Fisheries and Aquatic Sciences

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Nutrients and bioactive potentials of edible green and red seaweed in Korea

  • Sanjeewa, K.K. Asanka (Department of Marine Life Sciences, School of Marine Biomedical Sciences, Jeju National University) ;
  • Lee, WonWoo (Department of Marine Life Sciences, School of Marine Biomedical Sciences, Jeju National University) ;
  • Jeon, You-Jin (Department of Marine Life Sciences, School of Marine Biomedical Sciences, Jeju National University)
  • Received : 2017.12.29
  • Accepted : 2018.04.06
  • Published : 2018.07.31
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Abstract

Background: Traditionally, East-Asians (Korea, Japan, and China) utilize seaweeds as a food source and ingredient in traditional medicine. Korea is one of the biggest seaweed producer and consumer in the global trade. Especially, side dishes made from seaweeds are very popular in the traditional Korean cuisines. Seaweeds are popular as fresh vegetable salads and soup or eaten as snacks. Main body: Seaweeds are rich in essential nutrients, minerals, and vitamins as well as a promising source of novel bioactive compounds. The compounds (polysaccharides, polyphenols, and sterols) present in the edible Korean seaweeds possess important bioactive properties such as antioxidant, anti-inflammation, anticancer, anti-diabetic, and anticoagulant properties. Thus, the long-term consumption of seaweed has a potential to reduce the risk of cancer, diabetes, obesity, and inflammation-related complications. However, seaweed consumption is limited to the small population around the globe. Thus, it is important to increase the awareness of the health benefits of seaweeds consumption among the general population. Short conclusion: In the present study, we discussed some popular green and red edible Korean seaweeds and their health-promoting properties. This study might be useful to increase the public awareness of the consumption of seaweed as a food source.

Keywords

References

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