Author(s): Ashwini S and Manjula Shantaram*
Seaweeds were traditionally used as food stuff in Asian countries for centuries, as early as 2700 BC. Most recently seaweeds have been utilized in Japan as raw materials in the manufacture of many seaweed food products such as jam, cheese, wine, tea, soup and noodles. Seaweeds are highly nutritive foods containing proteins, vitamins, minerals, fiber contents and essential fatty acids. Seaweeds have become a valuable vegetable (fresh or dried) and an important food ingredient in the human diet. Seaweeds constitute some of the most important reservoirs of new therapeutic compounds for humans. Several of them have been shown to have many biological activities, including anticancer activity. Marine algae- derived products play an important role in preventing inflammatory reactions and carcinogenesis by modulating the effects of oxidative stress.