Journal of Marine Bioscience and Biotechnology (한국해양바이오학회지)

The Korean Society for Marine Biotechnology (한국해양바이오학회)
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History, Nutrition, and Advantages of Seaweed for Human Body

  • Rahmadi, Puji (Department of Fisheries Biology, Pukyong National University) ;
  • Pangestuti, Ratih (Department of Biology UKSW-Indonesia & Institute of Biomedical & Life Sciences, University of Glasgow) ;
  • Susanto, A.B. (Marine Science, FPIK UNDIP: BPKLN Indonesian National Education Department)
  • Published : 2010.03.31
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Abstract

Seaweed has been consumed especially in the Asia since centuries ago as a vegetable (Matsukawa, 1997; Burtin, 2000; Raghavendran 2003). Seaweed has many valuable nutrients i.e. as a mineral resources, vitamin, and non-caloric fiber, also has potential antioxidant resources. Such of nutrition consists in the Seaweed is Chlorophyll, Carotene, Fucoxantine, Luteen and Zeaxantine, Polysaccharide and Diet Fiber, Mineral, Protein and Amino Acid, Fat and Fatty Acid, Vitamin, Polifenol, also Methanol. The benefits of some nutrition content on seaweed are as an antioxidant, slimmer agent, anti-diabetes, healthy for heart, eyes health, Iodium source, and some kind of vitamins functions. As a conclusion, developing research about seaweed we believe it would be a part of medicine material and food processing, also cosmetic industrial.

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