Dietary seaweed and human health

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: Sheffield Business School Research Institute > Tourism, Hospitality, Events and Food
    Depositing User: Andrew Fairclough
    Date Deposited: 08 May 2012 15:49
    Last Modified: 25 Apr 2014 15:38

    Available Versions of this Item

    • Dietary seaweed and human health. (deposited 08 May 2012 15:49)[Currently Displayed]

    Actions (login required)

    View Item


    Downloads per month over past year

    View more statistics