Exploring the Nutritional and Therapeutic Potentials of Red Seaweeds: A Review
Document Type : Review article
Authors
1 a.Department of Biosystems Technology, Faculty of Technology University of Jaffna, Ariviyal Nagar, Kilinochchi. Sri Lanka b. Department of Food Science & Technology, Faculty of Livestock, Fisheries & Nutrition, Wayamba University
2 Department of Aquaculture & Fisheries, Faculty of Livestock, Fisheries and Nutrition, Wayamba University of Sri Lanka, Makandura, Gonawila, 60170, Sri Lanka
3 Department of Biosystems Technology, Faculty of Technology University of Jaffna, Ariviyal Nagar, Kilinochchi. Sri Lanka
4 Department of Food Science and Technology, Faculty of Livestock, Fisheries and Nutrition, Wayamba University of Sri Lanka
Abstract
Seaweeds stand out as a cost-effective, ecologically friendly, and productive source of bioactive compounds, Additionally, readily available in natural ecosystems. With growing interest, Seaweeds are finding widespread application in various sectors particularly in food, healthcare and cosmetics owing to their abundance in bioactive substances and minimal competition for freshwater and land resources. Seaweeds hold promise in preventing and treating chronic diseases and in producing functional food, attributed to their rich array of bioactive compounds. Among them, red seaweeds (Rhodophyta), the most prevalent class, boasts a diverse profile of seaweeds, that are potentially rich in bioactive compounds, including polysaccharides, soluble dietary fibers, proteins, peptides, polyunsaturated fatty acids, vitamins, minerals, pigments, phycobiliproteins and secondary metabolites (polyphenols, flavonoids, steroids, glycosides, alkaloids, tannins, saponins and triterpenoids). These compounds exhibit various biological activities, such as antibacterial, anti-inflammatory, anticancer, antidiabetic, anti-obesity, and anti-hypertensive properties. This review delves into the bioactive components, characteristics, and applications of red seaweeds, aiming to raise awareness among the public regarding seaweed consumption as a dietary source.
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