Seaweeds as functional food: A comprehensive review of its antioxidants and therapeutic merits against oxidative stress-mediated chronic diseases

Neeru Bhatt, Lyutha Al-Subhi, Mostafa Waly*

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapter


In recent years seaweeds have gained much attention as an excellent source of antioxidants and to improve oxidative stability of food products. Seaweeds are photosynthetic algae, abundantly available in water bodies and divided into three classes according to the pigments they contain. Seaweeds contain an incomparable wealth of bioactive components such as soluble dietary fibers, phlorotannins, lipids and minerals. These bioactive components positively influence physiological and metabolic functions of body in order to keep the human life safe and prevent pathogenesis of various life-threatening diseases. Many epidemiological studies have shown that countries where seaweed is consumed on a regular basis have significantly fewer instances of obesity and dietary-related disease.

Original languageEnglish
Title of host publicationSustainable Global Resources of Seaweeds Volume 2
Subtitle of host publicationFood, Pharmaceutical and Health Applications
PublisherSpringer International Publishing
Number of pages15
ISBN (Electronic)9783030921743
ISBN (Print)9783030921736
Publication statusPublished - Mar 26 2022


  • Antioxidants
  • Chronic diseases
  • Functional foods
  • Seaweed

ASJC Scopus subject areas

  • General Engineering
  • General Agricultural and Biological Sciences
  • General Environmental Science
  • General Chemistry

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