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.

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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:	18 Mar 2021 14:19
URI:	https://shura.shu.ac.uk/id/eprint/4978

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