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Seaweed in Health and Disease Prevention

by Jo Fleurence

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A scientific overview of seaweed’s nutritional and health-related applications

$209.07 USD
$209.07 USD $209.07 USD

Hardcover New English

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AlbakiReads Editorial

A scientific overview of seaweed’s nutritional and health-related applications

Edited by Jo Fleurence, this reference work examines seaweed, macroalgae, and their extracts as foods, nutrient sources, and nutraceutical materials. It brings commercial and food-industry contexts together with discussions of biological properties and reported effects relevant to health research. Chapters address macronutrients and micronutrients alongside subjects including angiogenesis, tumors, diabetes and glucose control, oxidative stress, fungal infections, inflammation, infection, gut health, and the liver. The book presents seaweed’s potential roles across nutrition and disease-prevention research, rather than offering a simple dietary guide.

Good fit for readers who enjoy

  • Nutrition and food-science students or researchers
  • Professionals interested in macroalgae and functional food ingredients
  • Readers seeking a technical health-focused reference on seaweed

Themes

Seaweed nutritionNutraceuticalsFunctional foodsMacroalgae researchHealth and disease prevention

Based on publisher information and book metadata.

Book overview

Seaweed in Health and Disease Prevention presents the potential usage of seaweed, macroalgae, and their extracts for enhancing health and disease. The book explores the possibilities in a comprehensive way, including outlining how seaweed can be used as a source of macronutrients and micronutrients, as well as nutraceuticals. The commercial value of seaweed for human consumption is increasing year-over-year, and some countries harvest several million tons annually. This text lays out the properties and effects of seaweeds and their use in the food industry, offering a holistic view of the ability of seaweed to impact or effect angiogenesis, tumors, diabetes and glucose control, oxidative stress, fungal infections, inflammation and infection, the gut, and the liver.

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