BROWNLEE, Iain, FAIRCLOUGH, Andrew, HALL, Anna and PAXMAN, Jenny (2011). Dietary seaweed and human health. In: Culinary Arts and Sciences VII:Global, National and Local Perspectives. Bournemouth University UK, Bournemouth University International Centre for Tourism and Hospitality Research, 82-88.
This is the latest version of this item.
|PDF - Submitted Version |
Download (149kB) | Preview
Seaweed as an ingredient is growing in popularity largely due to its perceived health-giving properties supported by findings from epidemiological studies. Increased seaweed consumption has been linked to reduced risk of various diseases however there is a paucity of evidence for health benefits derived from robust randomised controlled trials (RCT). Emerging data from short-term RCT involving seaweed isolates are promising. Further investigation of seaweed as a wholefood ingredient is warranted. This review aims to highlight the food uses and potential health benefits of seaweeds.
|Item Type:||Book Section|
|Research Institute, Centre or Group:||Centre for Food Innovation|
|Depositing User:||Andrew Fairclough|
|Date Deposited:||08 May 2012 15:49|
|Last Modified:||08 May 2012 15:49|
Available Versions of this Item
- Dietary seaweed and human health. (deposited 08 May 2012 15:49)[Currently Displayed]
Actions (login required)
Downloads per month over past year