Therapeutic and Nutraceutical Potentials of a Brown Seaweed

Overview

Journal Food Sci Nutr

Specialty Biotechnology

Date 2020 Nov 2

PMID 33133523

Citations 18

Authors

Jian Liu

Sibusiso Luthuli

Yue Yang

Yang Cheng

Ya Zhang

Mingjiang Wu

Jong-Il Choi

Haibin Tong

Affiliations

Soon will be listed here.

Abstract

, also known as Yangqicai () in Chinese and in Japanese, is a brown seaweed that grows abundantly along the rocky coastlines of Asian countries such as Japan, Korea, and China. The first use of as a traditional Chinese medicinal plant was recorded in the Shennong Bencao Jing, dated 200 AD. It was referred to as Haizao (seaweed), renowned for treating Yinglu (tumor-like induration), dysuria, and edema. Currently, it is commonly used in traditional cuisine as it is rich in dietary fiber and minerals such as calcium, iron, and magnesium. Owing to its health benefits, remains popular in China, Korea, and Japan, as well as in the UK and in North America. Currently, there is a lack of research on ; thus, we review the therapeutic effects of , such as anticancer, antiangiogenic, and antiviral effects, in vitro and in vivo as reported during the past two decades. This review may promote further research on the therapeutic uses of . Furthermore, we discuss the processes and considerations involved in using drugs produced from marine sources.

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