Synopsis

Source of validity: Traditional
Rating (out of 5): 2

Green seaweed has been used traditionally in various cultures, particularly in East Asia, as a general health food believed to promote vitality and combat fatigue. While not always specified as a direct remedy for “lack of energy,” seaweeds such as Ulva spp. (sea lettuce) and other green algae have been valued for their nutrient content. Traditional uses are often based on the presence of vitamins, minerals (notably iodine, iron, and magnesium), and polysaccharides, which are thought to support overall wellness and energy levels. Folkloric and dietary traditions in Japan, Korea, and China have included green seaweed as part of meals intended to sustain energy and promote robustness, especially in physically demanding environments or during recovery from illness.

However, scientific evidence specific to green seaweed’s efficacy in treating or supporting energy levels (such as in chronic fatigue or general tiredness) is limited. Most research focuses on its nutritional profile, antioxidant properties, or potential metabolic effects, but does not directly link consumption to measurable improvements in subjective or objective energy levels in humans. Thus, while the traditional use is well-established, robust clinical evidence supporting its use for this specific indication is lacking.

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