Evidence supporting the use of: Seaweed (unspecified)
For the health condition: Hepatitis

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Synopsis

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

Seaweed has been traditionally used in various cultures, particularly in East Asian medicine, for liver health and as a supportive food for conditions like hepatitis. The rationale stems largely from the presence of bioactive compounds in seaweed, such as polysaccharides, polyphenols, and certain vitamins, which are believed in traditional practices to "cleanse" or "strengthen" the liver. However, scientific validation for the direct treatment or support of hepatitis with unspecified seaweed is limited. Some preliminary in vitro and animal studies suggest that certain types of seaweed (e.g., brown algae like Laminaria and Undaria) possess antiviral, anti-inflammatory, and antioxidant properties that could theoretically benefit liver function or help mitigate liver injury. Yet, robust clinical trials in humans specifically examining seaweed’s efficacy in hepatitis are lacking. Most of the available evidence is preclinical, fragmented across different species of seaweed, and does not address hepatitis directly or in a controlled, clinically meaningful way. Therefore, while traditional use is established, particularly in folk and herbal medicine, the scientific evidence supporting seaweed for hepatitis remains preliminary and weak.

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