in decreased blood pressure
over a six-month period, as well as lowered hypertension-related symptoms,”
says Suarez. Adding chlorella to a vinaigrette salad dressing is a good way to
get the healthy benefits of seaweed while masking its strong fishy taste. Start by

6
adding a half-teaspoon to a serving of bottled dressing. Whisk, and add more
powder if desired. These other foods can also help lower high blood pressure.

Seaweed boosts mood

The typical treatment for depression is antidepressant medication, but a 2015

study found chlorella to have a profound effect on symptoms. “In a six-week
pilot study, 1.8 grams of chlorella extract was found to greatly improve physical
and cognitive symptoms of depression as well as anxiety symptoms in patients
who were receiving standard antidepressant therapy for major depressive
disorder,” says Suarez.

7
1.5 SIDE EFFECTS OF SEAWEED

Excess Iodine:

The consumption of excess seaweed may increase the quantity of iodine above
acceptable levels. This can raise the levels of thyroid-stimulating hormone,
which can cause serious conditions like thyroid and goiter. These conditions can
heighten the risk of thyroid cancer. Certain cases of iodine-induced
thyrotoxicosis have also been reported after the consumption of iodine-rich
seaweed when suffering from a thyroid complication. Medical professionals
advise the people with underlying thyroid conditions to avoid medication
containing iodine, as their bodies might fail to adapt to excessive iodine content.

As per the guidelines set by the Food and Nutrition Board, the daily requirement
of iodine for adults is 150 mcg per day and the tolerable upper limit is 1100
mcg/day. For infants and other younger groups, it is proportionately lower.

Heavy Metals and Other Chemicals:

Seaweed also contains some concentration of heavy metals and chemicals like
mercury, cadmium, lead, and arsenic which can be poisonous. Significant
consumption of these heavy metals present in it can lead to medical
complications like cancer, brain damage, gastrointestinal problems, and kidney
diseases. In addition to this, people who need to limit their intake of salt because
of certain health conditions should watch out for the sodium content in seaweed.
It is advised that people should cautiously choose the quantity and variety of
this type of plant to be included in the diet.

8
Pregnancy and Lactation:

The surgical application of extracts of the seaweed Laminaria during childbirth

is not considered safe. Laminaria alters the hormones and may result in fatal
infections or other serious conditions in both mothers and babies.

Drug Interaction:

Seaweed can interact with certain drugs like anti-thyroid and anticoagulants,
which may lead to various medical complications. The intake of iodine while
undergoing treatment for overactive thyroid can lead to abnormal functioning of
thyroid gland. Certain drugs like aspirin and warfarin, which are used as anti-
coagulants to slow the clotting of blood, might be interfered with due to the
blood-thinning effect of seaweed. Laboratory research has shown that slimming
supplements containing Fucus vesiculosus, a seaweed used to combat obesity,
might compromise the medicinal effect of the amiodarone drug. In case of any
ongoing medical treatment or medication, it is always advisable to consult a
medical professional regarding the intake of dietary seaweed.

9
1.6 COMMON EDIBLE SEAWEEDS

1. Common edible seaweeds include:

2. Red algae (Rhodophyta)
3. Carola (Callophyllis spp.)
4. Carrageen moss (Mastocarpus stellatus)
5. Dulse (Palmaria palmata)
6. Eucheuma
7. Eucheuma spinosum
8. Eucheuma cottonii
9. Gelidiella (Gelidiella acerosa)
10.Ogonori (Gracilaria)
11.Gracilaria edulis
12.Gracilaria corticata
13.Grapestone Mastocarpus papillatus
14.Hypnea
15.Irish moss (Chondrus crispus)
16.Laverbread (Porphyra laciniata/Porphyra umbilicalis)
17.Gim (Pyropia, Porphyra)
18.Nori (Porphyra)
19.Green algae
20.Chlorella (Chlorella sp.)
21.Gutweed (Ulva intestinalis)
22.Sea grapes or green caviar (Caulerpa lentillifera)
23.Sea lettuce (Ulva spp.)
24.Brown algae (Phaeophyceae)
25.Kelp (Laminariales)
26.Arame (Eisenia bicyclis)
27.Badderlocks (Alaria esculenta)

10
28.Cochayuyo (Durvillaea antarctica)
29.Ecklonia cava
30.Kombu (Saccharina japonica)
31.Oarweed (Laminaria digitata)
32.Sea palm Postelsia palmaeformis
33.Sea whip Nereocystis luetkeana)
34.Sugar kelp (Saccharina latissima)
35.Wakame (Undaria pinnatifida)
36.Hiromi (Undaria undarioides)
37.Fucales
38.Bladderwrack (Fucus vesiculosus)
39.Channelled wrack (Pelvetia canaliculata)
40.Hijiki or Hiziki (Sargassum fusiforme)
41.Limu Kala (Sargassum echinocarpum)
42.Sargassum
43.Sargassum cinetum
44.Sargassum vulgare
45.Sargassum swartzii
46.Sargassum myriocysum
47.Spiral wrack (Fucus spiralis)
48.Thongweed (Himanthalia elongata)
49.Ectocarpales
50.Mozuku (Cladosiphon okamuranus)

11
References

Bouga, M. and Combet, E. (2015) Emergence of seaweed and seaweed-

containing foods in the UK: focus on labeling, iodine content, toxicity
and nutrition. Foods, 4:240–253.

Collins, K.G., Fitzgerald, G.F., Stanton, C. and Ross, R.P. (2016). Looking
beyond the terrestrial: the potential of seaweed derived bioactives to treat
non-communicable diseases. Mar Drugs, 14:60.

Lange, K.W., Hauser, J. and Nakamura, Y. (2015). Dietary seaweeds and

obesity. Food Science Human Wellness, 4:87–96.

MacArtain, P., Gill, C.I. and Brooks, M. (2007). Nutritional value of edible
seaweeds. Nutritional Reviews, 65:535–543.

Rebours, C., Marinho-Soriano, E. and Zertuche, G.J. (2014). Seaweeds: an

opportunity for wealth and sustainable livelihood for coastal
communities. Journal of Applied Phycology, 26:1939–1951.

12