Nutrition Innovation Centre for Food and Health, School of Biomedical Sciences, Ulster University, Coleraine, United Kingdom.
VOYA Products Limited, County Sligo, Ireland.
Nutr Rev. 2019 May 1;77(5):307-329. doi: 10.1093/nutrit/nuy066.
Recent interest in seaweeds as a source of macronutrients, micronutrients, and bioactive components has highlighted prospective applications within the functional food and nutraceutical industries, with impetus toward the alleviation of risk factors associated with noncommunicable diseases such as obesity, type 2 diabetes, and cardiovascular disease. This narrative review summarizes the nutritional composition of edible seaweeds; evaluates the evidence regarding the health benefits of whole seaweeds, extracted bioactive components, and seaweed-based food products in humans; and assesses the potential adverse effects of edible seaweeds, including those related to ingestion of excess iodine and arsenic. If the potential functional food and nutraceutical applications of seaweeds are to be realized, more evidence from human intervention studies is needed to evaluate the nutritional benefits of seaweeds and the efficacy of their purported bioactive components. Mechanistic evidence, in particular, is imperative to substantiate health claims.
最近，人们对海藻作为宏量营养素、微量营养素和生物活性成分的来源产生了浓厚的兴趣，这凸显了其在功能性食品和营养保健品行业的潜在应用，有助于减轻与肥胖、2 型糖尿病和心血管疾病等非传染性疾病相关的风险因素。本综述总结了可食用海藻的营养成分；评估了关于完整海藻、提取的生物活性成分以及基于海藻的食品在人类中的健康益处的证据；并评估了食用海藻的潜在不良反应，包括与摄入过量碘和砷有关的不良反应。如果要实现海藻作为潜在的功能性食品和营养保健品的应用，就需要更多来自人体干预研究的证据来评估海藻的营养价值及其所谓生物活性成分的功效。具体而言，需要有机制证据来证实健康声明。
