Nutrients and bioactive potentials of edible green and red seaweed in Korea
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 traditi...
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| Format: | Article |
| Language: | English |
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The Korean Society of Fisheries and Aquatic Science
2018-07-01
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| Series: | Fisheries and Aquatic Sciences |
| Subjects: | |
| Online Access: | http://link.springer.com/article/10.1186/s41240-018-0095-y |
| _version_ | 1818615579711373312 |
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| author | K. K. Asanka Sanjeewa WonWoo Lee You-Jin Jeon |
| author_facet | K. K. Asanka Sanjeewa WonWoo Lee You-Jin Jeon |
| author_sort | K. K. Asanka Sanjeewa |
| collection | DOAJ |
| description | 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. Graphical Abstract |
| first_indexed | 2024-12-16T16:36:09Z |
| format | Article |
| id | doaj.art-fa810f7a3e274db5b3461cb345f555d0 |
| institution | Directory Open Access Journal |
| issn | 2234-1757 |
| language | English |
| last_indexed | 2024-12-16T16:36:09Z |
| publishDate | 2018-07-01 |
| publisher | The Korean Society of Fisheries and Aquatic Science |
| record_format | Article |
| series | Fisheries and Aquatic Sciences |
| spelling | doaj.art-fa810f7a3e274db5b3461cb345f555d02022-12-21T22:24:28ZengThe Korean Society of Fisheries and Aquatic ScienceFisheries and Aquatic Sciences2234-17572018-07-0121111110.1186/s41240-018-0095-yNutrients and bioactive potentials of edible green and red seaweed in KoreaK. K. Asanka Sanjeewa0WonWoo Lee1You-Jin Jeon2Department of Marine Life Sciences, School of Marine Biomedical Sciences, Jeju National UniversityDepartment of Marine Life Sciences, School of Marine Biomedical Sciences, Jeju National UniversityDepartment of Marine Life Sciences, School of Marine Biomedical Sciences, Jeju National UniversityAbstract 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. Graphical Abstracthttp://link.springer.com/article/10.1186/s41240-018-0095-yEdible seaweedBioactiveFunctional foods |
| spellingShingle | K. K. Asanka Sanjeewa WonWoo Lee You-Jin Jeon Nutrients and bioactive potentials of edible green and red seaweed in Korea Fisheries and Aquatic Sciences Edible seaweed Bioactive Functional foods |
| title | Nutrients and bioactive potentials of edible green and red seaweed in Korea |
| title_full | Nutrients and bioactive potentials of edible green and red seaweed in Korea |
| title_fullStr | Nutrients and bioactive potentials of edible green and red seaweed in Korea |
| title_full_unstemmed | Nutrients and bioactive potentials of edible green and red seaweed in Korea |
| title_short | Nutrients and bioactive potentials of edible green and red seaweed in Korea |
| title_sort | nutrients and bioactive potentials of edible green and red seaweed in korea |
| topic | Edible seaweed Bioactive Functional foods |
| url | http://link.springer.com/article/10.1186/s41240-018-0095-y |
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