Synopsis

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

Phaeophyceae, commonly known as brown seaweeds, have a longstanding history of use in various traditional medicine systems, particularly in East Asian cultures such as Chinese, Japanese, and Korean medicine. These seaweeds are considered nutritious and have been consumed for their purported health benefits, including support for blood health and the treatment of anemia. The rationale behind their use primarily stems from their relatively high iron content compared to some terrestrial vegetables, as iron is an essential mineral for hemoglobin production and the prevention of anemia. Additionally, Phaeophyceae are a source of vitamins (such as vitamin C), which can enhance the absorption of non-heme iron. However, the actual bioavailability of iron from brown seaweeds in humans is not well established, and there is limited direct scientific evidence to confirm their efficacy in treating anemia. While some laboratory analyses demonstrate that brown algae contain significant amounts of iron, other components such as phytic acid and alginates present in seaweed might inhibit iron absorption. Nevertheless, the traditional use of these seaweeds for supporting blood health persists, and they continue to be included in diets and some traditional herbal formulations aimed at addressing anemia or general weakness. Overall, the use is justified by tradition with modest, but not robust, supporting evidence.

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