Seaweed: Consumption and Use Including Fucoxanthin

Most people look on with disgust as the slimy brown strands wash ashore and litter the beach. They don't want to swim in it, walk on it and certainly not touch it. But, what about eat it? Before you grimace at the thought, consider this: For centuries, Asians have recognized and enjoyed the myriad of nutritional benefits found in seaweed. In fact, seaweed, in a variety of forms, makes up about ten percent of the Japanese diet.

There are over 8,000 species of seaweed living and growing in oceans across the world. The first seaweed variety began growing billions of years ago making it one of the oldest life forms around today. As essential nutrients leach out of the ground and wash to the ocean, seaweeds soak them up making them highly nutritious. Iodine, iron, potassium, calcium and protein in different degrees are found in most edible seaweeds. Other benefits are being discovered in fucoxanthin, a pigment found in brown algae. There are also several properties that are beneficial in non-food products.

About 150 species of algae are currently used as a food source, most of them being red or brown algae. Edible seaweeds can be prepared in a variety of ways. Fresh seaweed is salted and refrigerated. If cooking with the dried variety, it is necessary to re-hydrate it just a bit before adding to soups and salads. The most popular seaweed is nori, the red algae variety that sushi is rolled in. Wakame is from the brown algae family and is commonly served in miso soup as well as other soups and salads. But, if eating seaweed doesn't sound appealing, supplements are available. Kelp tablets are can be found in health food stores as an iodine supplement. Fucoxanthin is also available in caplets or gel caps as a dietary supplement.

Emulsifiers, thickening agents are derived from the cell walls of red and brown algae varieties. Alginic acid is used in products such as ice cream, paint and shaving cream. Carrageenan thickens and stabilizes paint. It is also used in dairy products, instant puddings and toothpaste. Agar is commonly used in the medical field as a medium for bacterial growth, but it is also used in mayonnaise and lotions. These are also used in production of cosmetics and pharmaceuticals.

In agriculture, seaweed is used as a fertilizer. As nutrients are lost from the ground as a result of over-farming or pollution, using seaweed as a fertilizer puts those essential elements back into the ground. Seaweed is also used as feed for livestock.

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