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Authors
Affiliations
1 Department of Home Science, Gandhigram Rural Institute, Gandhigram - 624 302, IN
2 Department of Food Service Management and Dietetics, Avinashilingam Deemed University for Women, Coimbatore - 641 043, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 47, No 12 (2010), Pagination: 521-527
Abstract
Seaweeds are nature's most complete and balanced nutrient food source. They belong to a group of plants known as algae. Seaweeds are classified as Rhodophyta (red algae), Phaeophyta (brown algae) or Chlorophyta (green algae) depending on their nutrient and chemical composition. Like other plants seaweeds contain various Inorganic and organic substances which can benefit human health. The nutrient content of seaweeds greatly exceeds those found in other food sources and the nutrients are in organic form that humans can readily utilize. The nutrients in seaweeds have a higher bioavailability than those in most of land foods and when used in recipes, they can increase the ability to absorb the nutrients in the dish with other ingredients. Seaweeds are considered as a source of bioactive compounds with antioxidant, antiviral, antibacterial and antifungal activities.
