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.

[img]
Preview
PDF
Dietary_Seaweed_and_Human_Health.pdf - Submitted Version

Download (152kB) | Preview
Related URLs:

    Abstract

    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 - Does NOT include content added after October 2018: Sheffield Business School Research Institute > Service Sector Management
    Departments - Does NOT include content added after October 2018: Sheffield Business School > Department of Service Sector Management
    Page Range: 82-88
    Depositing User: Andrew Fairclough
    Date Deposited: 08 May 2012 14:49
    Last Modified: 11 May 2018 19:13
    URI: http://shura.shu.ac.uk/id/eprint/4978

    Available Versions of this Item

    • Dietary seaweed and human health. (deposited 08 May 2012 14:49) [Currently Displayed]

    Actions (login required)

    View Item View Item

    Downloads

    Downloads per month over past year

    View more statistics