Foods and Raw Materials

2308-4057 2310-9599

73661

10.21603/2308-4057-2024-2-616

Review Article

Nutritional and therapeutic potential of functional components of brown seaweed: A review

https://orcid.org/0000-0002-3924-5887

Alloyarova

Yuliya V.

Alloyarova

Yuliya V.

alloyarovayuv@mstu.edu.ru

https://orcid.org/0000-0002-1700-2323

Kolotova

Daria S.

Kolotova

Daria S.

https://orcid.org/0000-0002-5871-9320

Derkach

Svetlana R.

Derkach

Svetlana R.

Murmansk Arctic University Murmansk Россия Murmansk Arctic University Murmansk Russian Federation

09 04 2024

12 2 398 419 29 03 2023 04 07 2023

https://jfrm.ru/en/issues/22111/22281/

Seaweed has a unique chemical composition with an abundance of bioactive substances. In Russia, brown seaweed grows in the coastal areas of the Pacific Ocean (Far East) and the seas of the Arctic Ocean. This review focuses on the therapeutic and nutritional potential of functional components of brown seaweed. It was based on a systematic analysis of research and review articles published from 2010 to 2023 and indexed in Scopus, Web of Science, and eLIBRARY.RU. Our particular interest was in seaweed’s bioactive components such as polysaccharides, phenolic compounds, vitamins, lipids and fatty acids, proteins, peptides, and amino acids. Compounds extracted from brown seaweed exhibit antioxidant, antiglycemic, antitumoral, neuroprotective, anti-inflammatory, anticoagulant, antibacterial, and immunostimulating properties. Brown seaweed and its derivatives are used as structural modifiers, antioxidants, preservatives, moisture-retaining agents, and sources of vitamins and minerals in the development of functional and preventive food products. They are also used as ingredients in meat, dairy, bakery and flour products, as well as in food additives and beverages, to provide potential health benefits and essential nutrients. Studies have proven the functional effectiveness of food products containing brown seaweed and its derivatives. The incorporation of seaweed components into functional foods could contribute to global food security. More research is needed to develop new competitive products based on seaweed and to investigate them for the presence of substances hazardous to humans and the environment.

Brown seaweed bioactive substances bioactivity functional foods functional ingredients essential nutrients

This research was funded by the Russian Science Foundation (RSF) (Project No. 21-73-00191 “Obtaining polyelectrolyte complexes based on underutilized biopolymers of marine origin for biomedical purposes”).

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