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