Protein Goes Green: The Everything Guide to Algae -

Description
Algae are naturally occurring, water-based, simple photosynthetic organisms. Algae can also be referred to as “sea vegetables.” Like all plants, algae live by using photosynthesis to create their own nutrients, and they emit oxygen into the air and water around them. Unlike other aquatic plants, algae do not have any leaves, roots, or stems.

Algae are rich in the natural pigments chlorophyll, phycobiliprotein, and carotenoids.¹ Different types of algae have different pigments that give them unique colors. There are four basic types of algae: green (Chlorophyta), red (Rhodophyta), brown (Phaeophyta), and blue-green (Cyanobacteria).^2,3Green and blue-green algae are found in both freshwater and saltwater. Red and brown algae are found only in saltwater and are also called seaweed.⁴ While the algae pigments are often used for staining, they also have powerful physiological properties that can be used as antioxidants and to reduce inflammation, obesity, and lipids (fatty compounds in the body).³

Algae can range in size from extremely small microalgae that cannot be seen with the naked eye, to large colonies of seaweed.⁵Microalgae like Chlorella are unicellular (made up of a single cell), while macroalgae such as red and green seaweed are multicellular.

Uses and Literature Research Review
History of Use
Algae have been part of the human diet for thousands of years, based on archaeological evidence from Chile and early written accounts from China and Ireland.⁶ The Aztec peoples, who lived in what is now Central Mexico, harvested blue-green algae from the surfaces of lakes using ropes. They ate dried algae with tortillas and toasted corn and sometimes made sauces with algae.⁷Each type of algae comprises thousands of algae species, many of which have been used for thousands of years, originally by coastal people as food, folk remedies, dyes, and fertilizers.⁶

Use as a “Superfood”
Research is showing that algae could be a new kind of superfood, thanks to its high protein and nutritional content.⁷According to Dr. Stephen Mayfield, a professor of biology at the University of California, San Diego, director of the California Center for Algae Biotechnology, and senior author of the study “Developing Algae as a Sustainable Food Source,” algae have a high content of vital nutrients including omega-3 fatty acids, iron, vitamin K, zinc, magnesium, vitamin B3, vitamin B6, vitamin C, and vitamin E.^5,8

Seaweed displays peculiar chemical properties compared to terrestrial plants by virtue of its mineral-rich marine habitat, which requires specific adaptive responses for its survival. Thus, seaweed is able to generate many compounds with antioxidant and antimicrobial properties.⁵ For instance, it has been reported that seaweed collected in zones with colder waters has a higher polyunsaturated fat content than that of the same species from warmer waters, demonstrating adaptive differences between the same algae species in different locations.⁹

Compared to terrestrial plants, seaweed presents a wider variety of metabolites with important biological properties, as well as higher abundances of highly unsaturated fatty acids, namely the essential fatty acids omega-3 (also called eicosapentaenoic acid [EPA] and docosahexaenoic acid [DHA]) and omega-6 fatty acids. The fatty acid profile is a characteristic signature of each type of seaweed, as it is dependent on external factors (such as location, temperature, salinity, acidity, wave exposure, light, nutrient availability, and growing environment) that can lead to different biochemical profiles in the same species.¹⁰

According to the National Institutes of Health’s National Center for Complementary and Integrative Health, oils from algae are a good vegetarian source of DHA, and some also contain EPA. Plant-based sources of omega-3 fatty acids from algal oil usually provide around 100 to 300 milligrams of DHA. According to a small study, the bioavailability of DHA from algal oil is equivalent to that from cooked salmon.⁹

Health Benefits
Previous studies have shown that different types of algae have potential medicinal benefits. Some studies show that macroalgae consumption leads to decreased blood pressure, which might be linked to their dietary fiber and nitrate content.¹¹ Another study found that red marine algae could help treat fatty liver disease. Additionally, macroalgal polysaccharides exhibited anti-inflammatory potency with no toxic effects on human health.¹¹

A myriad of microalgae contain high-quality protein for humans.¹² Several of the most common microalgal pigments (chlorophyll, beta-carotene, and lutein) have cancer-preventing properties and function as antioxidants and anti-inflammatory agents.¹³Nutritious polyunsaturated fatty acids also proliferate in many algal species and are beneficial for heart, eye, and brain health.¹²Despite this potential, few microalgal species are currently utilized in the human nutrition market.

Spirulina (a blue-green algae) and Chlorella (a green algae) currently dominate the nutrition market, and are sold in more than 20 countries worldwide.¹⁴Commonly sought nutraceuticals from these species include protein, vitamins, the pigments chlorophyll and beta-carotene, and minerals. Spirulina in particular is marketed for its protein, omega-6 fatty acids, and blue pigments. Chlorella, on the other hand, is advertised to provide the Chlorella Growth Factor (CGF), a water-soluble extract composed of a variety of substances including essential amino acids (building blocks of proteins), peptides (chains of amino acids), proteins, vitamins, sugars, and nucleic acids (chemical compounds that carry information in cells).¹⁴

Some epidemiological studies suggest the existence of a causal correlation between Japanese and Korean populations’ longer life expectancies and lower risk of heart disease and their regular consumption of algae.¹⁵ The Japanese diets represent an annual per capita consumption of algae containing foods ranging from 9.6 (2014) to 11.0 (2010) grams of macroalgae per day.⁶ In Korea, the average daily seaweed consumption per person was 3.5 grams (3.7 for men and 3.2 for women).¹⁶

Omega-3 Algae Supplements
Algae supplements offer vegans and vegetarians an alternative to fish-based omega-3 supplements. While consuming algae is a more direct way to get omega-3 DHA in your diet, it is difficult for some algae to get enough EPA, because consistent quantities of DHA and EPA from eating algae is dependent on the algae’s growing environment, which can vary. Therefore, it can be a good protective measure to supplement your diet with an algae-derived omega-3 supplement, because the algae for supplements is produced under controlled conditions to ensure the supplement contains both DHA and EPA.

According to Nutrition Today, Ginny Messina, MPH, RD, a vegan nutrition expert and coauthor of Vegan for Life, Vegan for Her, and Never Too Late to Go Vegan, agrees that it is, at best, an upstream battle for vegans and vegetarians to try to get enough EPA and DHA through their diets. Messina recommends vegan and vegetarian clients consume 200 to 300 milligrams of combined DHA and EPA two or three times per week, and those aged 60 and older should take this same amount every day. Here is a link to a supplement chart posted in Nutrition Today.

Please note: When choosing to take supplements, always consult a healthcare professional first. Also, check for supplement regulations in your country to make sure the supplement you intend to purchase meets the required regulations and has been tested by a third party testing agency that verifies that the supplement contains what is posted on the label.

Types Of Algae
Seaweed (the common name for countless species of marine plants and algae) is a staple of East Asian and Pacific cuisines. Seaweed can be grouped into four distinct groups – red, green, brown, and blue-green.

Red Algae (Rhodophyta):
Rhodophyta contains a large number of the pigments phycoerythrin (red/pink color) and phycocyanin (blue color), with more phycoerythrins than phycocyanins, hence its red or purplish color.¹They are a rich source of nutrients, including protein, polysaccharides, pigments, polyunsaturated fatty acids, vitamins, minerals, and phenolic compounds with protective, medical, and industrial importance.¹¹ The protein content in red seaweed varies between 10 and 50 percent of its dry weight.¹¹ Red seaweed has a comparable essential amino acid profile to ovalbumin, the major protein found in egg whites, representing a sustainable alternative to animal proteins.¹⁷It contains nine out of 10 essential amino acids, like other protein sources and leguminous plants.¹⁸ Also, red algae is a good source of iodine – a daily 150-microgram dose of iodine can be obtained from a single gram of red algae.¹⁹

Polysaccharides are the main components in the cell wall of red algae and represent about 40 to 50 percent of its dry weight. They are extensively utilized in industry and pharmaceutical compounds for their thickening and gelling properties.¹¹Products like agar and carrageenan are extracted from red algae and used to make gels to thicken creamy foods such as pie fillings, cake frostings, sherbets, and custards.² Galactans, carrageenans, and agars are the main red seaweed cell wall polysaccharides and have broad-spectrum therapeutic characters.¹¹

Popular Food Sources:
Nori (Japanese) or Gim (Korean) (Scientific name: Porphyra yezoensis)
Red algae, especially nori, are dried and used as wraps for making sushi or added to soups, salads, sandwiches, and even baked goods.⁷ Generally, the chemical contents of seaweed are different according to the algal species, growth state, environment, and external conditions (e.g., the temperature of the water, light intensity, nutrient concentrations in the ecosystem).¹¹

Dulse (Scientific name: Palmaria palmata)
Found along the rocky northern coasts of the Atlantic and Pacific oceans, dulse can be eaten fresh or dried. Dulse is hailed as a great bacon substitute because of its salty, savory flavor. In traditional Irish dishes, it is boiled with milk and rye flour or made into a relish and is commonly served with fish.^20,21

Sea Moss (Irish Moss) (Scientific name: Chondrus crispus)
Also known as Irish Moss, sea moss is slimy in texture and can act as a soothing agent in the gut and help with digestive issues.²² It is harvested for its carrageenan, an ingredient used to thicken milk products like ice cream, but it is also available raw and as a supplement in the form of pills, powders, gels, or gummies.

Nutrition Info for Nori Seaweed, Dried (Red Algae)²³
Serving Size: 2 Tbsp. (about 2.5 sheets or 10 grams)
Calories: 4
Total Fat: 0 g
Sat. Fat: 0 g
Cholesterol: 0 g
Sodium: 5 mg
Total Carbohydrate: 0.5 g
Protein: 0.6 g
Vitamin C: 3.9 mg
Calcium: 70 mg
Iron: 0.18 mg
Vitamin B12: 0 mcg
Folate: 14.6 mcg
Vitamin A: 520 IU
Potassium: 35.6 mg
Magnesium: 0.2 mg

Brown Algae (Phaeophyta):
The yellow-brown or dark brown algae are called Phaeophyta, which contain chlorophyll a, chlorophyll c, carotene, and several kinds of lutein, mainly fucoxanthin.²⁴ Brown seaweed is the most consumed seaweed as food (66.5 percent compared to 33 percent of red and five percent of green), and Japan, China, and South Korea represent the three greatest consumers.²⁵ Brown seaweed is an excellent source of nutrients, since it contains high amounts of diverse compounds claimed to exert multiple benefits on health. It has been reported that the content per unit of dry mass of these micronutrients in seaweed is 10 to 100 times higher than that of terrestrial plants or animal-derived foods²⁵ and includes both water- and fat-soluble vitamins (C, B1, B2, B9, B12, A, D, E, K) and essential minerals (calcium, iron, iodine, magnesium, potassium, zinc, phosphorus, and selenium).¹⁵

Bioactive compounds of interest found in brown seaweed include polysaccharides (e.g., alginate, fucoidan), proteins (e.g., phycobiliproteins), polyphenols (e.g., phlorotannins), carotenoids (e.g., fucoxanthin), phytosterols (e.g. fucosterol) and omega-3 long chain polyunsaturated fatty acids (e.g., eicosapentaenoic acid). Brown seaweed often contains the recommended healthy ratio of omega-3/omega-6 of 2.5/1 to 4/1, which promotes health and prevents chronic disease.¹⁵They have been reported to have beneficial effects in various diseases, including metabolic diseases, diabetes, cardiovascular disease, cancer and neurodegenerative diseases.²⁶ Owing to their great potential for health benefits, brown seaweed is successfully used in some nutraceuticals and functional foods for treating metabolic syndrome comorbidities, which can include high blood pressure and high blood sugar.²⁶Although brown seaweed has demonstrated a great potential as a food supplements for metabolic syndrome management, it is still being researched to identify the best way to create a supplement that can be easily absorbed and metabolized by the human body. It would be beneficial to find validated indexes of algal absorption and obtain reliable information on their efficacy and long-term safety.¹⁵

Studies conducted at Hokkaido University have found that fucoxanthin, a compound in brown algae, can help burn fatty tissue.²⁷Studies in mice have shown that fucoxanthin induces expression of a fat-burning protein (UCP1) that accumulates in fat tissue around the internal organs.²⁷

Many studies on products with added brown seaweed demonstrated that the seaweed significantly improved the products’ nutritional value by increasing the content of dietary fibers, omega-3 fats, and minerals (e.g., calcium, magnesium, and potassium), while reducing the sodium needed. Since heart disease and obesity are sustained by a high consumption of sodium, saturated fats, and artificial additives, adding brown seaweed to meat- and grain-based products may be a useful strategy to prevent these conditions.²⁸

Brown algae are an important source of algin, a colloidal gel used as a stabilizer in the baking and ice-cream industries.²⁹It is used in many traditional dishes of East Asian countries such as Korea, China, and Japan. The following seaweeds are often used in cooking: wakame (Undaria), kombu (Laminaria), nori/gim, and hijiki (Hizikia).¹⁵

Popular Food Sources:
Kelp (Scientific name: Laminariales; Japanese name: Kombu)
Kelp is one of the most widely consumed seaweeds.³⁰Kelp is a type of large and leafy brown algae that forms dense forests close to shore. It is used as a base for broths of ramen soups.

Wakame (Scientific name: Undaria pinnatifida)
Wakame is minimally processed and can be dried in squares. It is often added to soups, but it is also a main ingredient in seaweed salads. When it is reconstituted in water, it has a satiny texture.

Hijiki (Scientific name: Sargassum fusiform)
Hijiki is green or brown in color when found in the wild. Dried, processed hijiki turns black. To prepare dried hijiki for cooking, it is first soaked in water then cooked with ingredients like soy sauce and sugar to make a dish. In Japan, hijiki is normally eaten with other foods such as vegetables or fish. It may be added to foods that have been steamed, boiled, marinated in soy sauce or fish sauce, cooked in oil, or added to soups, stir-fries, or quiches. Hijiki seaweed may be mixed with rice for sushi but is not used as a wrap to prepare sushi.

Hijiki contains dietary fiber and minerals such as iron, calcium, and magnesium. Dietary fiber is good for the intestines, and iron helps to prevent anemia. The ratio of calcium to magnesium in hijiki is 2 to 1, which makes it easier to absorb both the calcium and the magnesium.

Nutrition Info for Kelp Seaweed, Raw (Brown Algae)²³
Serving Size: 2 Tbsp. (10 grams)
Calories: 4.3
Total Fat: 0 g
Sat. Fat: 0 g
Cholesterol: 0 g
Sodium: 23 mg
Potassium: 8.9 mg
Total Carbohydrate: 1 g
Protein: 0.2 g
Fiber: 0.13 g
Vitamin C: 0.3 mg
Calcium: 17 mg
Iron: 0.2 mg
Vitamin A: 11 IU
Folate: 18 mcg
Choline: 1.28 mg
Phosphorus: 6 mg
Magnesium: 12 mg

Green Algae (Chlorophyta):
Green algae appear green because they contain a large amount of chlorophyll a, chlorophyll b, and some carotene and lutein.²⁴ They have the same type of pigments and produce the same kind of carbohydrates during photosynthesis as do land plants.³¹ Most green algae are found in freshwater, usually attached to submerged rocks and wood or as scum on stagnant water, although there are also animal and sea species. Free-floating microscopic green algae serve as food and oxygen sources for aquatic organisms.³² They are nutritious natural products rich in essential amino acids, fiber, B vitamins, calcium, phosphorus, iron, pigments such as beta-carotene, xanthophylls, and chlorophyll, and other bioactive compounds.³³ They contain healthy fats, as well as certain important vitamins and minerals. For vegans and vegetarians, green algae can be an important source of vitamin B12.

Popular Food Sources:
Chlorella (Scientific name: Chlorella)
Chlorella is a single-celled freshwater green algae. Proteins in Chlorella products are of high quality, containing all essential amino acids. Humans cannot digest Chlorella cells in their natural state because their cell walls are made of cellulose. Therefore, Chlorella cell walls are mechanically broken down in most dietary supplements, which leads to a high content of fiber – more than 65 percent in most supplements.³⁴

Chlorella products contain all the vitamins required by humans, i.e., B1, B2, niacin, folate, biotin, pantothenic acid, C, D2, and K, as well as alpha- and beta-carotenes.³⁴Chlorella contains larger amounts of folate and iron than other plant-derived foods. Plus, it also contains a substantial amount of vitamins D2 and B12, both of which are well known to be absent in plants.³⁴

In recent studies in both humans and animals, Chlorella has shown to have pharmacological effects. A beneficial effect was shown in people who have high cholesterol and high blood pressure.¹⁵

Gutweed (Scientific name: Ulva intestinalis)
Gutweed is a mass of bright green, inflated tubes, often with pinched-in ‘waists’ along its length. Gutweed is a common seaweed found on all shores of the United Kingdom and in many different habitats, including rock pools, sand, mud and even shells and other seaweed. It is often seen with bubbles of air trapped inside its long fronds which have the look of intestines, hence its name.³⁵

Sea Grapes (Scientific name: Caulerpa lentillifera)
The tiny green bubbles of this edible seaweed have a texture and pop similar to fish roe, which is why it is also referred to as green caviar. Fresh sea grapes are not widely available outside of Asia. Instead of leaves, the algae have bubbles that burst in the mouth, releasing an umami taste.³⁶ The unique shape of these bubbly algae gives it the name “umi-budo” or “sea grapes”. Umi-budo is a staple crop in Okinawa, Japan, and is cultivated for market by the fishery industry.

Sea Lettuce (Scientific name: Ulva)
Sea lettuce is the common name for a group of closely related multicellular marine species in the genus Ulva and class Ulvophyceae. True to its name, sea lettuce resembles leaves of green lettuce. The color is often bright green but can range from dark green to almost yellow. Sea lettuce is not a particularly large seaweed, being no more than 40 centimeters (16 inches) in size, but its bright green color and abundance make it especially noticeable in the marine environment. Sea lettuce can be eaten in its fresh, raw form in a salad alone, mixed with other fresh seaweeds, or tossed with land greens. Fresh sea lettuce has a soft texture but strong flavor variously described as vibrant, slightly salty, and similar to sorrel.

Drying concentrates these flavors but also brings out a rather pungent bitterness, especially when dried sea lettuce is cooked. For this reason, it is best used as a seasoning in soups or salads rather than as a main ingredient. In Japan and Scotland, Ulva and other green seaweeds are often used as an edible and nutritious garnish in soup and salads.³⁷

Blue-Green Algae (Scientific name: Cyanobacteria)
Blue-green algae (BGA) are traditionally grouped in with other algae, but are technically not considered part of the same family since they are prokaryotes, organisms whose cells lack a nucleus. BGA are nutritious natural products rich in essential amino acids, fibers, B vitamins, calcium, phosphorous, iron, pigments such as beta-carotene, xanthophylls, and chlorophyll, and other bioactive compounds.²⁵ Studies in cells, animals, and humans, have demonstrated that edible BGA can be effective natural products for improving blood lipid profiles and for preventing inflammation and oxidative stress. Other studies have indicated additional benefits including antiviral, antitumor, antioxidant, anti-inflammatory, antiallergic, antidiabetic, and antibacterial properties, as well as lipid-lowering effects.³³ BGA inhibit intestinal cholesterol absorption and decrease fats in the liver, lowering blood levels cholesterol and triglycerides.

Popular Food Source:
Spirulina (Scientific name: Arthrospira platensis)
Spirulina’s main use is as a food supplement.²⁸ Spirulina was suggested as a functional food decades ago due to the fact that it is not only a protein-dense food source, but because its amino acid profile is considered of high biological value, and it has a pleasant taste.^38,39 Spirulina is one of the plants with the highest chlorophyll content, even up to 2 to 3 times the content of other plants, and it is considered a good source of chlorophyll a.

Chlorophyll a acts with phycocyanin to reduce fat production and prevent obesity. Some research also found that taking Spirulina may help lower blood pressure.¹

Spirulina powders and supplements contain valuable amounts of omega-6 fatty acids, minerals, and vitamins (potassium, calcium, selenium, vitamin E, carotenoids, and folate).⁶ Plus, they have an exceptionally high content of vitamin B12.³⁸ All of these values strongly depend on environmental settings, cultivation conditions, and the processing methods applied, which makes it difficult to generalize the nutrient content of Spirulina. So far, knowledge regarding the contamination with cyanotoxins, heavy metals, pesticides, or polycyclic aromatic hydrocarbons (PAHs) is scarce, although some studies reported high contaminant levels in Spirulina products. The regular intake of Spirulina, and very likely other algae products as well as dietary supplements demands a closer monitoring of potentially harmful constituents.⁴⁰

Additionally, Spirulina’s lovely color is used to make candy, ice cream, and blue gum.⁴¹

Nutrition Info for Spirulina, Dried (Blue-Green Algae)²³
Serving Size: 2 Tbsp. (14 grams)
Calories: 40
Total Fat: 1 g
Sat. Fat: 0 g
Cholesterol: 0 g
Sodium: 146 mg
Potassium: 190 mg
Total Carbohydrate: 3.4 g
Protein: 8 g
Fiber: 0.5 g
Vitamin C: 1.4 mg
Calcium: 16.8 mg
Iron: 4 mg
Vitamin A: 80 IU
Folate: 13 mcg
Choline: 9 mg
Phosphorus: 16 mg
Magnesium: 27 mg

Safety of Algae Products
How do you know if an algae product is safe to eat?
At this time, algae products are not regulated by the United States Food and Drug Administration (FDA) or the United States Department of Agriculture. While most edible algae can be found in dietary supplement form, certain seaweeds can be found in their raw form. It is not recommended to harvest your own algae for consumption, since many types can be toxic.¹¹

Read the Labels
Do not take any supplement blindly, and look for algae products that are from clean waters without any metals, contaminants, or other environmental pollutants.

Check for Testing Certifications
Two things to look for are National Sanitation Foundation (NSF) certification and third-party testing. A company can get a third party to test their product, but it does not always mean they pass. NSF certification confirms they are tested and they pass.¹⁸ Most importantly, always consult your health care provider before taking supplements.

Sustainable Algae and Climate Change
Food insecurity is one of the largest threats of the 21st century and is primed to worsen as climate change and population growth continue to push the limits of our already strained food production system.⁴⁰ The ability of algae to sequester carbon dioxide lends to its sustainability by helping to reduce the carbon footprint of its production. Additionally, algae can be produced on non-arable land using non-potable water (including brackish or seawater), which allows them to complement rather than compete with traditional agriculture. Increased consumption of microalgae will replace meat consumption in some regions and hence reduce emission of greenhouse gasses that emanate from the meat.²

“Algae has a number of interesting traits that make it stand out as a future food crop, including high quality protein and overall nutritional content, promising scalability and cost, and consumer familiarity,” says Priera Panescu, senior scientist-plant-based specialist at the The Good Food Institute. “Moreover, cultivating algae requires little to no habitable land or agrochemicals, so algae’s use as a crop would contribute significantly to a more sustainable food system.”³³According to Susie Arnold, a marine scientist at the Island Institute in Rockland, Maine, “Kelp is a superhero. It de-acidifies the ocean by removing nitrogen, phosphorus and carbon dioxide, which we have too much of.”¹⁹

Search Engine & Terms
Search Engines: Google,Google News, PubMed, NIH

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Algae + Cardiovascular Disease

Resource Websites
Algae

Foods of the Future: Seaweed and Micro-Algae (Sustainable America, October 2023)
Microalgae: An environmentally friendly and healthy alternative to fish (Phys.org, October 2023)
Blue-Green Algae (National Library Of Medicine, October 2023)
Seaweed (The Nutrition Source: Harvard Chan School Of Public Health, August 2023)
4 Types of Algae With Superfood Potential (Real Simple, August 2023)
Why Algae Might Be The Food Of The Future (New York Post, July 2023)
Best Food Forward: Are Algae the Future of Sustainable Nutrition? (Medical News Today, March 2023)
Algae (Biology Online, March 2023)
Omega-3 Fatty Acids Health Professional Fact Sheet (National Institutes of Health, February 2023)
Edible Algae (American Chemical Society, 2023)
What Are The Benefits Of Sea Moss?(Cleveland Clinic, December 2021)
If Algae Has Not Found Its Way Onto Your Plate Yet, It Probably Will Soon (Scientific American, September 2021)
What Is A Sea Vegetable (Smithsonian Ocean, February 2021)
Marine Algae: The 3 Types of Seaweed (Thought Co, November 2019)
Revealing Tasty Genetic Secrets Of Sea Grapes (Technology Networks, November 2019)
Algae: How Is It Processed (IFT, July 2019)
Why You May Want To Add Algae To Your Diet (Prevention, April 2019)
Detoxifying with Chlorella(video) (NutritionFacts.org, September 2018)
Comparing Algae-Based DHA+ EPA Supplements(Today’s Dietitian, September 2017)
Getting Brain Food Straight From The Source (NPR, November 2007)
The Green Sludge That Could Transform Our Diets (BBC)
Algae (NutritionFacts.org)
Algae Can Play A Greater Role In Food and Nutrition (Food and Agriculture Organization of the United Nations)

Cooking Resource Websites

Miso and Seaweed Ramen With Egg (New York Times Cooking, October 2022)
How – and Why – to Incorporate More Seaweed In Your Cooking (Bon Appetit, May 2022)
The Climate-Friendly Vegetable You Ought To Eat (New York Times, April 2019)
You Asked: Should I Cook With Algae Oil? (Time, February 2017)
Ask The Expert: Algae’s Culinary Uses (Nutrition Today, July 2017)
Everything’s Coming Up Algae (Food Network, September 2016)

Research on Algae and Cardiovascular Disease and Hypertension

Association Between Omega-3 Fatty Acid Intake and Dyslipidemia: A Continuous Dose-Response Meta-Analysis of Randomized Controlled Trials. (Journal of the American Heart Association, June 2023)
Quantifying the Impact of Algae Supplement on Blood Pressure: Systematic Review and Meta-analysis of Randomized Controlled Trials. (Current Problems in Cardiology, November 2022
Therapeutic Potential of Seaweed-Derived Bioactive Compounds for Cardiovascular Disease Treatment. Applied Sciences. (Applied Sciences, June 2022)
The Antihypertensive Effects and Potential Molecular Mechanism of Microalgal Angiotensin I-Converting Enzyme Inhibitor-Like Peptides: A Mini Review. (International Journal of Molecular Sciences, December 2021)
Seaweed Intake and Risk of Cardiovascular Disease: The Circulatory Risk in Communities Study (CIRCS). (Journal of Atherosclerosis and Thrombosis, December 2021)
Antioxidant Compounds from Microalgae: A Review. (Marine Drugs, September 2021)
Seaweeds and Their Natural Products for Preventing Cardiovascular Associated Dysfunction. (Marine Drugs, August 2021)
Prevention of cardiovascular disease through modulation of endothelial cell function by dietary seaweed intake.(Science Direct, May 2021)
Prevention of cardiovascular disease through modulation of endothelial cell function by dietary seaweed intake. (Phytomedicine Plus, May 2021)
Beyond Fish Oil Supplementation: The Effects of Alternative Plant Sources of Omega-3 Polyunsaturated Fatty Acids upon Lipid Indexes and Cardiometabolic Biomarkers-An Overview. (Nutrients, October 2020)
Sulfated polysaccharides from the edible marine algae Padina tetrastromatica protects heart by ameliorating hyperlipidemia, endothelial dysfunction and inflammation in isoproterenol induced experimental myocardial infarction. (Journal of Functional Foods, March 2019)
Algal polysaccharides as therapeutic agents for atherosclerosis. (Frontiers in Cardiovascular Medicine, October 2018)
Antioxidative sulphated polygalactans from marine macroalgae as angiotensin-I converting enzyme inhibitors. (Natural Product Research, September 2018)
An emerging trend in functional foods for the prevention of cardiovascular disease and diabetes:Marine algal polyphenols. (Critical Reviews in Food Science and Nutrition, May 2018)
Cardiovascular Disease Risk Factors: Hypertension, Diabetes Mellitus and Obesity among Tabuk Citizens in Saudi Arabia. (Open Cardiovascular Medicine Journal, April 2018)
Astaxanthin prevented oxidative stress in heart and kidneys of isoproterenol-administered aged rats. (Journal of Dietary Supplements, January 2018)
Malaysian brown seaweeds Sargassum siliquosum and Sargassum polycystum: Low density lipoprotein (LDL) oxidation, angiotensin converting enzyme (ACE), α-amylase, and α-glucosidase inhibition activities. (Food Research International, September 2017)
Effect of angiotensin I-converting enzyme (ACE) inhibition and nitric oxide (NO) production of 6,6′-bieckol, a marine algal polyphenol and its anti-hypertensive effect in spontaneously hypertensive rats. (Processes in Biochemistry, July 2017)
Antihypertensive effects of edible brown seaweeds in rats. (International Journal of Advanced and Applied Sciences, September 2016)
Fucoidan improves serum lipid levels and atherosclerosis through hepatic SREBP-2-mediated regulation. (Journal of Pharmacological Sciences, June 2016)
Seaweeds as Preventive Agents for Cardiovascular Diseases: From Nutrients to Functional Foods. (Marine Drugs, November 2015)
Hypolipidemic and anti-atherogenic effect of sulphated polysaccharides from the green alga Ulva fasciata. (International Journal of Pharmaceutical Sciences Review and Research, April 2015)
Comparison of different extraction techniques for obtaining extracts from brown seaweeds and their potential effects as angiotensin I-converting enzyme (ACE) inhibitors.( Journal of Applied Phy Appl. Phycology, March 2015)
Seaweed supplements normalize metabolic, cardiovascular and liver responses in high-carbohydrate, high-fat fed rats. (Marine Drugs, February 2015)
Antioxidative, hypolipidemic, and anti-inflammatory activities of sulfated polysaccharides from Monostroma nitidum. (Food Science and Biotechnology, February 2015)
Structure and hypolipidemic activity of fucoidan extracted from brown seaweed Sargassum henslowianum. (Natural Product Research, August 2014)
Hypolipidaemic potential of seaweeds in normal, triton-induced and high-fat diet-induced hyperlipidaemic rats. (Journal of Applied Phycology, May 2014)
Effect of carrageenan food supplement on patients with cardiovascular disease results in normalization of lipid profile and moderate modulation of immunity system markers. (PharmaNutrition, April 2014)
Seaweed and human health. (Nutrition Reviews, March 2014)
Algae and cardiovascular health (2013)
Effect of seaweed mixture intake on plasma lipid and antioxidant profile of hyperholesterolaemic rats. (Journal of Applied Phycology, October 2013)
Antioxidant and hypolipidemic properties of red seaweed (Journal of Applied Phycology, September 2013)
Health Benefits of Blue-Green Algae: Prevention of Cardiovascular Disease and Nonalcoholic Fatty Liver Disease. (Journal of Medicinal Food, February 2013)
Vascular barrier protective effects of eckol and its derivatives. (Bioorganic and Medicinal Chemistry Letters, June 2012)
A Meta-Analysis Shows That Docosahexaenoic Acid from Algal Oil Reduces Serum Triglycerides and Increases HDL- Cholesterol and LDL- Cholesterol in Persons without Coronary Heart Disease. (Journal of Nutrition, January 2012)
Heart health peptides from macroalgae and their potential use in functional foods. ( Journal of Agricultural and Food Chemistry, July 2011)
Marine bioactives as functional food ingredients: Potential to reduce the incidence of chronic diseases. (Marine Drugs, June 2011)
Effect of phlorotannins isolated from Ecklonia cava on angiotensin I-converting enzyme (ACE) inhibitory activity. (Nutrition Research and Practice, April 2011)
Fucoxanthin supplementation improves plasma and hepatic lipid metabolism and blood glucose concentration in high-fat fed C57BL/6N mice. (Chemico-Biological Interactions, August 2010)
Protective effects of dieckol isolated from Ecklonia cava against high glucose-induced oxidative stress in human umbilical vein endothelial cells. (Toxicology In Vitro, March 2010)
Characteristics and nutritional and cardiovascular-health properties of seaweeds. (Journal of Medicinal Food, April 2009)
Dietary fibre from edible seaweeds: Chemical structure, physicochemical properties and effects on cholesterol metabolism. (Nutrition Research, April 2000)
Study on Antihypertensive and Antihyperlipidemic Effects of Marine Algae. (Fisheries Science, August 1993)

Research on Algae Intake and Diabetes

The effects of macro-algae supplementation on serum lipid, glycaemic control and anthropometric indices: A systematic review and meta-analysis of clinical trials. (Endocrinology, Diabetes, and Metabolism, September 2023)
Algae-Derived Natural Products in Diabetes and Its Complications-Current Advances and Future Prospects. (Life, August 2023)
Hypoglycaemic Molecules for the Management of Diabetes Mellitus from Marine Sources. (Diabetes, Metabolic Syndrome, and Obesity, July 2023)
Effects of an Extract of the Brown Seaweed Ascophylum nodosum on Postprandial Glycaemic Control in Healthy Subjects: A Randomized Controlled Study. (Marine Drugs, May 2023)
First Insight into the Neuroprotective and Antibacterial Effects of Phlorotannins Isolated from the Cell Walls of Brown Algae Fucus vesiculosus and Pelvetia canaliculata. (Antioxidants, March 2023)
Effect of seaweed (Ecklonia cava extract) on blood glucose and insulin level on prediabetic patients: A double-blind randomized controlled trial. (Food Science and Nutrition, December 2022)
The effect of seaweed enriched bread on carbohydrate digestion and the release of glucose from food. (Journal of Functional Foods, December 2021)
Antioxidant, antidiabetic, anti-inflammatory and anticancer potential of some seaweed extracts. (Food Science and Technology, September 2021)
Seaweed-based interventions for diabetic complications: An analytical discourse. (Systematic Bioscience and Engineering, June 2021)
Antioxidant and Antihyperglycemic Activity of Arthrospira platensis (Spirulina platensis) Methanolic Extract: In vitro and In vivo Study. (Egyptian Journal of Botany, April 2021)
Enzymatic degradation, antioxidant and immunoregulatory activities of polysaccharides from brown algae Sargassum fusiforme. (Journal of Food Measurement and Characterization, January 2021)
The Screening of Antidiabetic Activity and The Cultivation Study of Local Marine Microalgae. (IOP Conference Series: Materials Science and Engineering, 2021)
Seaweed-derived bioactives as potential energy regulators in obesity and type 2 diabetes. (Advances in Pharmacology, December 2020)
Marine Algae as a Potential Source for Anti-diabetic Compounds – A Brief Review. (Current Pharmaceutical Design, September 2020)
In vitro potential activity of some seaweeds as antioxidants and inhibitors of diabetic enzymes. (Food Science and Technology, September 2020)
Antidiabetic Potential of Marine Brown Algae-a Mini Review. (Journal of Diabetes Research, April 2020)
Phytochemical Screening and Evaluation of Antidiabetic Activity of the Marine Microalgae: Nannochloropsis Sp. (International Journal of Pharma and Bio Sciences, 2020)
Nordic seaweed and diabetes prevention: Exploratory studies in KK-Ay mice. (Nutrients, June 2019)
Anti-microbial and Anti-diabetic Activity of Six Seaweeds Collected from the Red Sea, Egypt.( International Journal of Environmental Sciences, 2019)
Antidiabetic Activity of Sargassum Hystrix Extracts in Streptozotocin-Induced Diabetic Rats. (Preventive Nutrition and Food Science, September 2018)
Inhibition of enzymatic and oxidative processes by phenolic extracts from Spirulina sp. and Nannochloropsis sp. (Food Technology and Biotechnology, September 2018)
The brown alga Ascophyllum nodosum as a nutraceutical useful for the control of type II diabetes. (Current Research in Diabetes and Obesity Journal, August 2018)
Alpha amylase and α glucosidase inhibition activity of selected edible seaweeds from South Coast area of India. (International Journal of Pharmacy and Pharmaceutical Sciences, June 2017)
Antidiabetic and antioxidant activities of brown and red macroalgae from the Persian Gulf. (Journal of Applied Phycology, May 2017)
The Phytocomplex from Fucus vesiculosus and Ascophyllum nodosum Controls Postprandial Plasma Glucose Levels: An In Vitro and In Vivo Study in a Mouse Model of NASH. (Marine Drugs, February 2017)
Evaluation of the antioxidant, hypoglycaemic and antidiabetic activities of some seaweed collected from the East Coast of India. (Biomedical and Pharmacology Journal, April 2016)
Antidiabetic and anti-inflammatory potential of sulphated polygalactans from red seaweeds Kappaphycus alvarezii and Gracilaria opuntia. (International Journal of Food Properties, March 2016)
Red algae (Gelidium amansii) reduces adiposity via activation of lipolysis in rats with diabetes induced by streptozotocin-nicotinamide. (Journal of Food and Drug Analysis, December 2015)
Alpha-amylase inhibition and antioxidant activity of marine green algae and its possible role in diabetes management. (Pharmacognosy Magazine, October 2015)
New insights into seaweed polyphenols on glucose homeostasis. (Pharmaceutical Biology, August 2015)
Potential bioactive compounds from seaweed for diabetes management. (Marine Drugs, August 2015)
Assessment of antidiabetic activity of some selected seaweeds. (European Journal of Biomedical and Pharmaceutical Sciences, July 2015)
Nutraceutical effects of fucoxanthin for obesity and diabetes therapy: A review. (Journal of Oleo Science, January 2015)
Marine bioactive agents: a short review on new marine anti-diabetic compounds. (Asian Pacific Journal of Tropical Disease, 2015)
Anti-diabetic potential of selected Malaysian seaweeds. (Journal of Applied Phycology, November 2014)
Antidiabetic potential of marine algae by inhibiting key metabolic enzymes. (Frontiers in Life Sciences, July 2014)
Phlorotannins isolated from the edible brown alga Ecklonia stolonifera exert anti-adipogenic activity on 3T3-L1 adipocytes by downregulating C/EBPα and PPARγ (Fitoterapia, January 2014)
Sargassum polycystum reduces hyperglycaemia, dyslipidaemia and oxidative stress via increasing insulin sensitivity in a rat model of type 2 diabetes. (Journal of the Science of Food and Agriculture, May 2013)
Anti-diabetic effects of brown algae derived phlorotannins, marine polyphenols through diverse mechanisms. (Fitoterapia, April 2013)
Antidiabetic effect of polyphenols from brown alga Ecklonia kurome in genetically diabetic KK-A(y) mice. (Pharmacology and Biology, March 2012)
A randomized crossover placebo-controlled trial investigating the effect of brown seaweed (Ascophyllum nodosum and Fucus vesiculosus) on postchallenge plasma glucose and insulin levels in men and women. (Applied Physiology, Nutrition, and Metabolism, December 2011)
Antidiabetic property of Spirulina. (Diabetologia Croatica, January 2007)
Dietary combination of fucoxanthin and fish oil attenuates the weight gain of white adipose tissue and decreases blood glucose in obese/diabetic KK-Ay mice. (Journal of Agriculture and Food Chemistry, September 2007)
15 Extracellular secretion of phenolic substances from living brown algae. (Journal of Applied Phycology, November 2006)

Research on Algae and Metabolic Syndrome

Beneficial effects of seaweed-derived components on metabolic syndrome via gut microbiota modulation. (Frontiers in Nutrition, June 2023)
Microalgae as a Nutraceutical Tool to Antagonize the Impairment of Redox Status Induced by SNPs: Implications on Insulin Resistance. (Biology, March 2023)
Effects of Microalgae on Metabolic Syndrome. (Antioxidants, February 2023)
Microalgae-Based Products: Food and Public Health. (Future Foods, December 2022)
Bioactivity of carrageenans in metabolic syndrome and cardiovascular diseases. (Nutraceuticals, December 2022)
Marginal Impact of Brown Seaweed Ascophyllum nodosum and Fucus vesiculosus Extract on Metabolic and Inflammatory Response in Overweight and Obese Prediabetic Subjects. (Marine Drugs, February 2022)
Algal polysaccharides and derivatives as potential therapeutics for obesity and related metabolic diseases. (Food and Function, November 2022)
Whole Alga, Algal Extracts, and Compounds as Ingredients of Functional Foods: Composition and Action Mechanism Relationships in the Prevention and Treatment of Type-2 Diabetes Mellitus. (International Journal of Molecular Science, April 2021)
Effects of Brown seaweed polyphenols, a class of Phlorotannins, on metabolic disorders via regulation of fat function. (Food and Function, March 2021)
Edible Microalgae and Their Bioactive Compounds in the Prevention and Treatment of Metabolic Alterations. (Nutrients, February 2021)
Clinical Efficacy of Brown Seaweeds Ascophyllum nodosum and Fucus vesiculosus in the Prevention or Delay Progression of the Metabolic Syndrome: A Review of Clinical Trials. (Molecules, January 2021)
The marine microalga, tisochrysis lutea, protects against metabolic disorders associated with metabolic syndrome and obesity. (Nutrients, January 2021)
The marine microalga, Tisochrysis lutea, protects against metabolic disorders associated with metabolic syndrome and obesity. (Nutrients, January 2021)
Assessment of the antioxidant and antibacterial properties of red algae (Rhodophyta) from the north coast of Tunisia. Euro-Mediterr. (Euro-Mediterranean Journal for Environmental Integration, January 2021)
Brown seaweeds for the management of metabolic syndrome and associated diseases. (Molecules, September 2020)
Optimization of Phlorotannins Extraction from Fucus vesiculosus and Evaluation of Their Potential to Prevent Metabolic Disorders. (Marine Drugs, March 2019)
Bioactive compounds from marine macroalgae and their hypoglycemic benefits. (Food Science and Technology, February 2018)
A green algae mixture of Scenedesmus and Schroederiella attenuates obesity-linked metabolic syndrome in rats. (Nutrients, April 2015)
Seaweeds as potential therapeutic interventions for metabolic syndrome. (Reviews in Endocrine and Metabolic Disorders, August 2013)

Research on Algae and Cancer

Algae: A Robust Living Material Against Cancer. (International Journal of Nanomedicine, September 2023)
Transcriptome and proteome analysis reveals the anti-cancer properties of Hypnea musciformis marine macroalga extract in liver and intestinal cancer cells. (Human Genomics, July 2023)
Investigation on some algal extracts as appropriate stabilizers for radiation-processed polymers. (Polymers, Nov 2022)
Heterojunction engineered bioactive chlorella for cascade promoted cancer therapy. (Journal of Controlled Release, May 2022)
Antioxidant and antimicrobial activity of algal and cyanobacterial extracts: an in vitro study. (Antioxidants, May 2022)
Anticancer effects of new ceramides isolated from the Red Sea Red Algae Hypnea musciformis in a model of ehrlich ascites carcinoma: LC-HRMS analysis profile and molecular modeling. (Marine Drugs, January 2022)
Photosynthetic cyanobacteria‐hybridized black phosphorus nanosheets for enhanced tumor photodynamic therapy. (Small, October 2021)
Photosynthetic microorganisms coupled photodynamic therapy for enhanced antitumor immune effect. (Bioactive Materials, October 2021)
Recent updates on marine cancer-preventive compounds. (Marine Drugs, September 2021)
Medicinal prospects of antioxidants from algal sources in cancer therapy. (Frontiers in Pharmacology, March 2021)
Medicinal Prospects of Antioxidants From Algal Sources in Cancer Therapy. (Frontiers, March 2021)
Xanthophylls from the sea: algae as source of bioactive carotenoids. (Marine Drugs, March 2021)
Fucoxanthin, a marine-derived carotenoid from Brown seaweeds and microalgae: a promising bioactive compound for cancer therapy. (International Journal of Molecular Science, December 2020)
Chemical composition and evaluation of the alpha-glucosidase inhibitory and cytotoxic properties of Marine Algae Ulva intestinalis, Halimeda macroloba, and Sargassum ilicifolium. (Evidence-Based Complementary and Alternative Medicine, November 2020)
The anticancer effects of fucoidan: a review of both in vivo and in vitro investigations. (Cancer Cell International, May 2020)
Engineered algae: a novel oxygen-generating system for effective treatment of hypoxic cancer. (Science Advances, May 2020)
Fucoidan induces apoptosis and inhibits proliferation of hepatocellular carcinoma via the p38 MAPK/ERK and PI3K/Akt signal pathways. (Cancer Management Research, March 2020)
Characterization of bioactive components in edible algae. (Marine Drugs, January 2020)
Microalgae in modern cancer therapy: current knowledge. (Biomedical Pharmacotherapy, March 2019)
From marine origin to therapeutics: the anticancer potential of marine algae-derived compounds. (Frontiers in Pharmacology, August 2018)
In vitro activities of kappa-carrageenan isolated from red marine alga Hypnea musciformis: Antimicrobial, anticancer and neuroprotective potential. (International Journal of Biological Macromolecules, June 2018)
Anticancer and cancer preventive compounds from edible marine organisms. (Seminars in Cancer Biology, October 2017)
Antitumor effects of polysaccharide from Sargassum fusiforme against hhuman hepatocellular carcinoma HepG2 cells. (Food and Chemical Toxicology, April 2017)
Modulating effect of hypnea musciformis (red seaweed) on lipid peroxidation, antioxidants and biotransforming enzymes in 7,12-dimethylbenz (a) anthracene induced mammary carcinogenesis in experimental animals. (Pharmacognosy Research, Jan-Mar 2017)
Chlorella vulgaris and Chlamydomonas reinhardtii: Effective antioxidant, antibacterial and anticancer mediators. (Indian Journal of Pharmaceutical Science, Sept-Oct 2016)
Structural elucidation of polysaccharide fractions from the brown alga Coccophora langsdorfii and in vitro investigation of their anticancer activity. (Carbohydrate Polymers, January 2016)
Fucoxanthin and its metabolite fucoxanthinol in cancer prevention and treatment. (Marine Drugs, July 2015)
Antioxidant properties of two edible green seaweeds from Northern Coasts of the Persian Gulf. (Jundishapur Journal of Natural Pharmaceutical Products, Winter 2013)
The fucoidans from brown algae of far-eastern seas: antitumor activity and structure‒function relationship. (Food Chemistry, November 2013)
Evaluation of marine brown algae Sargassum ilicifolium extract for analgesic and anti-inflammatory activity. (Pharmacognosy Research, July-Sept 2013)
Antioxidant marine products in cancer chemoprevention. (Antioxidants and Redox Signaling, July 2013)
Application of novel extraction technologies for bioactives from marine algae. (Journal of Agricultural and Food Chemistry, May 2013)
Natural products from cyanobacteria with antimicrobial and antitumor activity. (Current Pharmaceutical Biotechnology, 2013)
Fucoidans from brown seaweeds Sargassum hornery, Eclonia cava, Costaria costata: structural characteristics and anticancer activity. (Applied Biochemistry and Biotechnology, July 2011)
Fucoidan present in brown algae induces apoptosis of human colon cancer cells. (BMC Gastroenterology, August 2010)
In vivo antitumor effect of polysaccharide from Sargassum confusum and the mechanisms. (April 2004)
Oversulfation of fucoidan enhances its anti-angiogenic and antitumor activities. (Biochemical Pharmacology, January 2003)

Research on Algae, Obesity, and Weight Gain

Sulfated Glucan from the Green Seaweed Caulerpa sertularioides Inhibits Adipogenesis through Suppression of Adipogenic and Lipogenic Key Factors. (Marine Drugs, July 2022)
Low molecular weight Fucoidan fraction Lf2 improves metabolic syndrome via up-regulating Pi3k-Akt-Mtor Axis and increasing the abundance of Akkermansia Muciniphila in the gut microbiota. (International Journal of Biological Macromolecules, December 2021)
Fucoidan protects against high-fat diet-induced obesity and modulates gut microbiota in Institute of Cancer Research mice. (Journal of Medicinal Food, October 2021)
Bioactive dietary fibers selectively promote gut microbiota to exert antidiabetic effects. (Journal of Agricultural and Food Chemistry, June 2021)
Effect of Κ-carrageenan on Glucolipid metabolism and gut microbiota in high-fat diet-fed mice. (Journal of Functional Foods, November 2021)
Anti-obesity effects of red seaweed, Plocamium telfairiae, in C57BL/6 mice fed a high-fat diet. (Food and Function, March 2020)
Effects of Spirulina on Weight Loss and Blood Lipids: a review. (Open Heart, March 2020)
Anti-obesity effects of Grateloupia elliptica, a red seaweed, in mice with high-fat diet-induced obesity via suppression of adipogenic factors in white adipose tissue and increased thermogenic factors in brown adipose tissue. (Nutrients, January 2020)
Unsaturated alginate oligosaccharides attenuated obesity-related metabolic abnormalities by modulating gut microbiota in high-fat-diet mice. (Food and Function, 2020)
A pilot study on anti-obesity mechanisms of Kappaphycus Alvarezii: the role of native kappa-carrageenan and the leftover sans-carrageenan fraction. (Nutrients, May 2019)
The evaluation and utilization of marine-derived bioactive compounds with anti-obesity effect. (Current Medicinal Chemistry, 2018)
Dietary Fucoidan improves metabolic syndrome in association with increased Akkermansia population in the gut microbiota of high-fat diet-fed mice. (Journal of Functional Foods, January 2017)
Marine Algae as a Potential Source for Anti-Obesity Agents. (Marine Drugs, December 2016)
Popular edible seaweed, Gelidium amansii prevents against diet-induced obesity. (Food and Chemical Toxicology, April 2016)
Marine-derived bioactive compounds with anti-obesity effects: A review. (Journal of Functional Foods, March 2016)
The role of seaweed bioactives in the control of digestion: Implications for obesity treatments. (Food and Function, November 2015)
Dietary seaweeds and obesity. (Food Science and Human Wellness, September 2015)
Fucoxanthinol, Metabolite of fucoxanthin, improves obesity-induced inflammation in adipocyte cells. (Marine Drugs, August 2015)
Inhibitory activity of extracts of Hebridean brown seaweeds on lipase activity. (Journal of Applied Phycology, May 2015)
Anti-obesity property of the brown seaweed, Sargassum polycystum using an in vivo animal model. (Journal of Applied Phycology, September 2013)
Phlorotannins isolated from the edible brown alga Ecklonia stolonifera exert anti-adipogenic activity on 3T3-L1 adipocytes by downregulating C/EBPα and PPARγ. (Journal of Applied Phycology, September 2013)
Extract from edible red seaweed (Gelidium amansii) inhibits lipid accumulation and ROS production during differentiation in 3T3-L1 cells. (Preventive Nutrition and Food Science, June 2012)
Suppressive effects of the marine carotenoids, fucoxanthin and fucoxanthinol on triglyceride absorption in lymph duct-cannulated rats. (European Journal of Nutrition, June 2010)
Anti-obesity and anti-diabetic effects of fucoxanthin on diet-induced obesity conditions in a murine model. (Molecular Medicine Reports, Nov-Dec 2009)
Screening of lipase inhibitors from marine algae. (Lipids, May 1999)

Glossary Of Terms
Α-glucosidase: facilitate digestion of complex starches, oligosaccharides, and disaccharides into monosaccharides, allowing them to be absorbed in the small intestine.
Agar: A gelatinous substance obtained from various kinds of red seaweed and used in biological culture media and as a thickener in foods.
Algae (singular: Alga): Photosynthetic organisms that possess photosynthetic pigments such as chlorophyll, and lack true roots, stems and leaves.
Carrageenan: A substance extracted from red and purple seaweed, consisting of a mixture of polysaccharides. It is used as a thickening or emulsifying agent in food products.
Carotenoids: Yellow, orange, and red organic pigments that are produced by plants and algae.
Chlorophyll: Green pigments found in the chloroplasts of plants. These pigments harvest light for photosynthesis.
Chlorophyta: Is a group of phylum consisting of green algae that live in marine habitats. The predominant pigment is chlorophyll.
Cyanobacteria: A group of photosynthetic bacteria capable of producing oxygen.
Fucoxanthin: Is a major carotenoid found in the chloroplasts of brown seaweeds and diatoms. It makes a complex with chlorophyll protein and plays an important role in light harvesting and photoprotection for effective light utilization and upregulation of photosynthesis.
Metabolic Syndrome: A cluster of conditions including elevated blood pressure, high blood sugar, excess body fat around the waist, and abnormal cholesterol levels.
Mitosis: A type of cell division that results in two daughter cells each having the same number and kind of chromosomes as the parent nucleus.
Phenolic: Plant substances which possess in common an aromatic ring bearing one or more hydroxyl groups. Polyphenols – is a group of phenolic compounds. They are beneficial to human health due to their potential antioxidants, and avert the damage of cells resulted from free-radical oxidation.
Photolithotrophs: organisms that manufacture their own food from inorganic raw materials, water and oxygen with the help of radiation energy (sun). Includes plants, algae, and bacteria.
Prokaryote (plural: Prokaryotes): An organism lacking a distinct membrane-bound nucleus.
Phaeophyta: a large group of multicellular algae that are rich in brown colored pigments such as fucoxanthin,along with green pigments(chlorophyll).
Photosynthesis: the conversion of light energy into chemical energy by photolithotrophs.
Phycocyanin: Blue colored light harvesting, pigment binding protein isolated from algae.
Phycoerythrin: a red protein-pigment complex from the light harvesting phycobiliprotein family.
Phytosterols: Natural compounds found in plants that can help you lower your cholesterol levels.
Phylum: a scientific term grouping together related organisms on the basis of their fundamental characteristics.
Pigment: A colored substance naturally produced by an organism.
Porphyrins: Help form many important substances in the body. One of these is hemoglobin. This is the protein in red blood cells that carries oxygen in the blood.
Rhodophyta: red algae characterized by their reddish color due to the presence of additional pigments such as phycoerythrobilin( red in color), phycocyanobilin(blue in color), phycourobilin(orange in color), in addition to the green pigment (chlorophyll).
Seaweed: Refers to any macroscopic marine algae.
Sea Vegetable: The name given to plant and algae foods that grow in or near the ocean.
Telophase: The final phase of cell division.
Xenobiotic: relating to or denoting a substance, typically synthetic chemicals, that are foreign to the body or to an ecological system.
Xanthophylls: Are yellow pigments that are one of the important divisions of the carotenoid group.

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