{"id":169743,"date":"2024-04-26T13:29:36","date_gmt":"2024-04-26T11:29:36","guid":{"rendered":"https:\/\/www.ainia.com\/?p=167775"},"modified":"2026-03-31T10:15:04","modified_gmt":"2026-03-31T09:15:04","slug":"seaweed-in-food-how-to-validate-its-health-benefits","status":"publish","type":"post","link":"https:\/\/www.ainia.com\/en\/ainia-news\/seaweed-in-food-how-to-validate-its-health-benefits\/","title":{"rendered":"Seaweed in Food: How to Validate Its Health Benefits?"},"content":{"rendered":"

[vc_row][vc_column][vc_column_text]Numerous studies point to the beneficial properties of seaweed in nutrition as an excellent nutritional supplement. In fact, seaweed-containing food products are already on the market, primarily in Asia. In this regard, in the Western market, the trend towards the use of seaweed to develop functional and healthy food products is a growing trend.<\/p>\n

Recently, a study was published in the journal Biomedicine & Preventive Nutrition by Syad et al., which examines the nutritional profile of two seaweeds<\/strong>: Gelidilla acerosa<\/em> (red seaweed) and Sargassum wightii<\/em> (brown seaweed).<\/p>\n

The result of this study suggests that both seaweeds have high nutritional value and could be used as excellent nutritional supplements. They have high levels of fiber, carbohydrates, proteins, lipids, proline, and chlorophyll, as well as significant amounts of vitamin C.<\/p>\n