Abstract
The known medicinal effects of seaweeds have been known for thousands of years. Also, a wide range of recent studies have described the high antioxidant capacity of a range of edible seaweeds. In this review article, the application of seaweed antioxidants in foods, food supplements, nutraceuticals and HGLFLQHLVFRQVLGHUHGIURPWKHSHUVSHFWLYHRIEHQH¿WVWRKXPDQKHDOWK 7KHXQGHUO\LQJSK\VLRORJ\RIDOJDO antioxidant compounds is reviewed in the context of seaweed biology and utilization. It is found that direct consumption of seaweed products for their antioxidant composition provides a useful alternative to nonQDWXUDO VXEVWDQFHV ZKLOH VLPXOWDQHRXVO\ SURYLGLQJ ZRUWKZKLOH QXWULWLRQDO EHQH¿WV (FRQRPLF XWLOL]DWLRQ RIVHDZHHGV IRUWKHLUDQWLR[LGDQWSURSHUWLHVLVDOVRLQTXLUHG 2YHUDOO WKH UHYLHZFRQ¿UPHGWKDWVHDZHHGV DQWLR[LGDQWVKDYHKXJHSRWHQWLDOLQSURYLGLQJPDMRUKHDOWKEHQH¿WVWKURXJKVXEVHTXHQWLQYHVWLJDWLYHVWXGLHV relating to this in literature.